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Pineapple Zucchini Bread

Enjoy a delightful twist on quick bread with this Pineapple Zucchini Bread, combining the warmth of home-baked goods with a splash of tropical sweetness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Finely grated for better texture.
  • 1 cup crushed pineapple, drained Canned is fine, ensure it's well drained.
  • 1/2 cup vegetable oil
  • 1 cup sugar Increase for sweeter bread if desired.
  • 2 large eggs Can be substituted with flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Spoon into your measuring cup to avoid densifying.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Optional Ingredients
  • 1/2 cup chopped walnuts or pecans Optional for added texture.

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 mixture, stirring until just combined. Do not overmix! If desired, 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 the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container for 3-4 days at room temperature, or freeze for up to 3 months. Slices can be thawed in the microwave for fresh warmth.