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Pineapple Zucchini Bread

A moist and delicious quick bread combining the sweetness of pineapple and the goodness of zucchini, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 pieces eggs
  • 1/2 cup melted butter or light olive oil
  • 1 teaspoon vanilla extract
  • 1 cup coarsely shredded zucchini, not squeezed
  • 4 ounces canned crushed pineapple, not drained

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and generously spray a 9x5 bread pan with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
  3. In a medium-sized bowl, whisk together the eggs, melted butter (or oil), and vanilla until combined. Stir in the zucchini and pineapple.
  4. Pour the wet ingredients into the dry ingredients and gently stir until there are no more flour streaks. The batter will be thick.
  5. Pour the batter into the prepared bread pan.
Baking
  1. Bake for 50-60 minutes or until a toothpick comes out clean. Cover with foil after 30-40 minutes to prevent over-browning.

Notes

Serve warm with powdered sugar or cream cheese. Store wrapped in plastic at room temperature for up to 3 days, or refrigerate for up to a week. You can freeze slices for up to 3 months.