Best Zucchini Pineapple Bread Recipe
A moist American quick bread made with shredded zucchini, pineapple and warm spices, baked in loaf pans.
Nutrition
Ingredients
| 3 cup | 720 ml | All purpose flour |
| 1 tsp | 5 ml | Cinnamon |
| 3/4 cup | 180 ml | Brown sugar |
| 2 tsp | 10 ml | Baking soda |
| 1/2 tsp | 2.5 ml | Baking powder |
| 1/2 cup | 120 ml | Sugar |
| 3 | Eggs | |
| 2 cup | 480 ml | Zucchini, shredded finely |
| 1/4 cup | 60 ml | Oil |
| 8 oz | 225 g | Pineapple tidbits or crushed, drained without juice |
| 1 tsp | 5 ml | Vanilla |
| 1 tsp | 5 ml | Allspice |
| 1/2 cup | 120 ml | Applesauce |
| 1/2 tsp | 2.5 ml | Almond extract (optional, we like it) |
Instructions
Prep Time: 15 minutes. Cook Time: 50 minutes. Total Time: 55 minutes. Servings: 16. Calories: 342 kcal. Author: The Typical Mom.
• Add all wet ingredients: eggs, sugars, spices and oil in 1 bowl and mix on low or by hand. • Add all dry ingredients in a different bowl, stir, then combine slowly together together in with the wet. Put a few paper towels under a shredder and shred zucchini, then fold up paper towels and gently press down to remove excess water. Gently fold into batter with pineapple tidbits. • Spray 2 loaf pans well with non stick spray. Pour mixture in (half full) and cook at 350 degrees for 50 min or until golden brown on top. (ovens vary so check at 45 minutes and cook longer if needed). Do not overbake, toothpick inserted should come out mostly clean with some crumbs. • Muffins take approx. 18 min. or until tops are lightly browned and bounce back when touched lightly in center. Allow to sit in loaf pans on cooling rack when taken out to finish cooking and cooled before slicing. Do NOT overcook.