Zucchini Pineapple Bread I Recipe

If you're looking for a deliciously moist, flavorful bread recipe that's both unique and simple to make, this zucchini pineapple bread I is the perfect choice! With grated zucchini and sweet pineapple, this bread combines fresh, healthy ingredients with a touch of indulgence, making it a favorite for family gatherings, breakfast, or even as a gift.

Why You’ll Love This Recipe

This zucchini pineapple bread I is a classic recipe with a tropical twist, blending zucchini's subtle earthiness with pineapple's sweetness. The recipe is straightforward and beginner-friendly, with easy steps that even first-time bakers can follow. Plus, the use of fresh zucchini keeps the bread moist while adding a nutritional boost!

Recipe Overview

Name of the Recipe

Zucchini Pineapple Bread I

Description

A moist and flavorful bread that combines shredded zucchini with sweet pineapple for a delightful and unique taste.

Ingredients

• 1 cup granulated sugar
• 1 cup brown sugar
• 3 large eggs
• 1 cup vegetable oil (can substitute with melted coconut oil)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups grated zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained

Step-by-Step Instructions

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. Mix the wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vegetable oil until smooth and well-combined.
3. Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
4. Fold in zucchini and pineapple: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the grated zucchini and crushed pineapple, being careful not to overmix.
5. Bake: Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and enjoy!

Cooking Times

• Preparation Time: 15 minutes
• Cooking Time: 55-60 minutes
• Total Time: Approximately 1 hour and 15 minutes

Serving Suggestions

This zucchini pineapple bread I makes about 8-10 slices. Enjoy it on its own, or with a spread of butter or cream cheese. It pairs beautifully with a hot cup of coffee or tea, making it a wonderful addition to any brunch or afternoon snack.

Nutritional Information

Each slice (based on 10 servings) has approximately:

• Calories: 280
• Fat: 10g
• Carbohydrates: 42g
• Protein: 4g

Storage and Reheating

Storage Tips

This bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week.

Reheating Instructions

To enjoy warm, reheat individual slices in the microwave for about 10-15 seconds. Avoid overheating to maintain moisture.

Frequently Asked Questions (FAQs)

Can I use frozen zucchini?

Yes! Just be sure to thaw and drain the zucchini well before adding it to the batter to prevent excess moisture.

What other mix-ins can I add?

Consider adding chopped nuts, like walnuts or pecans, or even chocolate chips for extra texture and flavor.

Conclusion

If you’re craving a homemade treat that's easy to make and loaded with flavor, this zucchini pineapple bread I recipe is a must-try. It’s perfect for any occasion and is bound to be a hit with friends and family. We’d love to hear how it turned out, so leave a comment below and let us know if you added any creative twists!