Why You’ll Love This Zucchini Pineapple Bread Recipe
If you’re looking for a deliciously unique treat, this Zucchini Pineapple Bread recipe is a must-try! I love how it combines the subtle earthiness of zucchini with the sweet, tropical flavor of pineapple.
The spices like cinnamon and nutmeg create a warm aroma that fills my kitchen, making it hard to resist. Plus, it’s wonderfully moist and perfect for breakfast or a snack.
I enjoy adding chopped walnuts for a satisfying crunch. Each slice is a delightful adventure, and I can’t wait for you to experience this scrumptious bread.
Trust me, once you try it, you’ll be hooked!
Ingredients of Zucchini Pineapple Bread
When it comes to baking, having the right ingredients is everything, and the Zucchini Pineapple Bread recipe is no exception. This delightful treat requires a mix of fresh and pantry staples that come together to create a mouthwatering loaf. You’ll be amazed at how a simple combination of veggies and fruits can lead to such a delicious outcome.
Are you ready to gather your ingredients? Let’s explore what you’ll need to whip up this scrumptious bread.
Ingredients for Zucchini Pineapple Bread:
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 (8-ounce) can of crushed pineapple, drained
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1-2 teaspoons orange zest
- 1 cup walnuts, finely chopped
Now, you might be wondering about a few things regarding these ingredients. First off, don’t stress if you don’t have walnuts on hand; you can easily swap them out for another nut or even omit them altogether if you’re not a fan.
And while fresh zucchini is great, frozen shredded zucchini works too—just make sure to thaw and drain it well before adding it to the mixture. Also, if you want to kick the flavor up a notch, consider using fresh pineapple instead of canned, although that’ll require a bit more prep work.
What’s important is that you enjoy the process, and remember, baking should be fun, not a chore! So gather these ingredients, and let’s get ready to bake something amazing together.
How to Make Zucchini Pineapple Bread
Making Zucchini Pineapple Bread is a delightful journey, and I promise it’s easier than you might think. Let’s start with those 3 eggs. Grab a large bowl and crack them in—what’s an egg without a little shell drama, right?
After that, it’s time to add in 1 cup of oil, 2 cups of sugar, and 2 teaspoons of vanilla extract. Now, channel your inner whisking champion and beat those ingredients together until they’re thick and foamy. It’s like magic watching the colors blend together!
Next, gently fold in 2 cups of shredded zucchini and that can of crushed pineapple (don’t forget to drain it first, or you’ll be swimming in a soggy mess).
Now, let’s get dry—no, not in a boring way! In another bowl, mix together 3 cups of all-purpose flour, 2 teaspoons of baking soda, 1 teaspoon of salt, 1/2 teaspoon of baking powder, 2 teaspoons of ground cinnamon, 1 teaspoon of ground nutmeg, 1/2 teaspoon of ground cloves, and 1 to 2 teaspoons of orange zest.
Why orange zest? Because it adds a zesty zing that’ll make you want to dance in the kitchen. Gently stir this dry mix into your wet zucchini-pineapple concoction until just blended—overmixing is a no-no here; we want to keep that tenderness.
Once everything is mixed, it’s time to fold in 1 cup of finely chopped walnuts if you’re using them. Grab your greased loaf pans and pour the batter in, filling them about two-thirds full.
Pop those beauties into a preheated oven at 350 degrees and let them bake for about 50 minutes. Now, here’s the tricky part: check them with a toothpick. If it comes out clean, congratulations, you’re a baking superstar. If not, just give them another 5 minutes and check again.
Once done, let them cool for about 10 minutes before transferring them to a wire rack. And there you have it—your very own Zucchini Pineapple Bread, warm and ready to enjoy. Just try not to eat it all in one sitting (but no promises, right?).
Zucchini Pineapple Bread Substitutions & Variations
After whipping up that delicious Zucchini Pineapple Bread, you might be wondering how to customize it to suit your taste or what you have on hand.
You can easily swap the walnuts for pecans or leave them out altogether for a nut-free option. If you’re not a fan of orange zest, try lemon zest instead for a bright twist.
You can also substitute half the oil with applesauce for a healthier version. Want a tropical flair? Add shredded coconut!
For a sweeter touch, toss in chocolate chips or dried cranberries. The possibilities are endless, so get creative!
Additional Tips & Notes
To guarantee your Zucchini Pineapple Bread turns out perfectly, I recommend using fresh zucchini for the best flavor and moisture.
Make sure to drain the crushed pineapple well; excess liquid can affect the texture. If you’re a fan of spices, feel free to adjust the cinnamon and nutmeg to suit your taste.
I also love adding a handful of raisins for extra sweetness.
When baking, keep an eye on the time; every oven is different. Ultimately, letting the bread cool in the pan for ten minutes helps it stay intact when transferring.
Enjoy every delicious slice!