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Zucchini Bread with Pineapple: A Moist, Tasty Delight!

Zucchini Bread with Pineapple
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A deliciously moist zucchini bread infused with sweet pineapple, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup crushed pineapple, drained
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the grated zucchini, crushed pineapple, sugar, oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. If using, fold in the chopped walnuts.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Store in an airtight container for up to 5 days.
  • This bread can be frozen for up to 3 months.
  • For added flavor, consider adding coconut or raisins.

Nutrition

Find it online: https://tastyrcp.com/zucchini-bread-with-pineapple-recipe/