Description
A moist quick bread combining grated zucchini and crushed pineapple.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (unpeeled)
- 1 (8 ounce) can crushed pineapple, drained
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix the sugar, vegetable oil, eggs, and vanilla extract until combined.
- Stir the dry ingredients into the wet ingredients until just mixed. Do not overmix.
- Fold in the grated zucchini and the drained crushed pineapple.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- You can substitute brown sugar for white sugar for a slightly deeper flavor.
- If your zucchini is very wet, gently squeeze out some excess moisture before grating.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 35
Keywords: pineapple zucchini bread, zucchini loaf, quick bread, sweet bread, fruit bread