Moist and Flavorful Zucchini Pineapple Bread Recipe (Print Version)
Discover the perfect blend of moist zucchini and tropical pineapple in this irresistible bread recipe. A crowd-pleasing treat!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
3 cups all-purpose flour
02 -
1 ½ cups granulated sugar
03 -
2 cups grated zucchini
04 -
20 oz canned crushed pineapple (drained)
→ Seasonings & Spices
05 -
2 tsp baking powder
06 -
1 tsp baking soda
07 -
2 tsp ground cinnamon
08 -
½ tsp salt
→ Wet Ingredients
09 -
2 large eggs
10 -
½ cup vegetable oil
11 -
1 tsp vanilla extract
→ Optional Extras
12 -
Chopped nuts
13 -
Raisins
14 -
Chocolate chips
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
02 -
Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
03 -
In a separate bowl, whisk together eggs, oil, and vanilla. Add zucchini and pineapple; mix well.
04 -
Gradually add wet ingredients to dry ingredients, mixing until just combined. Don't overmix!
05 -
Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
06 -
Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Squeeze out as much moisture from the zucchini as possible to prevent a soggy loaf.
02 -
Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
03 -
Applesauce can be substituted for oil for a healthier option.
04 -
A scoop of vanilla ice cream or whipped cream makes a delicious pairing.
# Equipment Needed:
01 -
9x5 inch loaf pan
02 -
mixing bowls
03 -
whisk
04 -
wooden skewer
# Nutrition (Per Serving):
Calories: 250 calories
Total Fat: 10 grams
Total Carbohydrate: 35 grams
Protein: 4 grams