Zucchini Pineapple Bread
Try this healthy and easy-to-make Zucchini Pineapple Bread. It's perfect for breakfast or a snack.
Try this healthy and easy-to-make Zucchini Pineapple Bread. It's perfect for breakfast or a snack.
- 1 teaspoon salt
- 4 eggs
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 cups white sugar
- 1 1/2 teaspoons baking soda
- 1 cup vegetable oil
- 2 cups grated zucchini
- 3/4 teaspoon ground nutmeg
- 1 (8 ounce) can crushed pineapple drained
- Carbohydrate 21.7819396661451 g
- Cholesterol 31.5239583329191 mg
- Fat 18.741045652479 g
- Fiber 0.636315285245667 g
- Protein 2.64653766188267 g
- Saturated Fat 7.97508630937391 g
- Serving Size 1 1 Serving (81g)
- Sodium 308.047257720607 mg
- Sugar 21.1456243808994 g
- Trans Fat 0.961004623027943 g
- Calories 263 calories
Step-by-step
- Combine flour, baking powder, baking soda, and salt.
- In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
Quick breads containing high-moisture vegetables like zucchini freeze exceptionally well because the internal hydration prevents the crumb from drying out during storage. Wrap completely cooled loaves tightly in a layer of plastic wrap followed by heavy-duty aluminum foil to prevent freezer burn over a three-month storage window. Thawing should happen overnight in the refrigerator rather than on the counter to allow the trapped moisture to redistribute evenly through the dense crumb without making the exterior soggy. Slicing the loaf before freezing allows individual portions to be reheated directly in a toaster oven at 300 degrees Fahrenheit for approximately five minutes, restoring the crisp edges without overheating the center. Combining wet elements such as crushed pineapple and grated zucchini into the batter requires thorough drainage of the fruit first, ensuring the excess liquid does not interfere with the leavening action of the baking soda and baking powder. Monitoring the internal temperature with an instant-read thermometer helps confirm doneness at 200 degrees Fahrenheit, preventing the center from collapsing as the pans cool on wire racks.
