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Pineapple Zucchini Bread

A delightful twist on classic bread, combining sweet pineapple and moist zucchini for a delicious treat.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini
  • 1 cup crushed pineapple, drained Use ripe fruit for sweetness.
  • 1/2 cup vegetable oil
  • 1 cup sugar Can replace with honey or maple syrup.
  • 2 large eggs Can substitute with flax eggs or applesauce for vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Can experiment with spices like ginger or allspice.
  • 1/2 teaspoon ground nutmeg
Optional Nuts
  • 1/2 cup chopped walnuts or pecans Optional, can be omitted.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, combine the grated zucchini, crushed pineapple, vegetable oil, sugar, eggs, and vanilla extract. Mix well.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. If using, fold in the chopped nuts.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Tips: Grate your zucchini finely for a smoother texture. Don’t forget to line your loaf pan for easy release. This bread can be toasted and enjoyed with butter or cream cheese.