Description
This Pineapple Zucchini Bread is a delightful twist on a classic! The combination of fresh zucchini and sweet pineapple creates a moist, flavorful bread that’s perfect for breakfast, brunch, or a snack. It’s easy to make and a great way to use up extra zucchini from your garden.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, lightly squeezed to remove excess moisture
- 1 (20 ounce) can crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, cream together the granulated sugar, brown sugar, and vegetable oil.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the shredded zucchini, drained crushed pineapple, and nuts (if using).
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a tangier flavor, add a tablespoon of lemon juice to the wet ingredients.
- To prevent the bread from browning too quickly, you can cover it loosely with foil during the last 20 minutes of baking.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: PT20M
- Cook Time: PT55M
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g