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Pineapple Zucchini Bread

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A delightful blend of crushed pineapple and fresh zucchini that creates a moist and flavorful bread, perfect for any occasion.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup crushed pineapple, drained
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
  2. Whisk together the oil, sugar, eggs, and vanilla in a large bowl until well combined.
  3. Stir in the grated zucchini and crushed pineapple.
  4. Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in another bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in nuts if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For a healthier option, consider using sugar substitutes like stevia or monk fruit.

Nutrition

Find it online: https://www.glutenfreez.com/pineapple-zucchini-bread/