Pineapple Zucchini Bread
Infused with tropical sweetness and a touch of spice, Pineapple Zucchini Bread is the ultimate way to elevate your classic quick bread recipe. This delightful loaf combines the natural moisture of freshly grated zucchini with the bright tang of crushed pineapple, creating a perfectly tender crumb that’s bursting with flavor. A hint of cinnamon and nutmeg adds warmth, while optional walnuts lend a delightful crunch. This easy recipe requires minimal prep and yields two luscious loaves, making it perfect for sharing or freezing for later. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, this Pineapple Zucchini Bread will quickly become a family favorite. Plus, it’s a great way to sneak veggies into something irresistibly delicious!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1.5 teaspoons vanilla extract
- 2 cups zucchini, grated
- 1 cup crushed pineapple, drained
- 0.75 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans or line them with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
In a separate medium mixing bowl, lightly beat the eggs. Add the vegetable oil and vanilla extract, and whisk until well combined.
Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Fold in the grated zucchini, drained crushed pineapple, and chopped walnuts (if using) until evenly distributed in the batter.
Divide the batter evenly between the prepared loaf pans and smooth out the tops with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
Remove the bread from the oven and let it cool in the pans for about 10 minutes. Then transfer the loaves to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
5706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.1 g | 371% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4114 mg | 179% | |
| Total Carbohydrate | 747.0 g | 272% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 446.9 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 338 mg | 26% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 2562 mg | 55% | |
*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.
