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Pineapple Zucchini Bread

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Course: Batters, Breads &amp
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
2 loaves - 24 slices
Calories: 150kcal
Author: Blendtec

Ingredients

  • 1 ⁄2 cup walnuts
  • 3 cups all-purpose flour or white whole wheat flour
  • 2 tsp baking soda
  • 1 ⁄2 tsp baking powder
  • 1 tsp kosher salt
  • 1 tbsp ground cinnamon
  • 1 ⁄2 tsp ground nutmeg
  • 3 large eggs
  • 11 ⁄4 cups sucanat OR coconut sugar
  • 1 apple cored and quartered
  • 2 tsp vanilla extract
  • 11 ⁄2 cups pineapple chunks
  • 1 medium zucchini quartered

Instructions

  • Preheat the oven to 350°F.
  • Grease two 8" x 4" loaf pans
  • Add walnuts, flour, baking soda and powder, salt, cinnamon, and nutmeg blender jar and secure lid.
  • For Blendtec: Blend on Low speed for 50 seconds.
  • For Vitamix: Blend on Variable Speed 1, slowly increase Variable Speed 5 and blend using the tamper for 30 sec or until nuts are ground.
  • Dump dry ingredients into mixing bowl.
  • Add eggs, sucanat, apple and vanilla to blender and secure lid.
  • For Blendtec: Press the Batters/Salsa button OR Blend on Medium-Low speed for 30 seconds.
  • For Vitamix: Blend on Variable Speed 1 for 30 sec.
  • Add pineapple chunks and zucchini to blender and secure lid.
  • For Blendtec: Press Pulse 15-20 times until pineapple and zucchini are finely graded.
  • For Vitamix: Blend on Variable Speed 1, increase to Variable Speed 3 and blend for 20 sec or until pineapple and zucchini are grated.
  • Pour into mixing bowl and using a spatula, incorporate all ingredients.
  • Pour into two 8" x 4" greased loaf pans. Bake for 50–60 minutes or wooden toothpick inserted in center comes out clean.

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.6g | Sodium: 219.2mg | Fiber: 3g | Sugar: 12g