Description
This recipe for Pineapple Zucchini Bread is a moist and flavorful quick bread that combines the natural sweetness of pineapple with the subtle earthiness of zucchini It offers a perfect balance of tastes and textures making it a great treat for breakfast or as a snack The bread is tender and slightly dense with a delightful aroma that fills the kitchen during baking It is a wholesome option that provides a delicious way to enjoy seasonal produce while satisfying your craving for something sweet and comforting
Ingredients
3 eggs
1 cup of oil
2 cups of sugar
2 teaspoons of vanilla
2 cups of shredded zucchini (squeezed dry)
8 ounces of drained crushed pineapple
3 cups of flour
1 teaspoon of baking soda
1 teaspoon of salt
½ teaspoon of baking powder
2 teaspoons of cinnamon
1 cup of raisins
1 cup of chopped nuts
Instructions
Preheat the oven to 350°F
In a large bowl beat together 3 eggs 1 cup of oil 2 cups of sugar and 2 teaspoons of vanilla until the mixture is light and fluffy
Stir in 2 cups of shredded zucchini (squeezed dry) and 8 ounces of drained crushed pineapple
In a separate bowl whisk together 3 cups of flour 1 teaspoon of baking soda 1 teaspoon of salt ½ teaspoon of baking powder and 2 teaspoons of cinnamon
Gradually add the dry ingredients to the wet ingredients stirring gently to combine
Fold in 1 cup of raisins and 1 cup of chopped nuts
Pour the batter evenly into two well greased loaf pans
Bake for 1 hour or until a toothpick inserted in the center comes out clean and the loaves feel firm
Allow the loaves to cool in the pans for 10 minutes before removing
This bread freezes well for future use
Notes
Pineapple Zucchini Bread
Make sure to drain pineapple well to avoid sogginess
Do not overmix batter to keep bread tender
Use fresh zucchini for best texture
Allow bread to cool completely before slicing for cleaner cuts
Avoid adding too much sugar to balance flavors
- Prep Time: 20
- Cook Time: 60