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Zucchini Pineapple Bread is a delightful twist on traditional quick bread. This recipe combines the moistness of grated zucchini with the tropical sweetness of crushed pineapple. Perfect for breakfast or a snack, this bread is easy to make and packed with flavor. The addition of ground cinnamon gives it a warm, comforting aroma that fills the kitchen as it bakes. Let's dive into this simple yet delicious recipe!
The name of the recipe: Zucchini Pineapple Bread Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 2 units beaten eggs
- 1 cup sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated zucchini
- 1 cup drained crushed pineapple
- 0.5 cup optional chopped nuts
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs, sugar, oil, and vanilla extract.
- Stir in the grated zucchini and crushed pineapple.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the nuts if using.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
What You Will Need
Read more: Pineapple Bread Casserole Recipe
What you will need to make zucchini pineapple bread
- All-purpose flour: Provides structure and stability, ensuring the bread holds together while baking.
- Baking soda and baking powder: These leavening agents help the bread rise, giving it a light, fluffy texture.
- Ground cinnamon: Adds warmth and depth, enhancing the overall flavor profile of the bread.
- Beaten eggs: Bind the ingredients together, adding moisture and richness to the bread.
- Sugar: Sweetens the bread, balancing the flavors of zucchini and pineapple.
- Vegetable oil: Keeps the bread moist and tender, preventing it from drying out.
- Vanilla extract: Adds a subtle, sweet aroma that complements the other flavors.
- Grated zucchini: Provides moisture and a slight earthy flavor, making the bread tender.
- Drained crushed pineapple: Adds sweetness and a tropical twist, enhancing the bread's flavor.
- Chopped nuts: Optional, but they add a crunchy texture and nutty flavor, enriching the bread.
Tools and Instruments Required
What tools/instruments will be needed to make Zucchini Pineapple Bread Recipe
- Mixing bowl: Essential for combining dry and wet ingredients separately before mixing them together.
- Grater: Needed to grate the zucchini finely, ensuring it blends well into the batter.
- Loaf pan: Holds the batter during baking, giving the bread its shape.
- Measuring cups: Ensures accurate measurement of ingredients for consistent results.
- Wooden spoon: Useful for mixing the batter without overworking it.
- Wire rack: Allows the bread to cool evenly after baking, preventing sogginess.
Zucchini Pineapple Bread Recipe
A moist and delicious bread made with zucchini and pineapple.
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Ingredients:
Main Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 2 units eggs beaten
- 1 cup sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated zucchini
- 1 cup crushed pineapple drained
- 0.5 cup chopped nuts optional
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs, sugar, oil, and vanilla extract.
- Stir in the grated zucchini and crushed pineapple.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the nuts if using.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Notes:
This bread is perfect for breakfast or as a snack. Store in an airtight container.
Read more: Lemon Zucchini Bread Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 2gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 150IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare batter as directed.
- Pour into loaf pan.
- Cover with plastic wrap.
- Refrigerate up to 24 hours.
- Bake as usual.
Freezing Instructions
- Cool baked bread completely.
- Wrap tightly in plastic wrap.
- Place in a freezer bag.
- Freeze up to 3 months.
- Thaw at room temperature.
Using crushed pineapple in zucchini bread not only adds moisture but also a subtle sweetness that balances the zucchini's earthy flavor perfectly.
Frequently Asked Questions
FAQ:
How do I store zucchini pineapple bread?
Wrap it tightly in plastic wrap or aluminum foil, then store at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture might be denser. Consider using half whole wheat and half all-purpose flour for a balance.
Do I need to peel the zucchini before grating it?
No, you don't need to peel the zucchini. The skin is thin and adds extra nutrients and color to the bread.
Can I make this recipe into muffins?
Absolutely! Just divide the batter into a muffin tin and bake at the same temperature for about 20-25 minutes or until a toothpick comes out clean.
What can I use instead of vegetable oil?
You can substitute an equal amount of melted butter, coconut oil, or applesauce for a healthier option.
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