zucchini pineapple bread recipe

Written BySheba G Updated On
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The Best zucchini pineapple bread recipe

I’ve always been a fan of zucchini bread, but when I discovered a recipe that combines it with pineapple, I knew I had to try it. The addition of pineapple adds a sweetness and texture that takes this classic bread to a whole new level.

I’ve made this recipe countless times for my family, and it’s always a hit. My kids love helping me mix the batter, and they’re always excited to see the finished product.

This bread is perfect for any occasion, whether it’s a family gathering or just a quick breakfast on-the-go. One of the best things about this recipe is that it’s incredibly healthy.

With the use of zucchini and pineapple, you get a boost of vitamins and antioxidants that will leave you feeling good about what you’re putting in your body. Plus, the addition of whole wheat flour gives you an extra dose of fiber and nutrients.

I love that this recipe is so easy to make and requires minimal ingredients. It’s a great way to get your kids involved in cooking, and they can even help with the mixing and measuring.

Zucchini Pineapple Bread

4.9 from 877 votes

A moist and delicious quick bread featuring the sweetness of pineapple and the subtle crunch of zucchini this zucchini pineapple bread is perfect for breakfast or a snack. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Bread

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups grated zucchini
1 cup crushed pineapple drained
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract

For the Topping

1/4 cup brown sugar
1/4 cup chopped walnuts
1/4 tsp ground cinnamon

👨‍🍳Directions

1Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
3Stir well to ensure all ingredients are evenly distributed.
4In a separate large bowl, mix together grated zucchini, crushed pineapple, vegetable oil, granulated sugar, eggs, and vanilla extract.
5Stir until the mixture is well combined and smooth.
6Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears.
7Be careful not to overmix.
8The batter should be thick and slightly lumpy.
9Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10In a small bowl, mix together brown sugar, chopped walnuts, and cinnamon for the topping.
11Sprinkle the topping evenly over the batter in the loaf pan.
12Place the loaf pan in the preheated oven and bake for 50-60 minutes.
13The bread is done when a toothpick inserted into the center comes out clean and the top is golden brown.
14Remove the bread from the oven and let it cool in the pan for 10 minutes.
15Then, transfer the bread to a wire rack to cool completely before slicing.

🔧Equipment

Mixing bowl
Loaf pan
Mixing spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 1g❤️Cholesterol: 25mg🧂Sodium: 250mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 3g

📝Notes

Tips: For added flavor, you can mix in 1/2 cup of chopped nuts or dried fruits. This bread can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Watch Video Of How Zucchini Pineapple Bread Works

Zucchini pineapple bread is always a good idea for any occasion. It’s a versatile recipe that can be enjoyed for breakfast, as a snack, or even as a light dessert. The bread is loaded with hidden nutrients from the zucchini and pineapple.

It’s packed with vitamins and minerals, and it’s a healthier alternative to traditional sweet breads. It’s also a great way to use up excess zucchini from your garden. This recipe is perfect for family gatherings.

It’s easy to make, and it’s always a crowd-pleaser. Everyone loves the unique combination of flavors, and it’s a great way to impress your guests without spending hours in the kitchen. Plus, it’s a fun recipe to make with kids, as they can help with grating the zucchini and mixing the batter.

It’s a great way to get them involved in the kitchen and teach them about cooking and baking.

❓ Frequently Asked Questions About Zucchini Pineapple Bread

Q: What type of flour should I use for this recipe?

The best type of flour to use for this recipe is whole wheat flour. It adds a nuttier flavor and extra nutrients compared to all-purpose flour.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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