Description
Pineapple Zucchini Bread Loaf is a delightful blend of sweet pineapple and fresh zucchini, creating a moist and flavorful loaf that’s perfect for breakfast or as a midday snack. Infused with warm spices and an inviting aroma, this easy-to-make treat will transport you to sunny afternoons spent baking with loved ones. It’s visually appealing and sure to impress at any gathering or provide comfort during quiet moments at home.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup canned crushed pineapple (drained)
- 1 cup shredded zucchini
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs and mix in the vegetable oil. Stir in the crushed pineapple and shredded zucchini.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Pour the batter into a greased loaf pan and smooth the top.
- Bake for 50–60 minutes or until golden brown; check doneness with a toothpick.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg