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Pineapple Zucchini Bread

Pineapple Zucchini Bread That’s Moist and Naturally Sweet

This Pineapple Zucchini Bread is moist, naturally sweet, and a delightful blend of juicy pineapple and tender zucchini, making it a must-try!
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Replace with whole wheat flour for added fiber.
  • 1 teaspoon baking powder Essential for a light texture.
  • 1 teaspoon baking soda Essential for a light texture.
  • 1/2 teaspoon salt Do not omit.
  • 1 teaspoon cinnamon Adjust spices to preference.
  • 1/4 teaspoon nutmeg Adjust spices to preference.
  • 1/2 cup granulated sugar Option: Reduce by 25% for a healthier version.
  • 1/4 cup brown sugar
  • 1/2 cup butter Use coconut oil for a dairy-free option.
  • 2 large eggs Use mashed banana or applesauce for a vegan version.
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini Squeeze out excess moisture before adding.
  • 1 cup crushed pineapple Drain well to prevent sogginess.
  • 1/2 cup chopped walnuts or pecans Omit for nut-free version; substitutes: sunflower or pumpkin seeds.

Equipment

  • 9x5 inch loaf pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, combine the granulated sugar, brown sugar, and melted butter, then whisk in the eggs and stir in the zucchini, crushed pineapple, and vanilla extract.
  4. Gently fold the dry ingredients into the wet ingredients until just combined, and add walnuts or pecans if desired.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 55-65 minutes, checking for doneness with a toothpick.
  7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Drain crushed pineapple and squeeze shredded zucchini to avoid sogginess. You can experiment with various spices for a unique twist on this recipe. Wrap baked bread tightly for storage.

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