Zucchini Pineapple Loaf Cake
Moist, tender, and bursting with flavor, this Zucchini Pineapple Loaf Cake is a delightful twist on traditional zucchini bread. Packed with shredded zucchini and sweet crushed pineapple, this quick bread boasts a subtle tropical sweetness and an irresistibly soft crumb. A dash of cinnamon adds warmth, while optional walnuts and raisins provide a delightful crunch and chew. Perfectly balanced between indulgent and wholesome, this versatile loaf is ideal for breakfast, brunch, or a comforting afternoon snack. With just 15 minutes of prep time and a simple one-bowl method, this easy recipe is a must-try for home bakers looking to transform everyday ingredients into a show-stopping treat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cup Granulated sugar
- 0.75 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 8 ounces Crushed pineapple (drained)
- 1.5 cups Shredded zucchini (packed)
- 0.5 cup Walnuts (optional, chopped)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar together until smooth and well incorporated.
Add the vegetable oil and vanilla extract to the egg mixture, and stir until combined.
Gently fold in the drained crushed pineapple and shredded zucchini to the wet mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts and raisins for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 506.4 g | 184% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 288.6 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 317 mg | 24% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2513 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.
