Go Back
–+ servings

Pineapple Zucchini Bread

This moist pineapple zucchini bread pairs warm cinnamon-nutmeg crumb with crushed pineapple for a brunch favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1
Course: Baking
Cuisine: American
Calories: 204
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups all-purpose flour spooned and leveled
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon fine salt
  • 1.5 cups granulated sugar
  • 1 cup vegetable oil or another neutral oil
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1.5 teaspoons ground cinnamon
  • 0.75 teaspoon ground nutmeg
  • 2 cups finely grated zucchini excess moisture squeezed out
  • 1 8-ounce can crushed pineapple drained well

Method
 

  1. Heat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans, tapping out any excess flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the granulated sugar, oil, eggs, vanilla, cinnamon, and nutmeg until smooth. Stir in the squeezed zucchini and drained pineapple. Add the flour mixture and fold until just combined, with no dry streaks remaining. Divide the batter evenly between the prepared loaf pans.
  4. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Nutrition

Calories: 204kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 31mgSodium: 209mgFiber: 1gSugar: 13g

Notes

Squeeze the grated zucchini well in a clean kitchen towel to remove excess liquid; too much moisture makes the middle sink.
If your crushed pineapple is very juicy, drain it thoroughly and pat it dry before adding.
Swap up to 1 cup of the all-purpose flour with whole wheat pastry flour for a slightly heartier loaf.
These loaves keep at room temperature in an airtight container for up to 4 days.
To freeze, wrap the cooled loaves tightly in plastic wrap and then foil for up to 3 months.
For a pretty finish, dust the cooled loaves with powdered sugar or spread with a simple cream cheese glaze.
Bake on the center rack and rotate the pans halfway through if your oven browns unevenly.

Tried this recipe?

Let us know how it was!