Zucchini Bread with Pineapple
Delight your taste buds with this moist and flavorful Zucchini Bread with Pineapple, a unique twist on traditional zucchini bread that combines wholesome shredded zucchini with the tropical sweetness of crushed pineapple. Perfectly spiced with cinnamon and just a hint of vanilla, this easy recipe comes together in under 15 minutes of prep time, making it a quick yet impressive treat for breakfast, snacks, or even dessert. Optional chopped walnuts or pecans add a delightful crunch, while the bread's tender crumb stays irresistibly moist thanks to the natural juices of the zucchini and pineapple. Whether enjoyed fresh from the oven or saved for later, this recipe is a crowd-pleaser that showcases the perfect harmony of savory and sweet flavors. Bake up two gorgeous golden loaves, and savor this simple yet irresistible homemade classic!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1.5 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 3 large eggs
- 0.75 cups vegetable oil
- 2 teaspoons vanilla extract
- 2 cups zucchini, shredded
- 1 cup canned crushed pineapple, drained
- 0.75 cups walnuts or pecans, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease two 8x4-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 evenly combined.
In a separate medium-sized bowl, beat the eggs lightly. Add the vegetable oil and vanilla extract, whisking until smooth.
Stir the shredded zucchini and drained crushed pineapple into the wet mixture, ensuring they are evenly distributed.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula just until combined. Avoid overmixing.
If using, fold in the chopped walnuts or pecans to add a crunchy texture.
Divide the batter evenly between the prepared loaf pans and smooth the tops with the back of a spoon.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Remove the pans from the oven and allow the bread to cool in the pans for 10 minutes. Then transfer the loaves to a wire rack to cool completely.
Slice, serve, and enjoy your Zucchini Bread with Pineapple! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
4638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.9 g | 302% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3546 mg | 154% | |
| Total Carbohydrate | 595.9 g | 217% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 345.0 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 352 mg | 27% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2484 mg | 53% | |
*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.
