zucchini bread with crushed pineapple recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best zucchini bread with crushed pineapple recipe

I’m so excited to share this zucchini bread with crushed pineapple recipe with you all. This recipe has been a staple in our household for years, and it’s always a hit with my family and friends. The combination of the moist zucchini bread and the sweetness of the crushed pineapple is just perfect.

I love that this recipe is not only delicious but also packed with nutrients from the zucchini and pineapple. Plus, it’s a great way to get my kids to eat more veggies without them even realizing it! My kids are always asking for seconds, and I’m happy to oblige because it’s such a healthy and tasty treat.

We often make this bread for special occasions like holidays or family gatherings, but it’s also a regular part of our weekly baking routine. Whether you’re looking for a quick breakfast on-the-go or a sweet treat to satisfy your cravings, this zucchini bread with crushed pineapple is the perfect choice. And the best part?

It’s incredibly easy to make and requires minimal ingredients. Just toss all the ingredients into a bowl, mix, pour into a loaf pan, and bake! I’ve made this recipe countless times over the years, and I still get excited every time I take it out of the oven and see that golden-brown crust on top.

My family loves it when I serve it warm with a pat of butter or a dollop of whipped cream on top – it’s like a little slice of heaven right here on earth! But let me tell you, this bread is not just for special occasions; it’s perfect for everyday snacking or as a side dish for your favorite meals. And don’t even get me started on how great it freezes – just wrap it tightly in plastic wrap or aluminum foil and store in an airtight container in your fridge or freezer for up to three months.

So go ahead, give this zucchini bread with crushed pineapple recipe a try today and see why it’s become such an integral part of our family’s cooking routine.

Zucchini Bread with Crushed Pineapple

4.5 from 847 votes

This delightful zucchini bread recipe incorporates crushed pineapple for a moist and flavorful twist. Perfect for breakfast or a snack, it’s a great way to use up summer zucchini.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 10Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Wet Ingredients

1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 1/2 cups crushed pineapple (drained)
1 1/2 cups grated zucchini (squeezed dry)

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Optional

1/2 cup chopped walnuts
1/2 cup raisins

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×5-inch loaf pan.
3In a large mixing bowl, combine sugar, vegetable oil, eggs, and vanilla extract.
4Mix well until fully combined and the mixture is smooth and pale in color.
5Stir in the crushed pineapple and grated zucchini until evenly distributed throughout the batter.
6The batter will be thick and slightly lumpy.
7In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
8Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears.
9Be careful not to overmix.
10Fold in chopped walnuts and raisins if using.
11The batter will be very thick and sticky.
12Pour the batter into the prepared loaf pan and smooth the top with a spatula.
13Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
14The top should be golden brown and a slight spring back when pressed.
15Remove the bread from the oven and let it cool in the pan for 10 minutes.
16Then, transfer it to a wire rack to cool completely before slicing.
17This allows the bread to set and makes it easier to slice.

🔧Equipment

Mixing bowl
Loaf pan
Oven
Box grater
Spoon
Fork

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 25mg🧂Sodium: 200mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 3g

📝Notes

Tips: To make grating zucchini easier, cut it in half lengthwise before grating. For a fun twist, try adding shredded coconut or chocolate chips.

This zucchini bread with crushed pineapple is always a good idea – whether you’re looking for a quick breakfast on-the-go, a sweet treat to satisfy your cravings, or just something delicious to snack on while watching your favorite TV show. And let me tell you, my family loves when I serve it warm with a pat of butter or dollop of whipped cream on top – it’s like little slice of heaven right here on earth!

We’ve made this recipe countless times over the years, but we still get excited every time we take it out of the oven and see that golden-brown crust on top. It freezes beautifully too – just wrap tightly in plastic wrap or aluminum foil and store in an airtight container in your fridge or freezer for up to three months.

❓ Frequently Asked Questions About Zucchini Bread with Crushed Pineapple

Q: What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe as it will yield the best results in terms of texture and flavor.

Q: Can I substitute fresh pineapple chunks for crushed pineapple?

Yes, you can definitely use fresh pineapple chunks if you prefer, but keep in mind that they will release more juice during baking, which may affect the texture of the bread.

Q: How do I store leftover zucchini bread?

You can store leftover zucchini bread in an airtight container at room temperature for up to three days or wrap tightly in plastic wrap or aluminum foil and store in an airtight container in your fridge or freezer for up to three months.

Q: Can I make this recipe gluten-free?

You can substitute gluten-free flour blend 1:1 ratio for all-purpose flour to make this recipe gluten-free.

Q: What is the ideal temperature and time for baking zucchini bread?

Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Similar Posts