Zucchini Pineapple Bread

This zucchini pineapple bread is moist and delicious. This recipe makes two fruity loaves, but don't worry — they'll disappear quickly!


Recipes · Bread · Quick Bread Recipes · Zucchini Bread Recipes


Prep Time: 20 mins
Cook Time: 1 hrs
Servings: 24
Total Time: 1 hrs 20 mins
Yield: 2 9x5-inch loaves

Ingredients

Ingredients List

  • 3 cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • 1 ½ teaspoons baking soda

  • 1 teaspoon salt

  • 1 ½ cups white sugar

  • 1 cup vegetable oil

  • 4 large eggs

  • 2 teaspoons vanilla extract

  • 1 ½ teaspoons ground cinnamon

  • ¾ teaspoon ground nutmeg

  • 2 cups finely grated zucchini, excess moisture squeezed out

  • 1 (8 ounce) can crushed pineapple, drained


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

  2. Whisk flour, baking powder, baking soda, and salt together in a bowl.

  3. Mix sugar, oil, eggs, vanilla, sugar, cinnamon, and nutmeg together in a large bowl. Stir in zucchini and drained pineapple, then stir in dry ingredients. Pour batter into the prepared pans.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on wire racks.


Nutrition Facts (per serving)

Nutrition Facts
207 Calories
10g Fat
27g Carbs
3g Protein


Prev   Next