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Zucchini Bread from Marie Kellen
This moist and flavorful zucchini bread recipe comes from Marie Kellen’s kitchen and balances warm spices, tender zucchini, and the sweet richness of crushed pineapple and chopped walnuts. Popular in mid-to-late 20th-century American baking, zucchini bread was a clever way to use up an abundant summer harvest. This version is elevated with the inclusion of crushed pineapple, which adds depth and natural sweetness, while walnuts provide texture and a satisfying crunch. It’s a beloved comfort recipe perfect for breakfast, brunch, or an afternoon treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 373 kcal

Ingredients
  

  • 3 eggs
  • 1 cup oil
  • 2 tsp vanilla extract
  • 2 cups sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/4 tsp baking powder
  • 2 cups zucchini (shredded )
  • 8 oz crushed pineapple (drained)
  • 3 cups flour
  • 1 cup walnuts (chopped )

Instructions
 

Step 1: Mix Wet Ingredients

  • Beat eggs, oil, sugar, and vanilla together in a large bowl until thick and creamy.

Step 2: Combine Dry Ingredients

  • In a separate bowl, whisk together baking soda, salt, cinnamon, nutmeg, baking powder, and flour.

Step 3: Add Remaining Ingredients

  • Stir shredded zucchini, drained crushed pineapple, and chopped walnuts into the wet mixture.

Step 4: Combine Wet and Dry

  • Gradually mix the dry ingredients into the wet mixture until fully incorporated.

Step 5: Prepare Pans and Bake

  • Pour batter into two greased 9x5-inch loaf pans.
  • Bake at 350°F for about 1 hour, or until a wooden toothpick inserted into the center comes out clean.

Tips

  • Substitute half of the oil with unsweetened applesauce for a lighter loaf.
  • Add a handful of mini chocolate chips for a kid-friendly variation.
  • Use pecans instead of walnuts for a different nutty flavor.
  • Serve with a spread of cream cheese for extra richness.
  • Freeze a loaf for up to 3 months wrapped tightly in plastic and foil.

Nutrition

Calories: 373kcalCarbohydrates: 47gProtein: 3gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 31mgSodium: 180mgPotassium: 113mgFiber: 1gSugar: 28gVitamin A: 85IUVitamin C: 5mgCalcium: 57mgIron: 2mg
Keyword comfort food, homemade, moist loaf, nuts, quick bread, vintage baking, zucchini bread
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