Spiced Pineapple Zucchini Bread
Bursting with warm spices and tropical sweetness, Spiced Pineapple Zucchini Bread is a moist, flavorful treat that elevates classic quick bread to new heights. This recipe combines the earthy goodness of shredded zucchini with the brightness of crushed pineapple, creating a perfectly balanced texture that's both tender and hearty. Infused with aromatic cinnamon and nutmeg, every bite is a cozy spice-forward delight. A handful of optional chopped walnuts or pecans adds a delightful crunch, while the subtle sweetness of brown sugar enhances the rich flavor profile. Quick to prepare in just 15 minutes, it’s baked to golden perfection in under an hour, making it an ideal choice for a breakfast loaf, snack, or even dessert. Whether you're slicing it warm with a cup of tea or serving it as a centerpiece for brunch, this zucchini bread recipe delivers a delicious and wholesome twist on the traditional favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 large eggs
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups zucchini, shredded
- 1 cup crushed pineapple, drained
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In another large bowl, beat the eggs. Add the granulated sugar, light brown sugar, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well combined.
Gently fold the shredded zucchini and drained crushed pineapple into the wet mixture until evenly distributed.
Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts or pecans for added texture and flavor.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then carefully transfer it to a cooling rack to cool completely before slicing.
Serve and enjoy your Spiced Pineapple Zucchini Bread with a warm beverage or as a snack!
Nutrition Facts
Calories |
3946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 599.4 g | 218% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 344.6 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 391 mg | 30% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2453 mg | 52% | |
*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.
