Description
A moist, flavorful quick bread combining grated zucchini, crushed pineapple, and warm spices. Perfect for breakfast or snacks with a balance of tropical sweetness and earthy vegetables.
Ingredients
Grated zucchini 1 cup
Crushed pineapple 1 cup (drained)
Granulated sugar 1 cup
Vegetable oil 1/2 cup
Eggs 3 large
Vanilla extract 1 teaspoon
All-purpose flour 2 cups
Baking powder 1 teaspoon
Baking soda 1 teaspoon
Cinnamon 1 teaspoon
Salt 1/2 teaspoon
Instructions
Preheat oven to 350°F. Grease a 9×5-inch loaf pan or 12-cup muffin tin with vegetable oil.
Grate zucchini using a box grater or food processor. Pat dry with paper towels.
In a large bowl, combine crushed pineapple, sugar, vegetable oil, eggs, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
Pour batter into prepared pan. Bake loaf for 50-60 minutes or muffins for 15-18 minutes until a toothpick comes out clean.
Let cool before slicing or serving.
Notes
Pat zucchini dry to avoid excess moisture.
Use low-sodium crushed pineapple for better balance.
Room-temperature eggs integrate more smoothly into the batter.
Bake until the bread’s center is just moist—overbaking may dry it out.
Stores in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 55
- Category: Bread recipes
- Method: Baking
- Cuisine: Contemporary American