Zucchini Pineapple Wheat Bread
Discover the perfect blend of wholesome ingredients and delightful sweetness with this Zucchini Pineapple Wheat Bread! Made with a nutritious mix of whole wheat and all-purpose flours, this moist quick bread features the natural goodness of grated zucchini, the tropical sweetness of crushed pineapple, and a hint of warm cinnamon spice. With added applesauce for extra moisture and optional chopped walnuts for crunch, this versatile recipe is a healthier treat that doesn’t compromise on flavor. Perfect as a breakfast option, snack, or even a light dessert, this easy-to-make bread is naturally satisfying and bakes up beautifully in just over an hour. Serve a slice with your morning coffee or pack it in your lunchbox for a wholesome, homemade touch!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup All-purpose flour
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 2 cups Zucchini, grated
- 1 cup Crushed pineapple, drained
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8x4-inch loaf pans or line them with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
In another bowl, beat the granulated sugar, brown sugar, and eggs until well combined. Mix in the vegetable oil, applesauce, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Fold in the grated zucchini, drained crushed pineapple, and chopped walnuts (if using). Stir gently until evenly incorporated.
Divide the batter equally between the two prepared loaf pans, smoothing the tops with a spatula.
Bake in the preheated oven for 55-60 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 and serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
Nutrition Facts
Calories |
4219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 645.5 g | 235% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 355.3 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 453 mg | 35% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3376 mg | 72% | |
*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.
