Zucchini Pineapple Bread
Ingredients:
For the Bread:
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
tsp salt
1 tsp ground cinnamon
tsp ground nutmeg
1 cup granulated sugar
cup brown sugar packed
2 large eggs
cup vegetable oil
1 tsp vanilla extract
2 cups grated zucchini excess moisture lightly squeezed out
1 cup crushed pineapple drained
Optional Add-ins:
cup chopped walnuts or pecans
cup raisins
Directions:
Preheat Your Oven: Preheat your oven to 350F 175C. Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Combine the Wet Ingredients: In a large mixing bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
Add the Zucchini and Pineapple: Fold the grated zucchini and drained crushed pineapple into the wet mixture.
Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. If using walnuts, pecans, or raisins, fold them in gently.
Pour and Bake: Pour the batter into the prepared loaf pan. Bake for 5060 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Nutritional Information:
Prep Time Cooking Time Total Time
20 minutes 60 minutes 1 hour 20 minutes
220 calories per slice Serves 1012
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Bon appétit and happy baking!