Best 2 Zucchini Pineapple Loaf Recipes

Zucchini pineapple loaf is a delicious and moist quick bread that is perfect for breakfast, brunch, or a snack. It is made with shredded zucchini, crushed pineapple, and a variety of spices, and is topped with a sweet pineapple glaze. This loaf is easy to make and can be made in one bowl. It is also a great way to use up leftover zucchini and pineapple.

Here are our top 2 tried and tested recipes!

PINEAPPLE ZUCCHINI LOAF

Pineapple Zucchini Loaf image

Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?

Provided by jen

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h15m

Yield 24

Number Of Ingredients 14

Ingredients

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

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat eggs, oil, sugar, and vanilla together until thick.
Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 36.2 g, Cholesterol 23.3 mg, Fat 13.2 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 217.9 mg, Sugar 22.1 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

Ingredients

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

Tips:

To ensure a moist and flavorful loaf, use fresh, ripe zucchini and pineapple. Grating the zucchini and pineapple helps incorporate their flavors and moisture into the batter.
For a sweeter loaf, use more pineapple or add a cup of chopped raisins, walnuts, or cranberries.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for 5 minutes.
For a crispy crust, brush the top of the loaf with melted butter or milk before baking.
Allow the loaf to cool completely before slicing and serving. This will help prevent it from crumbling.

Conclusion:

Zucchini pineapple loaf is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or as a snack. It's easy to make and can be customized to your liking. With its moist texture, sweet flavor, and hint of tanginess, this loaf is sure to be a hit with family and friends.