Description
This zucchini pineapple bread is moist, lightly sweet, and easy to make. It is a reliable quick bread recipe perfect for spring baking.
Ingredients
- 1 cup grated zucchini lightly packed
- 3/4 cup crushed pineapple well drained
- 2 large eggs at room temperature
- 1/2 cup neutral oil
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla powder
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
Instructions
- Heat oven to 350°F and grease a 9 by 5 inch loaf pan. Line with parchment paper if you want.
- Whisk eggs, oil, brown sugar, granulated sugar, and vanilla powder in a large bowl until smooth.
- Stir in grated zucchini and crushed pineapple until everything combines.
- Whisk all purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
- Add dry ingredients to the wet mixture. Stir gently until no dry flour shows.
- Pour batter into the prepared pan. Smooth the top evenly.
- Bake for 50 to 60 minutes. Check doneness with a toothpick; it should have a few moist crumbs.
- Cool in the pan for 15 minutes. Remove the loaf and cool completely on a rack before you slice it.
Notes
- Drain the pineapple very well to prevent excess moisture in the loaf.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American