Pineapple Zucchini Bread
Description: Dive into the delightful fusion of tropical flavors and wholesome goodness with this Pineapple Zucchini Bread recipe. Perfect for sharing with loved ones or savoring during quiet moments, this recipe embodies warmth and comfort in every bite.
Recipe Category: Quick Breads 🍞
Keywords: Breads, Pineapple, Tropical Fruits, Fruit, Vegetable, Kid Friendly, Winter, Weeknight, For Large Groups, Oven, < 4 Hours ⏰
Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5 stars) based on 65 reviews.
Nutritional Information (per serving):
- Calories: 325.9
- Fat Content: 15.4g
- Saturated Fat Content: 2.2g
- Cholesterol Content: 27.9mg
- Sodium Content: 247.3mg
- Carbohydrate Content: 44.3g
- Fiber Content: 1.7g
- Sugar Content: 26.7g
- Protein Content: 4.5g
Ingredients:
- 3 eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 2 cups crushed pineapple (drained)
- 8 cups all-purpose flour
- 3 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 2 cups raisins
- 1 cup chopped nuts (optional)
Recipe Yield: 2 loaves 🍞🍞
Instructions:
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Preparation: Preheat your oven to 350°F (175°C). Grease two loaf pans generously to prevent sticking.
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Beat Eggs: In a large mixing bowl, beat the eggs together with oil, sugar, and vanilla extract until the mixture becomes light and fluffy.
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Incorporate Zucchini and Pineapple: Stir in the grated zucchini and crushed pineapple until well combined.
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Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, salt, baking powder, and ground cinnamon.
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Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
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Add Nuts and Raisins: Gently fold in the raisins and chopped nuts, if desired, until evenly distributed throughout the batter.
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Fill Loaf Pans: Divide the batter evenly between the prepared loaf pans, spreading it out evenly.
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Bake: Place the pans in the preheated oven and bake for approximately 1 hour, or until the loaves are firm to the touch and a toothpick inserted into the center comes out clean.
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Cool: Allow the bread to cool in the pans for about 10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.
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Serve or Freeze: Once cooled, slice and serve your Pineapple Zucchini Bread, or store it in an airtight container. This bread also freezes beautifully, making it a convenient treat to have on hand for later enjoyment.
Enjoy the delightful blend of flavors and textures in every slice of this Pineapple Zucchini Bread, whether enjoyed fresh out of the oven or after being thawed from the freezer. Perfect for breakfast, snack time, or dessert, this recipe is sure to become a beloved favorite in your household. 🍍🥒🍞
