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Pineapple Zucchini Bread

A delicious twist on a classic quick bread, this Pineapple Zucchini Bread combines the flavors of pineapple and zucchini for a moist and flavorful treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini
  • 1 cup crushed pineapple, drained Ensure pineapple is well-drained to avoid sogginess.
  • 1/2 cup vegetable oil
  • 1 cup sugar Can substitute with honey or maple syrup.
  • 2 medium eggs Flax eggs or applesauce can be used for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can use gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Experiment with additional spices like clove or allspice.
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans Optional for added texture.

Method
 

Preparation
  1. Preheat your 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 ingredients, stirring until just combined. Do not overmix. If you're feeling nutty, 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 to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

This bread is perfect for toasting, serving with butter, or enjoying with coffee or tea. Store at room temperature for up to 3 days, in the fridge for up to a week, or slice and freeze for up to 3 months.