Hawaiian Zucchini Nut Bread
Hawaiian Zucchini Nut Bread offers a moist, flavorful treat with walnuts and pineapple, perfect for breakfast or snacking, appealing to those who enjoy sweet, nutty baked goods.
Ingredients
Instructions
- Combine flour, salt, baking soda, sugar, and cinnamon in a bowl; stir in chopped walnuts.
- In a separate bowl, combine beaten eggs, vegetable oil, shredded zucchini, drained crushed pineapple, and vanilla.
- Add the flour mixture to the wet ingredients, stirring just enough to moisten the dry ingredients.
- Spoon the batter into greased and floured loaf pans.
- Bake at 350°F (175°C) for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool in pans for 10 minutes; then remove from pans and let cool on wire racks.
Tips & Substitutions
For a lighter version, you can substitute half the vegetable oil with unsweetened applesauce. If you prefer a nut-free option, simply omit the walnuts or replace them with pumpkin seeds. Ensure the zucchini is well-drained to prevent excess moisture, and consider adding a pinch of nutmeg for extra flavor. This recipe can also be adapted to include raisins or chocolate chips for a sweeter twist.
Serving Suggestions
This delicious bread can be enjoyed warm or at room temperature, sliced and spread with butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. For a delightful brunch, serve it alongside Ranch Macaroni And Cheese for a comforting meal.
Storage & Reheating
Store leftover Hawaiian Zucchini Nut Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw at room temperature or warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Zucchini Nut Bread contains roughly 603 calories, with 8g protein, 70g carbohydrates, and 37g fat. It is an excellent source of dietary fiber (53% of the Daily Value), vitamin A (40% of the Daily Value), and vitamin C (30% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 791mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini in this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it thoroughly before adding it to the batter. Excess moisture from frozen zucchini can affect the texture of the bread, so removing as much liquid as possible is essential.
How can I make this recipe gluten-free?
To make gluten-free Hawaiian Zucchini Nut Bread, substitute the all-purpose flour with a gluten-free flour blend. Be sure to include a binding agent, like xanthan gum, if your blend doesn't contain it. The texture might vary slightly, but it should still be delicious!
Can I add more fruits to this bread?
Absolutely! You can enhance this recipe by adding chopped apples, shredded carrots, or dried fruits like cranberries or raisins. Just be cautious about the moisture content, as too much liquid can lead to a dense bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).