Description
Zucchini Pineapple Bread brings summer’s sweetness right to your kitchen table, packed with garden-fresh zucchini and tropical pineapple chunks that make this quick bread totally delicious. Grab your mixing bowl and get ready to bake a treat that turns ordinary ingredients into something special your family will absolutely devour.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup shredded zucchini, drained of excess moisture
- ½ cup crushed pineapple, drained
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
Supporting Ingredients:
- ¼ cup packed brown sugar
- ¼ cup chopped walnuts or pecans
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to exactly 350°F (175°C). Coat a 9×5-inch loaf pan with cooking spray or butter, then dust with 1 tablespoon of flour to prevent sticking.
- Sift 1 ½ cups all-purpose flour with ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon ground cinnamon in a medium mixing bowl.
- Whisk 2 large eggs with ½ cup granulated sugar and ¼ cup brown sugar until the mixture becomes light and frothy, about 2 minutes.
- Drizzle ½ cup vegetable oil and 1 teaspoon vanilla extract into the egg mixture. Stir until completely incorporated and smooth.
- Squeeze excess moisture from 1 cup shredded zucchini using a clean kitchen towel. Gently fold the zucchini and ½ cup drained crushed pineapple into your wet ingredients.
- Gradually mix dry ingredients into wet ingredients, stirring just until combined. Do not overmix your batter.
- Optional: Fold ¼ cup chopped walnuts into the batter for extra texture.
- Transfer batter to prepared loaf pan, spreading evenly with a spatula.
- Bake at 350°F for 55-60 minutes. Your bread is done when a toothpick inserted in the center comes out clean with minimal crumbs.
- Remove from oven and let rest in the pan for 15 minutes. This helps the bread set and makes removal easier.
- Carefully transfer bread to a wire cooling rack. Allow to cool completely before slicing, approximately 1 hour.
Notes
- Drain zucchini and pineapple thoroughly to prevent excess moisture from making the bread soggy.
- Grate zucchini on the larger holes of a box grater for better texture and moisture retention.
- Toast nuts before adding to the batter to enhance their nutty flavor and provide a delightful crunch.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free baking blend.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg