Description
A moist and flavorful bread combining zucchini and sweet pineapple, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease that lovely 9×5 inch loaf pan.
- In a large bowl, mix together the grated zucchini, crushed pineapple, oil, sugar, and eggs until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If desired, fold in the nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Grate zucchini just before using it to keep it fresh. Don’t skip draining the pineapple. Let it cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg