Add zucchini and dry ingredients alternating with pineapple. Mix only until combined. Do not overmix.
2 c. zucchini, unpeeled and grated, 1 c. crushed pineapple, drained
Stir in the chopped walnuts.
1 c. walnuts, chopped
Divide the batter into two well-greased and floured standard-size bread pans, and bake for one hour or until a toothpick comes out with just a few crumbs.
Let the bread rest in the pans for about 10 minutes before carefully removing the loaves. If the loaves don't want to slide out, run a knife around the edges to release.
Cool. Store in an airtight bag or container.
Notes
I like to bag my bread before it's completely cool as it helps to keep more moisture in. And if you won't eat two loaves within a couple of days, freeze one for later.Serve zucchini bread for breakfast or a snack anytime. Eat it plain or slathered with butter. Or turn it into a yummy dessert by putting on a layer of cream cheese frosting. We used to sandwich two pieces of bread together with cream cheese frosting in the middle. Cut the sandwich in half and serve a platter full of zucchini bread dessert sandwiches.And don't forget, overbaking will always give you a dry baked good.