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Pineapple Zucchini Bread

This delightful Pineapple Zucchini Bread pairs perfectly with morning coffee and offers a warm, homemade feel packed with flavor, zucchini, and pineapple.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
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 eggs
  • 1/2 cup melted butter or light olive oil Light olive oil can be used for a healthier twist.
  • 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. Generously spray a 9x5 bread pan with non-stick cooking spray and set it aside.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk together the eggs, melted butter, and vanilla until combined. Stir in the zucchini and pineapple (do not drain them!).
  4. Pour the wet mixture into the dry ingredients and gently stir until the flour is no longer visible. Do not overmix—this batter will be thick.
  5. Pour the batter into the prepared bread pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. After about 30-40 minutes, cover the top with aluminum foil to prevent it from browning too quickly.

Notes

Store wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Slice before freezing for easy reheat.