Get the Recipe:
Pineapple Zucchini Bread
Pineapple Zucchini Bread turns you summer zucchini into a flavorful bread that's sure to become a favorite!
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 cup (200 g) firmly packed light or dark brown sugar
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups coarsely shredded zucchini, about 2 medium zucchini, peeled or unpeeled
- 8 ounces (226 g) crushed pineapple, well-drained if using canned
- 3/4 cup (90 g) chopped pecans, or other nut
Recommended Products
Instructions
- Preheat oven to 350°F (175°C). Grease two 8 1/2" x 4 1/2" loaf pans. Alternatively, line the pans with parchment paper and grease the paper.
- Whisk together the flour, brown sugar, sugar, baking soda, cinnamon, salt, and baking powder. Make a well in the center.
- In a separate bowl, combine the butter, eggs, and vanilla. Pour into the well in the flour mixture. Mix until there are just a few streaks of dry ingredients visible.
- Stir in the zucchini, pineapple, and pecans. Mix just until combined.
- Divide the batter evenly between the prepared pans, and spread evenly.
- Bake 50 to 60 minutes, or until the top of the bread has browned and a pick inserted into the center comes out clean.
- Cool in the pans on a wire rack for 10 minutes. Then transfer the bread to a wire rack to cool completely.
Notes
- Store tightly wrapped or covered at room temperature up to 3 days, or wrap well and freeze up to 3 months.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
