Pineapple Zucchini Bread
My favorite part of Pineapple Zucchini Bread is the soft and chewy end piece. I also like to toast it in the toaster and spread cream cheese on it for breakfast or an afternoon snack. No mixer needed on this quick bread-just a spoon and bowl.
Servings: 20 servings
Calories: 200kcal
Cost: 8
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 2 cups shredded zucchini about 2 small to medium zucchini
- 1 8-oz can crushed pineapple, drained (about 3/4 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.
Nutrition
Calories: 200kcal