Description
A delightful blend of sweet and savory flavors, this Pineapple Zucchini Bread is moist and tender, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup crushed pineapple, drained
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- Whisk together the oil, sugar, eggs, and vanilla in a large bowl until well combined.
- Stir in the grated zucchini and crushed pineapple.
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh ingredients for the best flavor. Store in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg