Zucchini Pineapple Quick Bread
Looking to use up that abundance of summer zucchini? Look no further than this delightful Zucchini Pineapple Quick Bread. Combining the subtle sweetness of zucchini with the tropical tang of pineapple, this bread is a moist and flavorful treat perfect for breakfast, brunch, or a sweet afternoon snack.
This recipe is incredibly easy to follow, making it an ideal choice for both novice and experienced bakers. The combination of zucchini and pineapple adds a surprising depth of flavor, while the warm spices of cinnamon and nutmeg create a comforting aroma that will fill your home. For added texture and crunch, consider including chopped walnuts or raisins.
Whether you’re enjoying a slice toasted with butter or as a base for your favorite sandwich, this Zucchini Pineapple Quick Bread is sure to become a family favorite. So, next time you have an abundance of zucchini, don’t hesitate to give this recipe a try. Your taste buds will thank you!
Like our plates and bowls? Get a set here… Super cheap and so fancy looking!
Questions I often get asked about this recipe:
Can I use fresh pineapple instead of canned?
While you can use fresh pineapple, it will require additional preparation. You’ll need to peel, core, and chop the pineapple before blending or grating it. Canned pineapple is more convenient and often results in a moister bread.
Can I freeze this quick bread?
Yes, Zucchini Pineapple Quick Bread freezes well. Wrap the cooled bread tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before slicing and toasting.
Can I make this recipe gluten-free?
To make this recipe gluten-free, you’ll need to substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend specifically formulated for baking. You may also need to adjust the liquid amounts slightly, as gluten-free flours absorb moisture differently.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar in this recipe. However, keep in mind that sugar helps to create a moist and tender bread. If you significantly reduce the sugar, you may need to adjust the other ingredients to achieve the desired texture.
What other fruits can I add to this recipe?
You can experiment with different fruits to add to this quick bread. Some good options include apples, cranberries, blueberries, or raspberries. The flavor combinations are endless!
What you need to make Zucchini Pineapple Quick Bread:
3/4 teaspoon nutmeg
2-3 cups coarsely grated zucchini
1 can (8 ounces) crushed pineapple, drained
How to make it:
Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine wet ingredients: In a large bowl, beat eggs on medium speed for 1 minute. Add sugar and beat for another minute. Stir in olive oil and vanilla until combined.
Add zucchini and pineapple: Gently fold grated zucchini and drained pineapple into the wet ingredients.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Optional add-ins: Stir in walnuts and raisins if desired.
Bake: Pour batter evenly into prepared loaf pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let loaves cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Tips:
For a sweeter bread, increase the sugar by 1/4 cup.
You can substitute olive oil with vegetable oil or canola oil.
Experiment with different add-ins like chocolate chips, coconut flakes, or dried cranberries.
Latest Reviews:
This Zucchini Pineapple Quick Bread is amazing!
The flavors blend perfectly and the texture is moist and tender. It’s a fantastic way to sneak in some veggies. Definitely a keeper! Sarah G.
I’ve made this recipe several times now and it’s always a hit.
The pineapple adds such a bright flavor. This quick bread is perfect for breakfast or a sweet snack. Highly recommend! Betty R.
This recipe is a game-changer!
The zucchini and pineapple combination is unexpected but delicious. It’s so easy to make and perfect for using up garden produce. Can’t wait to try it with different fruits! Bernie T.
Printable Recipe:
Zucchini Pineapple Quick Bread
Zucchini Pineapple Quick Bread
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3 large eggs
- 1 3/4 cups sugar
- 1 cup olive oil
- 2 teaspoons vanilla extract
- 2-3 cups coarsely grated zucchini
- 1 can (8 ounces) crushed pineapple, drained
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, beat eggs on medium speed for 1 minute. Add sugar and beat for another minute. Stir in olive oil and vanilla until combined.
- Add zucchini and pineapple: Gently fold grated zucchini and drained pineapple into the wet ingredients.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Optional add-ins: Stir in walnuts and raisins if desired.
- Bake: Pour batter evenly into prepared loaf pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let loaves cool in pans for 10 minutes before transferring to a wire rack to cool completely.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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