Zucchini pineapple bread recipe

Zucchini Pineapple Bread recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This zucchini pineapple bread recipe is a delightful twist on traditional zucchini bread, adding a burst of tropical flavor with the addition of pineapple. The combination of moist zucchini and sweet pineapple creates a perfectly balanced loaf that is both delicious and nutritious. With just a handful of simple ingredients, this recipe is easy to make and perfect for using up any excess zucchini from your garden. Enjoy a slice of this flavorful bread for breakfast, as a snack, or even as a dessert.

Keywords: zucchini bread, pineapple, tropical flavor, moist, easy recipe.

Zucchini pineapple bread recipe details

Zucchini pineapple bread recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

500 g	zucchini, grated
5 medium	egg, beaten
500 g	sugar
1 tbsp	vanilla extract
450 g	flour
1 tsp	cinnamon
1 tsp	nutmeg
1 tbsp	baking soda
½ tsp	baking powder
350 ml	vegetable oil
150 g	pineapple, crushed and drained

Instructions

Preheat oven to 180°C.

In a bowl mix together the eggs and oil. Blend in sugar and vanilla. Mix thoroughly. Add remaining ingredients. Mix well.

Pour into 1 to 3 loaf pans, depending on size.

Bake for about 1 hour or until toothpick inserted in centre comes out clean.

Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a