Description
A moist and spiced quick bread featuring zucchini and pineapple, perfect for breakfast or dessert. Combining tropical sweetness with zucchini’s moisture, this American-style bread delivers a tender crumb and subtle warmth.
Ingredients
1 cup grated zucchini
1 cup crushed pineapple (drained)
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Instructions
Preheat oven to 350°F. Grease a 9×5-inch loaf pan or 12-cup muffin tin with oil.
Combine wet ingredients: In a large bowl, whisk zucchini, pineapple, sugar, oil, eggs, and vanilla until fully blended.
Mix dry ingredients: In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
Fold dry into wet: Gradually add the dry ingredients to the wet mixture, gently stirring until well combined.
Pour batter into the prepared pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool slightly before slicing and serving.
Optionally serve with a simple glaze if desired.
Notes
Drain zucchini and pineapple thoroughly to avoid a soggy texture.
Coconut oil can be used in place of vegetable oil for a tropical twist.
Brown sugar can be substituted for granulated sugar for deeper flavor.
Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 55
- Category: Bread recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 7g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg