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Zucchini Bread With Pineapple
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Prep Time
20m
Cook Time
55m
Total Time
1h 15m
This delicious zucchini bread is moist and flavorful with the added sweetness of pineapple. Grated zucchini, crushed pineapple, and warm spices create a delightful, fragrant bread that's perfect for breakfast or as a sweet treat. Optional add-ins like walnuts and raisins add extra texture and flavor.
Ingredients
Servings:
20
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Drain the zucchini of excess moisture: Put the shredded zucchini in a colander or sieve placed over a bowl to drain any excess moisture.
2
Preheat the oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.
3
Whisk the dry ingredients together: In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4
Mix the wet ingredients and sugar: In a mixer, beat eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating mixture until thick and foamy.
5
Stir in the grated zucchini and pineapple: Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.
6
Combine the dry ingredients with wet: A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition.
7
Add the walnuts and raisins: Blend gently.
8
Bake: Divide the batter equally between the two loaf pans. Bake at 350°F for 55 minutes or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Did you love the recipe? Give us some stars and leave a comment below!
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories527kcal26%
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Fat25g1%
-
Saturated Fat3g0%
-
Carbohydrates69g3%
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Fiber2g0%
-
Sugar37g1%
-
Protein5g0%
-
Cholesterol31mg1%
-
Sodium128mg6%
Percent Daily Values are based on a 2,000 calorie diet.