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–+ servings
Pineapple Zucchini Bread

Delicious Pineapple Zucchini Bread That Everyone Will Love

A delightful Pineapple Zucchini Bread packed with moisture and sweetness, perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cup Grated Zucchini Well-drained to avoid excess water
  • 1 cup Crushed Pineapple Drained canned or fresh for vibrant flavor
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 cup Sugar Consider reducing for less sweetness
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground Cinnamon Optional spices like nutmeg can be added
  • 1/2 cup Applesauce Unsweetened is best for the recipe

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your loaf pan.
  2. In a mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
  3. In another bowl, mix the grated zucchini, crushed pineapple, and applesauce until combined.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 45-50 minutes, checking for doneness with a toothpick.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

Ensure well-drained zucchini for the best texture. Customize with nuts or chocolate chips as desired.

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