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Zucchini Pineapple Bread

A delightful blend of seasonal flavors, this Zucchini Pineapple Bread combines the comfort of homemade bread with the tropical zing of pineapple.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1.5 cups grated zucchini Grate zucchini finely for a smoother texture.
  • 1 cup crushed pineapple, drained Canned or fresh works well.
  • 0.5 cups vegetable oil
  • 1 cup granulated sugar Can substitute with coconut sugar or honey.
  • 2 large eggs Or use flaxseed meal for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1.5 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
Optional Add-ins
  • 0.5 cup chopped walnuts or pecans Fold in if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the grated zucchini, crushed pineapple, and vegetable oil.
  3. Mix in the sugar, eggs, and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the nuts if using.
  6. 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. Let it cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

To keep the bread moist longer, store it covered in plastic wrap or in an airtight container. Bake a day in advance for better flavor integration. Serve warm with butter or cream cheese icing.