How many zucchini do you need for zucchini bread?

Two medium zucchinis, which yield 1½ to 2 cups shredded, are perfect for one loaf.

Why was zucchini bread invented?

It was a clever way to use excess summer squash and avoid waste—popularized in mid-20th century rural kitchens.

Too much moisture from zucchini or pineapple. Always squeeze and drain before mixing.

No—zucchini skin is soft, nutritious, and adds texture. Only peel if it's overly thick.

Moist and sweet, this Amish zucchini bread with pineapple and walnuts is a wholesome treat perfect for breakfast or snack time.

Scale

Preheat oven to 350°F (175°C).
In a large bowl, whisk together oil, sugar, eggs, and vanilla extract.
Stir in grated zucchini and crushed pineapple.
In a separate bowl, combine flour, salt, baking soda, and baking powder.
Gradually add dry ingredients to the wet mixture and mix until just combined.
Fold in chopped walnuts.
Pour batter into greased loaf pans.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Let bread cool in the pans for 10 minutes before transferring to wire racks to cool completely.

You can freeze the loaves for up to 3 months. Make sure they are completely cooled before wrapping.

Keywords: zucchini bread, pineapple, Amish, baked goods