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Zucchini Pineapple Loaf
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Enhance zucchini bread with crunchy hazelnuts or pecans and sweet pineapple.
Ingredients:
  • 0.5 cup vegetable oil
  • 1 cup grated zucchini
  • 0.5 cup crushed pineapple, drained
  • 0.75 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup chopped walnuts
Instructions:
  • Preheat the oven to a toasty 350°F (175°C) and generously grease a 9x5x3 inch loaf pan.
  • In a large bowl, whisk together eggs, oil, and sugar until light and fluffy. Gently fold in zucchini, pineapple, and vanilla extract.
  • In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and nuts. Add the mixture to the batter all at once and stir until combined. Transfer the batter into a greased loaf pan.
  • Bake the bread at 350 degrees F (175 degrees C) for 1 hour until fully cooked. Allow it to cool for 10 minutes, then transfer the loaf onto a cooling rack. Once cooled, wrap the bread, slice thinly, and spread with butter.

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