My sister has been making zucchini bread for as long as I can remember – and it’s always been a favorite quick bread, especially in the summer. It’s a great way to use up overgrown zucchini from the garden. The pineapple adds some nice flavor and makes a ni…
What you'll need
Ingredients
2 cups all purpose flour
1 cup whole wheat flour
3 teaspoons cinnamon
1 teaspoon pumpkin spice (optional)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 eggs
1 cup canola oil
1 cup sugar
½ cup brown sugar
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2 cups shredded zucchini (about 2 medium, grated with a box grater)
8 oz. can crushed pineapple, drained
1/2 cup toasted walnuts, chopped
The method
Directions
01
Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2 medium sized bread tins (8½"x4½" x 3")
02
In medium sized bowl, stir together flour, whole wheat flour, spices, powder, soda and salt; set aside.
03
In a large bowl, beat the eggs, oil, sugars, lemon juice, zest and vanilla with a wooden spoon until light and fluffy. Stir in zucchini and mix well.
04
Add flour mixture and stir to combine. Stir in pineapple and walnuts, and stir together gently. Pour batter into prepared pans. Bake at 350 for 50-60 hour or until toothpick comes out clean. Cool in pan 10 minutes and then turn onto wire racks to cool completely.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Moist Zucchini Pineapple Bread
Prep
Cook
Yield
My sister has been making zucchini bread for as long as I can remember – and it’s always been a favorite quick bread, especially in the summer. It’s a great way to use up overgrown zucchini from the garden. The pineapple adds some nice flavor and makes a ni…
Ingredients
2 cups all purpose flour
1 cup whole wheat flour
3 teaspoons cinnamon
1 teaspoon pumpkin spice (optional)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 eggs
1 cup canola oil
1 cup sugar
½ cup brown sugar
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2 cups shredded zucchini (about 2 medium, grated with a box grater)
8 oz. can crushed pineapple, drained
1/2 cup toasted walnuts, chopped
Cook Like James · The method
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2 medium sized bread tins (8½"x4½" x 3")
2
In medium sized bowl, stir together flour, whole wheat flour, spices, powder, soda and salt; set aside.
3
In a large bowl, beat the eggs, oil, sugars, lemon juice, zest and vanilla with a wooden spoon until light and fluffy. Stir in zucchini and mix well.
4
Add flour mixture and stir to combine. Stir in pineapple and walnuts, and stir together gently. Pour batter into prepared pans. Bake at 350 for 50-60 hour or until toothpick comes out clean. Cool in pan 10 minutes and then turn onto wire racks to cool completely.
Cook Like James
Moist Zucchini Pineapple Bread
Prep
Cook
Yield
My sister has been making zucchini bread for as long as I can remember – and it’s always been a favorite quick bread, especially in the summer. It’s a great way to use up overgrown zucchini from the garden. The pineapple adds some nice flavor and makes a ni…
Ingredients
2 cups all purpose flour
1 cup whole wheat flour
3 teaspoons cinnamon
1 teaspoon pumpkin spice (optional)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 eggs
1 cup canola oil
1 cup sugar
½ cup brown sugar
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2 cups shredded zucchini (about 2 medium, grated with a box grater)
8 oz. can crushed pineapple, drained
1/2 cup toasted walnuts, chopped
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2 medium sized bread tins (8½"x4½" x 3")
2
In medium sized bowl, stir together flour, whole wheat flour, spices, powder, soda and salt; set aside.
3
In a large bowl, beat the eggs, oil, sugars, lemon juice, zest and vanilla with a wooden spoon until light and fluffy. Stir in zucchini and mix well.
4
Add flour mixture and stir to combine. Stir in pineapple and walnuts, and stir together gently. Pour batter into prepared pans. Bake at 350 for 50-60 hour or until toothpick comes out clean. Cool in pan 10 minutes and then turn onto wire racks to cool completely.
