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Zucchini Pineapple Bread

A delightful, tropical twist on standard zucchini bread that combines moist zucchini with sweet, tangy pineapple for a delicious treat perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American, Tropical
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup shredded zucchini Use fresh zucchini for best results.
  • 1 cup crushed pineapple (drained) Ensure pineapple is well-drained to avoid excess moisture.
  • 1.5 cups all-purpose flour
  • 1 cup sugar You can reduce the sugar for less sweetness.
  • 0.5 cup vegetable oil Can substitute with applesauce for a healthier option.
  • 2 large eggs Flax eggs can be used for a vegan version.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon cinnamon (optional) Add for extra flavor, optional.
  • 0.25 cup nuts or chocolate chips (optional) Can replace with coconut flakes for a tropical taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, mix together the sugar, zucchini, pineapple, oil, eggs, and vanilla until well combined.
  3. In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
  4. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
  5. If using, stir in nuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
  2. Let it cool before slicing and enjoy!

Notes

Store wrapped in plastic for about 3 days at room temperature, up to a week in the fridge, or freeze for up to 3 months. Toast slices for a warm treat.