This delicious Zucchini Pineapple Bread is a quick and easy treat that’s moist, flavorful, and perfect for any time of day. Made with fresh zucchini, sweet pineapple, and warm spices, it’s a great way to use up common pantry staples. Enjoy it plain or with a smear of butter for extra indulgence!
Ingredients Needed
Dry Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ teaspoon freshly grated nutmeg
- ¼ teaspoon ground allspice
Wet Ingredients:
- 1 ½ cups sugar
- 3 large eggs
- 1 cup canola oil
- 2 teaspoons pure vanilla extract
Add-ins:
- 2 cups grated zucchini
- 1 (8-ounce) can crushed pineapple, drained
- 1 cup raisins
How To Make Zucchini Pineapple Bread
- Preheat the oven and prepare pans: Preheat your oven to 350°F. Grease two 8 ½ x 4 ½ x 2 ½-inch loaf pans with nonstick cooking spray.
- Mix dry ingredients: In a bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt, nutmeg, and allspice until combined.
- Prepare the wet ingredients: In a larger bowl, beat the sugar, eggs, oil, and vanilla until smooth. Stir in the grated zucchini and drained pineapple.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Fold in the raisins.
- Divide batter and bake: Pour the batter evenly into the prepared loaf pans. Bake for about 50 minutes, rotating the pans halfway through. Insert a toothpick in the center to check—if it comes out clean, the bread is done.
- Cool the bread: Let the loaves cool in the pans for 5 minutes, then carefully remove and transfer to a wire rack to cool completely.
Recipe Tips
- Drain the pineapple well: Too much liquid from the pineapple can make the batter too runny. Squeeze out the juice using a strainer or press it gently with a spoon.
- Grate zucchini finely: Use a fine grater to ensure the zucchini blends smoothly into the batter. This keeps the bread moist without chunks.
- Mix batter gently: Overmixing can make the bread dense. Stir until the ingredients are just combined—no more.
- Use fresh spices: Freshly ground cinnamon, nutmeg, and allspice give the bread a bold and warm flavor. Check that your spices aren’t expired.
- Rotate pans while baking: Halfway through baking, turn the pans around in the oven to ensure even cooking and avoid overbaking on one side.
How To Store Leftovers
- Refrigerate: Wrap leftovers zucchini pineapple bread or use a container and refrigerate it for up to 1 week.
- Freeze: Once leftovers zucchini pineapple bread is cool, wrap it in plastic wrap and foil or use a freezer bag. Freeze for up to 3 months. Thaw at room temperature before eating.
Nutrition Fact
Serving Size: 1 slice (1/24 of the recipe)
- Calories: 208
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 31mg
- Sodium: 210mg
- Total Carbohydrate: 27g
- Dietary Fiber: 1g
- Protein: 3g
- Potassium: 88mg
More Recipes:
Zucchini Pineapple Bread
Description
This delicious Zucchini Pineapple Bread is a quick and easy treat that’s moist, flavorful, and perfect for any time of day. Made with fresh zucchini, sweet pineapple, and warm spices, it’s a great way to use up common pantry staples. Enjoy it plain or with a smear of butter for extra indulgence!
Ingredients
Dry Ingredients:
Wet Ingredients:
Add-ins:
Instructions
- Preheat the oven and prepare pans: Preheat your oven to 350°F. Grease two 8 ½ x 4 ½ x 2 ½-inch loaf pans with nonstick cooking spray.
- Mix dry ingredients: In a bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt, nutmeg, and allspice until combined.
- Prepare the wet ingredients: In a larger bowl, beat the sugar, eggs, oil, and vanilla until smooth. Stir in the grated zucchini and drained pineapple.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Fold in the raisins.
- Divide batter and bake: Pour the batter evenly into the prepared loaf pans. Bake for about 50 minutes, rotating the pans halfway through. Insert a toothpick in the center to check—if it comes out clean, the bread is done.
- Cool the bread: Let the loaves cool in the pans for 5 minutes, then carefully remove and transfer to a wire rack to cool completely.
Notes
- Drain the pineapple well: Too much liquid from the pineapple can make the batter too runny. Squeeze out the juice using a strainer or press it gently with a spoon.
- Grate zucchini finely: Use a fine grater to ensure the zucchini blends smoothly into the batter. This keeps the bread moist without chunks.
- Mix batter gently: Overmixing can make the bread dense. Stir until the ingredients are just combined—no more.
- Use fresh spices: Freshly ground cinnamon, nutmeg, and allspice give the bread a bold and warm flavor. Check that your spices aren’t expired.
- Rotate pans while baking: Halfway through baking, turn the pans around in the oven to ensure even cooking and avoid overbaking on one side.
Zucchini Pineapple Bread
