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Zucchini Pineapple Bread
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Moist zucchini pineapple bread, a classic zucchini bread with warm spices and a tropical twist.
Ingredients:
  • 3 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1.5 cups white sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1.5 teaspoons ground cinnamon
  • 0.75 teaspoon ground nutmeg
  • 2 cups finely grated zucchini, excess moisture squeezed out
  • 1 (8 ounce) can crushed pineapple, drained
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare two 9x5-inch loaf pans by greasing and flouring them.
  • Combine flour, baking powder, baking soda, and salt in a bowl and whisk together.
  • Combine sugar, oil, eggs, vanilla, cinnamon, and nutmeg in a large bowl. Add zucchini and drained pineapple, then mix in dry ingredients. Transfer batter into prepared pans.
  • Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean. Let it cool on wire racks.

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