Serves 16
60 min
Zucchini Bread with Pineapple
Recipe GLPR54d5668062c8de
A moist and flavorful quick bread combining shredded zucchini and crushed pineapple with warm spices. Perfect for breakfast, brunch, or dessert. This recipe yields two loaves that stay tender and are naturally dairy-free.
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Ingredients
2½ cups Sugar
1 cup Vegetable oil
3 teaspoons Vanilla extract
3 Large eggs
3 cups All-purpose flour
1 teaspoon Baking soda
¼ teaspoon Salt
¼ teaspoon Baking powder
3 teaspoons Ground cinnamon
2 cups Zucchini, grated
1 cup Crushed pineapple, drained
1 cup Chopped nuts (optional)
Directions
Preheat oven to 350°F. Lightly oil or butter two 9-inch loaf pans and set aside.
In a large mixing bowl, combine the sugar, oil, vanilla extract, and eggs.
Whisk the mixture until well blended and the eggs are fully incorporated, about 1–2 minutes.
In a separate bowl, whisk together the flour, baking soda, salt, baking powder, and cinnamon.
Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
Fold in the grated zucchini, drained pineapple, and chopped nuts (if using) until evenly distributed.
Divide the batter evenly between the two prepared loaf pans.
Bake for 40–45 minutes, until a toothpick or cake tester inserted into the center of each loaf comes out clean or with only a few moist crumbs.
Allow the loaves to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
