Zucchini Pineapple Bread
Zucchini Pineapple Bread is a delightful fusion of sweet pineapple and earthy zucchini, creating a moist loaf that’s perfect for breakfast, snacks, or brunch gatherings. This easy-to-follow recipe brings a tropical twist to your baking, evoking nostalgia while guaranteeing a flavorful experience with every slice. Bake this scrumptious bread to impress family and friends, or enjoy it as a comforting treat any time of day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup grated zucchini (squeezed dry)
- 1 cup crushed canned pineapple in juice (drained)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, mix sugar, vegetable oil, and eggs until creamy. Stir in grated zucchini and drained pineapple.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 60 minutes or until golden brown and a toothpick comes out clean. Cool for ten minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg