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zucchini-pineapple-bread-recipe

Zucchini Pineapple Bread

This Zucchini Pineapple Bread is moist, sweet, and perfect for breakfast or a snack.
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Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini about 1 medium zucchini
  • 1 cup crushed pineapple drained

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the oil, sugar, eggs, and vanilla until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated zucchini and crushed pineapple.
  6. Pour the batter into the prepared loaf pan and spread it out evenly.
  7. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1.5mg

Keywords

Bread, Pineapple, Zucchini
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