Zucchini Bread with Pineapple

Delight your taste buds with this moist and flavorful Zucchini Bread with Pineapple, a unique twist on traditional zucchini bread that combines wholesome shredded zucchini with the tropical sweetness of crushed pineapple. Perfectly spiced with cinnamon and just a hint of vanilla, this easy recipe comes together in under 15 minutes of prep time, making it a quick yet impressive treat for breakfast, snacks, or even dessert. Optional chopped walnuts or pecans add a delightful crunch, while the bread's tender crumb stays irresistibly moist thanks to the natural juices of the zucchini and pineapple. Whether enjoyed fresh from the oven or saved for later, this recipe is a crowd-pleaser that showcases the perfect harmony of savory and sweet flavors. Bake up two gorgeous golden loaves, and savor this simple yet irresistible homemade classic!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 10

Ingredients

• 2.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 2 teaspoons ground cinnamon
• 1.5 teaspoons baking soda
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 3 large eggs
• 0.75 cups vegetable oil
• 2 teaspoons vanilla extract
• 2 cups zucchini, shredded
• 1 cup canned crushed pineapple, drained
• 0.75 cups walnuts or pecans, chopped (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 8x4-inch loaf pans or line them with parchment paper.

Step 2

In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, baking powder, and salt until evenly combined.

Step 3

In a separate medium-sized bowl, beat the eggs lightly. Add the vegetable oil and vanilla extract, whisking until smooth.

Step 4

Stir the shredded zucchini and drained crushed pineapple into the wet mixture, ensuring they are evenly distributed.

Step 5

Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula just until combined. Avoid overmixing.

Step 6

If using, fold in the chopped walnuts or pecans to add a crunchy texture.

Step 7

Divide the batter evenly between the prepared loaf pans and smooth the tops with the back of a spoon.

Step 8

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

Step 9

Remove the pans from the oven and allow the bread to cool in the pans for 10 minutes. Then transfer the loaves to a wire rack to cool completely.

Step 10

Slice, serve, and enjoy your Zucchini Bread with Pineapple! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Nutrition Facts

Serving size	1773.8 grams (1773.8g)

Amount per serving	% Daily Value*
Calories	4638

Total Fat 235.90g	302%
Saturated Fat 32.50g	163%
Polyunsaturated Fat 100.80g
Cholesterol 558mg	186%
Sodium 3546mg	154%
Total Carbohydrate 595.90g	217%
Dietary Fiber 24.50g	88%
Total Sugars 345.00g
Protein 72.10g	144%

Vitamin D 123IU	615%
Calcium 352mg	27%
Iron 22mg	120%
Potassium 2484mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 6.0%

Carbs: 49.7%