Ingredients
Scale
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the grated zucchini and crushed pineapple.
- In another bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract.
- Combine the wet ingredients with the zucchini and pineapple mixture, then gradually add the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- For extra flavor, consider adding nuts or chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10 grams
- Sodium: 150 mg
- Fat: 8 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 30 mg
Keywords: Pineapple Zucchini Bread, quick bread, easy baking, moist bread