why make this recipe
Pineapple Zucchini Bread is a delicious twist on traditional zucchini bread. It combines the moistness of zucchini with the sweetness of crushed pineapple, making it a perfect treat for breakfast or dessert. This bread is not only tasty but also a great way to use up extra zucchini during the growing season. Plus, it’s easy to make and can be enjoyed by everyone.
how to make Pineapple Zucchini Bread
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, mix together the grated zucchini, crushed pineapple, applesauce, vegetable oil, sugars, eggs, and vanilla until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. If using, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
how to serve Pineapple Zucchini Bread
Pineapple Zucchini Bread is great served warm or at room temperature. You can slice it and enjoy it plain or spread a little butter on top for extra flavor. It also pairs well with a cup of coffee or tea, making it a perfect snack or breakfast option.
how to store Pineapple Zucchini Bread
To store Pineapple Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil. You can leave it at room temperature for a few days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn.
tips to make Pineapple Zucchini Bread
- Make sure to drain the crushed pineapple well to avoid adding too much moisture to the bread.
- Grate the zucchini finely for a smoother texture in the bread.
- If you prefer a sweeter bread, you can increase the sugar slightly.
- Feel free to add spices like nutmeg or ginger for extra flavor.
- Check the bread a few minutes before the baking time is up, as oven temperatures can vary.
variation
You can try adding chocolate chips for a richer flavor or swap out the nuts for dried fruits like raisins or cranberries. Additionally, using whole wheat flour instead of all-purpose flour can make it a bit healthier.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to chop it into small pieces and drain well to avoid excess moisture.
Can I make this bread gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Just be sure to also add a binding agent like xanthan gum if your blend requires it.
How do I know when the bread is done baking?
Insert a toothpick into the center of the bread; if it comes out clean or with just a few crumbs, the bread is done. If it comes out sticky, it needs more time in the oven.
Pineapple Zucchini Bread
A moist and sweet twist on traditional zucchini bread, combining grated zucchini and crushed pineapple for a delicious breakfast or dessert option.
- Total Time: 75 minutes
- Yield: 1 loaf 1x
Ingredients
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Mix together the grated zucchini, crushed pineapple, applesauce, vegetable oil, sugars, eggs, and vanilla until well combined.
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. If using, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Make sure to drain the crushed pineapple well to avoid adding too much moisture. Grate the zucchini finely for a smoother texture. Chocolaty variations can include chocolate chips or dried fruits.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
