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Zucchini Pineapple Bread

4

0 min

Zucchini Pineapple Bread

Zucchini Pineapple Bread Photo 1

Time

0 min

Serving

24 persons

Calories

207

Rating

4.00★ (268)

Cuisine

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

Ingredients

  • all-purpose flour: 3 cups
  • ½ teaspoons baking powder: 1 piece
  • ½ teaspoons baking soda: 1 piece
  • salt: 1 tsp
  • ½ cups white sugar: 1 piece
  • vegetable oil: 1 cup
  • eggs: 4 piece
  • vanilla extract: 2 tsp
  • ½ teaspoons ground cinnamon: 1 piece
  • ground nutmeg: 0.75 tsp
  • finely grated zucchini, excess moisture squeezed out: 2 cups
  • pineapple: 1 can (8 ounce can, drained, crushed)

Metric Conversion

Stages of cooking

Zucchini Pineapple Bread Photo 21
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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
    Zucchini Pineapple Bread Photo 2
  2. Whisk flour, baking powder, baking soda, and salt together in a bowl.
    Zucchini Pineapple Bread Photo 3
  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.
    Zucchini Pineapple Bread Photo 4
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on wire racks.
    Zucchini Pineapple Bread Photo 5

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