Best 16 Zucchini Pineapple Bread I Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you searching for a mouthwatering and nutritious recipe to enjoy as a snack or breakfast treat? Look no further than zucchini pineapple bread! This delectable treat combines the flavors of sweet pineapple and moist zucchini, creating a delightful symphony of taste in every bite. Whether you're an experienced baker or a novice in the kitchen, this article will guide you through the process of creating a perfect loaf of zucchini pineapple bread. With step-by-step instructions and helpful tips, we'll ensure that you have all the knowledge you need to bake this delightful treat. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a loaf of zucchini pineapple bread that will tantalize your taste buds and impress your family and friends.

Here are our top 16 tried and tested recipes!

ZUCCHINI PINEAPPLE BREAD I



Zucchini Pineapple Bread I image

This recipe makes two fruity, moist loaves.

Provided by Michele

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h20m

Yield 24

Number Of Ingredients 12

4 eggs
1 ½ cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder

Steps:

  • Combine flour, baking powder, baking soda, and salt.
  • In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 26.6 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 219.1 mg, Sugar 14.2 g

ZUCCHINI PINEAPPLE BREAD



Zucchini Pineapple Bread image

Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. -Shirley Boulet, Whitefield, New Hampshire

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 14

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
3 eggs, room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely shredded zucchini
1 can (8 ounces) crushed pineapple, drained
1 cup chopped nuts
1 cup raisins, optional

Steps:

  • Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 202 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 166mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI BREAD WITH PINEAPPLE



Zucchini Bread with Pineapple image

Moist and delicious zucchini bread! A classic version of zucchini bread with the addition of crushed pineapple for added sweetness and moisture.

Provided by Elise Bauer

Categories     Baking     Bread     Quick Bread     Spice Bread     Zucchini

Time 1h15m

Number Of Ingredients 14

3 cups all purpose flour
1 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
3 eggs
1 3/4 cups sugar
1 cup olive oil
2 teaspoons vanilla
2 to 3 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
1 cup chopped walnuts (optional)
1 cup golden raisins (optional)

Steps:

  • Prepare the oven and pans: Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.
  • Add the walnuts and raisins, blend gently

Nutrition Facts : Calories 256 kcal, Carbohydrate 35 g, Cholesterol 28 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 206 mg, Sugar 20 g, Fat 12 g, ServingSize Makes 2 loaves, UnsaturatedFat 0 g

PINEAPPLE ZUCCHINI BREAD



Pineapple Zucchini Bread image

The pineapple and zucchini make a nice combination in this flavorful bread.-Sharon Lafferty, Partlow, Virginia

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 12

2 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
2 cups shredded zucchini
1 can (8 ounces) crushed pineapple, undrained

Steps:

  • In a bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into two greased 8x4-in. loaf pans. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 163 calories, Fat 7g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

ZUCCHINI-PINEAPPLE BREAD



Zucchini-Pineapple Bread image

Provided by Katie Lee Biegel

Time 2h5m

Yield 2 loaves

Number Of Ingredients 15

Nonstick cooking spray, for the pans
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 1/2 cups sugar
3 large eggs
1 cup canola oil
2 teaspoons pure vanilla extract
2 cups grated zucchini
One 8-ounce can crushed pineapple, drained
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray.
  • Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
  • Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins.
  • Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.

ZUCCHINI PINEAPPLE BREAD



Zucchini Pineapple Bread image

The pineapple makes this bread extra moist without an overpowering pineapple taste.

Provided by Jolin

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 2h20m

Yield 18

Number Of Ingredients 13

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
1 ½ teaspoons ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
¾ teaspoon vanilla extract
2 cups shredded zucchini
1 (8 ounce) can crushed pineapple, well drained
1 cup raisins
1 cup chopped walnuts

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Line the bottom of two 9x5-inch loaf pans with parchment paper.
  • Mix flour, baking soda, salt, baking powder, and cinnamon in a bowl. Beat sugar, vegetable oil, eggs, and vanilla extract together in a large mixing bowl, and stir in zucchini and pineapple. Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter evenly between the two prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper, and allow bread to cool completely.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 48.1 g, Cholesterol 31 mg, Fat 17.6 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 290.4 mg, Sugar 29.3 g

BEST PINEAPPLE ZUCCHINI BREAD



Best Pineapple Zucchini Bread image

Delicious zucchini bread made even more delectable and moist with crushed pineapple. The addition of grated carrots and chopped walnuts meld really well with the zucchini and pineapple.

Provided by Crafty Lady 13

Categories     Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 14

4 eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil or 1 cup applesauce
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups zucchini, grated
1/2 cup carrot, grated
1 cup walnuts, coarsely chopped
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder

Steps:

  • Combine flour, baking powder, baking soda and salt.
  • In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. blend in pineapple, zucchini and carrots. Stir flour mixture into zucchini mixture. Fold in chopped walnuts. Pour batter into two greased and floured 9 x 5 loaf pans.
  • Bake at 350°F for 1 hour. Cool on wire racks.
  • Tip: If you have an abundance of zucchini on hand, grate the zucchini and some carrots and store them in freezer bags (2 cups zucchini and 1/2 cup of carrots). This freezes really well and you will always have the zucchini and carrots on hand to make this bread in the fall and winter months. This will also save time during the preparation.

MOM'S PINEAPPLE-ZUCCHINI BREAD



Mom's Pineapple-Zucchini Bread image

This is an extremely moist and flavorful bread that my Mom has baked so many times over the years at her family's request! It's absolutely delicious!

Provided by Christine

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 3h30m

Yield 24

Number Of Ingredients 16

3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
3 eggs
2 cups sugar
½ cup buttermilk
¾ cup vegetable oil
2 teaspoons vanilla extract
2 cups coarsely shredded zucchini
1 cup shredded carrots
1 (8 ounce) can crushed pineapple, well drained
1 cup finely chopped walnuts
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
  • Beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

Nutrition Facts : Calories 257.3 calories, Carbohydrate 37.6 g, Cholesterol 23.5 mg, Fat 11 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 1.7 g, Sodium 229.6 mg, Sugar 23.1 g

ZUCCHINI PINEAPPLE LOAF



Zucchini Pineapple Loaf image

This is a good loaf that is large and tender. If you want, you can add 1 cup of raisins to the recipe for a nice change.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 13

2 eggs
½ cup vegetable oil
1 cup white sugar
1 cup grated zucchini
½ cup crushed pineapple, drained
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  • Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
  • In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
  • Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 35.6 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 235.5 mg, Sugar 18.7 g

AMAZING PINEAPPLE ZUCCHINI BREAD



Amazing Pineapple Zucchini Bread image

Make and share this Amazing Pineapple Zucchini Bread recipe from Food.com.

Provided by MizzNezz

Categories     Quick Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 14

3 eggs
2 cups shredded zucchini
1 cup vegetable oil
8 ounces crushed pineapple, drained
2 teaspoons vanilla
3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1 cup chopped pecans
1 cup raisins (optional)

Steps:

  • In lg bowl, mix the eggs, zucchini, oil, pineapple and vanilla.
  • Mix dry ingredients; add to egg mixture just until moistened through.
  • Pour into 2 greased and floured loaf pans.
  • Bake at 350° for 60 minutes or until pick comes out clean.
  • Cool 10 minutes before removing from pans.

SPICED PINEAPPLE-ZUCCHINI BREAD



Spiced Pineapple-Zucchini Bread image

Every gardener has the same dilemma - what to do with all their zucchini bounty! This is one solution and even makes a great gift.

Provided by JackieOhNo

Categories     Quick Breads

Time 1h30m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

3 cups unsifted all-purpose flour
1 cup chopped walnuts
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil or 1 cup canola oil
2 cups sugar
2 teaspoons vanilla extract
2 cups unpared coarsely shredded zucchini
1 (8 1/4 ounce) can crushed pineapple, drained

Steps:

  • Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans; set aside.
  • In a medium bowl, combine flour, nuts, baking soda, cinnamon, salt, nutmeg and baking powder; set aside.
  • In large bowl of an electric mixer, at high speed, beat eggs until frothy. Beat in oil, sugar, and vanilla. Beat until mixture is thick and foamy. Stir in zucchini, pineapple, and flour mixture.
  • Pour into prepared pans, dividing evenly. Bake 1 hour, or until cake tester inserted in center comes out clean.
  • Let breads cool in pans 10 minutes. Turn out onto wire racks to cool completely.

ZUCCHINI BREAD WITH PINEAPPLE



Zucchini Bread With Pineapple image

For the most amazing and moist zucchini bread ever! This is an adapted, from an adapted recipe found in a September 1974 Sunset Magazine issue. The original recipe called for currants, the adapted recipe substituted pineapple, walnuts and raisins for the currants. My recipe dropped the raisins (and currants), changed the amount of nutmeg from 3/4 teaspoon to 1 tablespoon, and added cardamom and Chinese ginger.

Provided by Not2ChabbyCook

Categories     Breads

Time 1h30m

Yield 2 loaves, 16-20 serving(s)

Number Of Ingredients 15

3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 (8 ounce) can crushed pineapple, drained
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 tablespoon fresh grated nutmeg
1/4 teaspoon cardamom
1/4 teaspoon chinese ginger
1 cup chopped walnuts

Steps:

  • Preheat oven to 350°F
  • In a mixer, beat eggs. Aid oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple.
  • In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cardamom, and ginger. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and blend gently.
  • Divide the batter equally between 2 greased (Crisco) and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool thoroughly.

Nutrition Facts : Calories 378.6, Fat 19.6, SaturatedFat 2.8, Cholesterol 39.7, Sodium 329.9, Carbohydrate 47.2, Fiber 1.6, Sugar 27.8, Protein 5

ZUCCHINI BREAD WITH PINEAPPLE



Zucchini Bread with Pineapple image

This zucchini bread with pineapple is very good. I made it for my family and everyone loved it! They couldn't stop eating it. You should definitely try it out!

Provided by twilightgirls60r

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 tablespoons pineapple juice
1 tablespoon vegetable oil
1 egg
1 cup grated zucchini
½ cup crushed pineapple, drained
¼ cup oats
¼ cup sweetened flaked coconut
¼ cup packed brown sugar
2 tablespoons melted margarine

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan.
  • Combine flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
  • Whisk pineapple juice, oil, and egg together in a smaller bowl. Pour into the flour mixture and mix together; mixture will be crumbly and dry. Add zucchini and pineapple and mix well until moist, blended, and very thick. Pour into the prepared loaf pan.
  • Combine oats, coconut, and brown sugar for topping in a third small bowl. Add margarine and toss with a fork until crumbly. Sprinkle over batter in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 60 minutes. Let cool before serving.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 37.6 g, Cholesterol 15.5 mg, Fat 4 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 144.8 mg, Sugar 23.8 g

MAKEOVER PINEAPPLE ZUCCHINI BREAD



Makeover Pineapple Zucchini Bread image

This lightened-up bread features a crunchy crust and delectable taste. Our pros achieved the moist center Nancy Skramsted of Billings, Montana was looking for. And it definitely tastes delicious, even though more than half the fat and over a third of the calories went missing from the original.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 15

1-1/2 cups sugar
2/3 cup unsweetened applesauce
1/3 cup canola oil
2 egg whites
1 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
2 cups shredded zucchini
1 can (8 ounces) unsweetened crushed pineapple, drained
1/3 cup chopped walnuts

Steps:

  • In a large bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 159 calories, Fat 5g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI PINEAPPLE BREAD



Zucchini Pineapple Bread image

I found this in a cookbook from college. It's an excellent way to use up your zucchini's in the summer and makes your house smell wonderful.

Provided by Babs7

Categories     Quick Breads

Time 1h30m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 15

3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini, shredded
1 (8 ounce) can crushed pineapple, drained
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 -2 teaspoon orange zest
1 cup walnuts, finely chopped

Steps:

  • Beat eggs in a large bowl to blend.
  • Add oil, sugar, and vanilla and beat until thick and foamy.
  • Stir in zucchini and pineapple.
  • In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, orange zest, and nuts.
  • Stir gently into zucchini mixture to blend.
  • Bake in 2 greased loaf pans at 350 degrees.
  • Check after 50 minutes by testing with a toothpick, if toothpick comes out clean bread is done, if not put back in for another 5 minutes.
  • Cool 10 minutes.
  • * For 4 small loaves, bake approximately 35 - 40 minutes.

PINEAPPLE ZUCCHINI BREAD WITH PECANS AND RAISINS



Pineapple Zucchini Bread with Pecans and Raisins image

This moist, tender bread is a nice accompaniment to a Thanksgiving meal. But slices are also good for breakfast or a coffee break. Bake the batter in smaller pans for little loaves that are the perfect size for a bake sale.-Jen Stutts, Florence, Alabama

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 12

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
2 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup chopped pecans
1 cup raisins

Steps:

  • In a large bowl, combine the flour, baking soda, baking powder and salt. In another bowl, whisk the eggs, sugar, oil and vanilla. Add zucchini and pineapple; stir into dry ingredients just until moistened. Fold in pecans and raisins., Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts : Calories 205 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 130mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • For a sweeter bread, use ripe pineapple. If your pineapple is not ripe, you can add a little extra sugar to the batter.
  • If you don't have any buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • Zucchini bread can be stored at room temperature for up to 3 days. It can also be frozen for up to 3 months.
  • To freeze zucchini bread, wrap it tightly in plastic wrap and then place it in a freezer bag. When you're ready to eat it, thaw it overnight in the refrigerator or at room temperature for a few hours.

Conclusion:

Zucchini pineapple bread is a delicious and easy-to-make treat that is perfect for any occasion. It's moist, flavorful, and has a hint of sweetness from the pineapple. Whether you're looking for a breakfast bread, a snack, or a dessert, zucchini pineapple bread is sure to please everyone. So next time you have some zucchini on hand, give this recipe a try!

Related Topics