Oregonized Zucchini Pineapple Bread
Discover the perfect fusion of summer flavors with Oregonized Zucchini Pineapple Bread, a moist and aromatic quick bread that strikes the ideal balance between wholesome and indulgent. Bursting with the natural sweetness of crushed pineapple and the garden-fresh charm of grated zucchini, this recipe is elevated with warm cinnamon and a hint of vanilla for a comforting flavor profile. Whether you fold in optional crunchy walnuts or keep it nut-free, this easy-to-make bread is perfect for breakfast, snacks, or dessert. With just 15 minutes of prep time and a simple one-bowl mixing method, you’ll have two hearty loaves ready to bake in under an hour. Serve it fresh or savor its rich taste over the week—your kitchen will be filled with irresistible aromas that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 3 Eggs
- 1 cup Vegetable oil
- 1 cup Crushed pineapple (drained)
- 2 cups Grated zucchini
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9x5-inch loaf pans or line them with parchment paper.
In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, baking powder, and salt until well combined.
In a separate bowl, beat the eggs. Add vegetable oil, vanilla extract, and the drained crushed pineapple. Stir until everything is evenly mixed.
Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the grated zucchini and, if desired, the chopped walnuts. Ensure the batter is evenly mixed without overworking it.
Divide the batter equally between the prepared loaf pans, leveling the tops with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of one loaf comes out clean.
Remove the loaves from the oven and allow them to cool in the pans for about 10-15 minutes before transferring them to a wire rack to cool completely.
Slice, serve, and enjoy your Oregonized Zucchini Pineapple Bread fresh or store it in an airtight container for up to a week.
Nutrition Facts
Calories |
5466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.6 g | 344% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 735.5 g | 267% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 443.1 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 310 mg | 24% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2353 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
