Hawaiian Zucchini Nut Bread Recipe

Name: Hawaiian Zucchini Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 3/4 tsp. salt; 1 tsp. baking soda; 2 c. sugar; 1 tsp. ground cinnamon; 1 c. chopped walnuts; 3 eggs, beaten; 1 c. vegetable oil; 2 c. shredded zucchini; 1 (8 oz.) can crushed pineapple, drained; 2 tsp. vanilla

Servings: persons

3 c. all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
2 c. sugar
1 tsp. ground cinnamon
1 c. chopped walnuts
3 eggs, beaten
1 c. vegetable oil
2 c. shredded zucchini
1 (8 oz.) can crushed pineapple, drained
2 tsp. vanilla

1
Combine flour, salt, soda, sugar and cinnamon; stir in pecans. In a separate bowl, combine remaining ingredients.
2
Add flour mixture, stirring just enough to moisten dry ingredients.
3
Spoon batter into greased and floured loaf pans.
4
Bake at 350u00b0 for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean.
5
Cool in pans 10 minutes; remove from pans and let cool on wire racks.
6
Mashed bananas may be substituted for zucchini to make delicious Banana Nut Bread.

2193

kcal

Calories

108

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. all-purpose flour, 3/4 tsp. salt, 1 tsp. baking soda, 2 c. sugar, and more.

Yes, Hawaiian Zucchini Nut Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hawaiian Zucchini Nut Bread

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