Pineapple Zucchini Bread
This Pineapple Zucchini Bread is moist and full of flavor, plus easy to make in less than an hour from start to finish! It's the perfect breakfast, snack, or dessert any time of the day and is guaranteed to become a go-to family recipe.
Servings: 20 servings
Calories: 1slice
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large eggs
- 2 cups shredded zucchini about 2 small to medium zucchini
- 1 8-oz can crushed pineapple, drained (about ¾ cup)
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°
- In a large paper plate or medium bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg. I like to use a large, rimmed paper plate so I only have to wash one bowl.
- Whisk eggs or stir with a fork in a large bowl. No mixer needed for this recipe.
- Press zucchini between paper towels to pat dry, then add to the eggs in the bowl. Add pineapple, oil and vanilla and stir well.
- Add dry ingredients to the zucchini mixture and stir until dry ingredients are moistened. Spoon batter into two greased 9x5-inch loaf pans or three 8x4-inch loaf pans. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan on a wire rack. Remove bread from pan and let cool completely on a wire rack.
Notes
Storage:
Store any leftover zucchini bread in an airtight container at room temperature for up to 4 days.
This zucchini pineapple loaf also freeze beautifully. Wrap in plastic wrap and place in the freezer for up to 2 months. You can also slice the loaf before you freeze it and wrap individual slices of bread prior to freezing for quick on-the-go enjoyment!
To reheat the bread, you can toast it for a couple of minutes in the toaster or warm in the oven or microwave for a minute or so until warmed through.
Tips:
- Don't over-mix the batter. This will result in a dense and gummy loaf and we don't want that! Gently stir and once all of the ingredients are mostly combined, then bake.
- To know that the zucchini pineapple bread is done baking, simply insert a toothpick into the center of the loaf and if only moist crumbs appear (no wet batter), then it's ready to cool and serve!
- Drain the crushed pineapple well before stirring into the batter. This is so important or else your batter could have too much liquid and not bake to the correct consistency.
- Cool completely before slicing and serving. This helps the bread to set, making slicing super simple and clean.
