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Pineapple Zucchini Bread

Pineapple Zucchini Bread: Moist, Healthy Bliss Awaits

Pineapple Zucchini Bread is a delicious, moist quick bread that combines tropical flavors and healthy ingredients into a delightful treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup granulated sugar Use 25% less sugar or replace with honey/maple syrup for a healthier option.
  • ½ cup brown sugar
  • ½ cup butter (melted) Use coconut oil for a dairy-free option.
  • 2 large eggs Replace with applesauce or mashed banana for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 cup zucchini (shredded)
  • 1 cup crushed pineapple (drained) Drain thoroughly to avoid sogginess.
Optional Add-ins
  • ½ cup chopped walnuts or pecans Omit or replace with seeds for a nut-free version.

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.
  2. Whisk together the dry ingredients: 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg.
  3. In a separate bowl, mix together 1 cup of granulated sugar, ½ cup of brown sugar, and ½ cup of melted butter until smooth. Beat in 2 large eggs, followed by 1 cup of shredded zucchini, 1 cup of crushed pineapple, and 1 teaspoon of vanilla extract. Whisk until combined.
  4. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Fold in chopped walnuts or pecans if desired.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 55–65 minutes, checking with a toothpick for doneness until it comes out clean.
  7. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Pat the crushed pineapple with paper towels to remove excess liquid. Grate the zucchini and squeeze it to remove moisture. Wrap the bread tightly to keep it fresh for up to 5 days in the fridge or freeze for up to 3 months.

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