Pineapple Zucchini Bread
This amazing Pineapple Zucchini Bread recipe is a fantastic way to use up fresh zucchini from your vegetable garden, especially in the summertime! It's moist, flavorful, and easy to make—perfect for an afternoon snack or a treat to share with friends and family! The pineapple adds a tropical twist, and the zucchini keeps it deliciously soft and tender!
Servings: 2 loaves
Ingredients
- 3 cups (423g) all-purpose flour
- 1 Tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 2 cups (400g) granulated sugar
- 1 cup canola oil
- 2 teaspoons pure vanilla extract
- 1 (20-ounce) can crushed pineapple (drained but not squeezed dry)
- 1 cup chopped walnuts (optional)
- ½ cup raisins (optional)
- 2 cups grated zucchini (do not squeeze dry or drain liquid)
Instructions
- Preheat oven to 325°F.
- Prepare the baking pans with non-stick spray covering the bottom, sides and corners. For added help lifting a stick-free loaf from the pan, place a 4-5 inch piece of parchment paper across the middle (optional).
- In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt. Set aside.3 cups (423g) all-purpose flour, 1 Tablespoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In another large mixing bowl, combine the eggs, sugar, oil and vanilla extract, using an electric mixer for 30 seconds or by hand for one minute.3 large eggs, 2 cups (400g) granulated sugar, 1 cup canola oil, 2 teaspoons pure vanilla extract
- Add the crushed pineapple, walnuts and raisins into the egg mixture and fold in with a spatula.1 (20-ounce) can crushed pineapple, 1 cup chopped walnuts, ½ cup raisins
- Next, fold the grated zucchini into the egg mixture.2 cups grated zucchini
- In small batches, fold the flour mixture into the wet ingredients until well combined, but not overmixed.
- Split the batter evenly between the two prepared 9x5 baking pans (approximately ½ full each).
- Place both pans on the middle rack of the preheated oven with at least 6 inches in between.
- At 45 minutes, test for doneness by inserting a toothpick into the middle of each loaf and immediately removing it to check for traces of uncooked batter. If the toothpick comes out with raw batter, leave the loaves in the oven for another two minutes and check again. Continue to recheck in two-minute increments as needed until completely done. When the toothpicks are clean, remove the pans from the oven and place them on a cooling rack for 15-20 minutes. If you used a strip of parchment paper, use the ends to remove the loaf from the pans and put it directly on the rack until completely cool. Otherwise, flip the pan over onto the rack and gently rock and lift the pan until the bread becomes free.
Notes
- Yield: This recipe makes 2 large loaves, with about 10 slices per loaf. The nutrition was calculated based on a serving size of 1 slice.
Storage & Make Ahead
- Store: Wrap the cooled bread in plastic wrap and store it in an airtight container in the fridge for up to 5-7 days.
- Freeze: Wrap the bread tightly in plastic wrap and aluminum foil, then store in a freezer bag for up to 3 months.
- Reheat: Microwave individual slices for 10-15 seconds to enjoy warm, or toast them lightly for a crispy edge.
- Make Ahead: You can prepare the batter a day ahead and store it in the fridge before baking. Just be sure to give it a quick stir before pouring it into the pans.
Nutrition
Calories: 324kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 205mg | Potassium: 155mg | Fiber: 2g | Sugar: 25g | Vitamin A: 77IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg
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