How to Make Zucchini Pineapple Bread - A Step-by-Step Guide

For those looking for a delicious and unique bread recipe, zucchini pineapple bread is a fantastic option. This sweet and moist bread combines the flavors of fresh zucchini and tangy pineapple for a delightful treat that can be enjoyed at any time of day. Whether you're looking for a tasty snack, a breakfast option, or a dessert, this zucchini pineapple bread is sure to satisfy your cravings.

This recipe is perfect for those who have an abundance of zucchini from their garden and are ...

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Ingredients

  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ cups white sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • 2 cups finely grated zucchini, excess moisture squeezed out
  • 1 (8 ounce) can crushed pineapple, drained

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 24
  • Yield: 2 9x5-inch loaves

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  • Whisk flour, baking powder, baking soda, and salt together in a bowl.
  • Mix sugar, oil, eggs, vanilla, sugar, cinnamon, and nutmeg together in a large bowl. Stir in zucchini and drained pineapple, then stir in dry ingredients. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on wire racks.
  • Nutrition

    207 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 31mg
    • Sodium: 219mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 3g
    • Vitamin C: 3mg
    • Calcium: 28mg
    • Iron: 1mg
    • Potassium: 66mg