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Pineapple Zucchini Bread

Pineapple Zucchini Bread: A Moist Tropical Twist to Savor

Pineapple Zucchini Bread blends tropical pineapple and tender zucchini for a moist, flavorful quick bread, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can substitute half with whole wheat flour for added fiber.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Nutmeg
  • 1 cup Granulated Sugar Can reduce by 25% or use natural sweeteners.
  • 1/2 cup Brown Sugar Can reduce by 25% or use natural sweeteners.
  • 1/2 cup Butter For a dairy-free version, use coconut oil.
  • 2 large Eggs Can swap with mashed banana or applesauce for a vegan option.
  • 1 tsp Vanilla Extract
  • 1 cup Zucchini Squeeze out excess moisture to prevent sogginess.
  • 1 cup Crushed Pineapple Drain thoroughly to prevent a soggy texture.
  • 1/2 cup Walnuts Optional; can substitute with seeds for a nut-free version.
  • 1/2 cup Pecans Optional; can substitute with seeds for a nut-free version.
For Serving
  • 1 package Cream Cheese Mix with honey and orange zest for a delightful spread.

Equipment

  • Loaf Pan
  • Mixing bowls
  • Whisk

Method
 

Step 1: Prepare the Oven and Pan
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with cooking oil or line it with parchment paper.
Step 2: Mix Dry Ingredients
  1. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until well combined.
Step 3: Mix Wet Ingredients
  1. In another bowl, combine the granulated sugar, brown sugar, and melted butter; stir. Add eggs, squeezed zucchini, crushed pineapple, and vanilla extract.
Step 4: Combine Mixtures
  1. Gradually add dry ingredients to wet mixture, folding gently. Add optional nuts at this stage.
Step 5: Bake
  1. Pour batter into prepared loaf pan and bake for 55-65 minutes, checking doneness with a toothpick.
Step 6: Cool
  1. Remove from oven and let rest in pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 3mgCalcium: 2mgIron: 6mg

Notes

Drain crushed pineapple thoroughly and squeeze excess moisture from zucchini. Store tightly wrapped for up to 5 days in the fridge, or freeze for 3 months.

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