Zucchini Pineapple Bread
Zucchini Pineapple Bread is a delightful fusion of sweet pineapple and savory zucchini that creates a moist, flavorful loaf perfect for breakfast or as an afternoon snack. This easy-to-make recipe fills your kitchen with an irresistible aroma, making it a favorite for family gatherings and brunches. Enjoy it plain or elevate your experience with cream cheese frosting for an extra treat!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 12 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup grated zucchini (drained)
- 1 cup canned crushed pineapple (drained)
- ⅓ cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, combine zucchini, pineapple, oil, and eggs. Mix well.
- Fold the wet mixture into the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes or until golden brown; check with a toothpick.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg