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Pineapple Zucchini Bread

Pineapple Zucchini Bread Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 8 oz canned crushed pineapple, drained well
  • 1 cup finely shredded zucchini
  • ½ cup chopped pecans or walnuts (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  2. In a large bowl, whisk sugar, oil, eggs, and vanilla until smooth, about 1 minute.
  3. Stir in the drained pineapple and shredded zucchini, then fold in the dry ingredients just until no streaks remain, about 20 strokes.
  4. Pour batter into the pan, smooth the top, and bake 55 to 65 minutes until a toothpick comes out clean.
  5. Cool in the pan 10 minutes, then turn out onto a rack. Slice once completely cool.

Notes

This loaf tastes even better the next day. Wrap it tightly and let it rest overnight for the flavors to meld. If your zucchini is extra watery, give it a gentle squeeze in a towel before measuring.