Zucchini Bread With Pineapple

This delicious zucchini bread with pineapple is the perfect combination of sweet and savory flavors. Made with fresh zucchini and juicy crushed pineapple, this bread is moist and flavorful with a hint of tropical flair.

Course Bread

Cuisine American

Keyword pineapple zucchini bread, zucchini bread, zucchini quick bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 620kcal

Author Jennifer

Ingredients

2 cups granulated sugar
1 cups vegetable oil
3 eggs
2 teaspoons vanilla
2 cups grated zucchini about 2 medium sized zucchini's
½ cup applesauce
⅓ cup orange juice
1 can can crushed pineapple drained, 8 ounces
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoons baking powder
1 teaspoons salt
¾ teaspoons nutmeg
1 ½ teaspoons ground cinnamon

Instructions

Preheat oven to 350F degrees. Spray two 9x5 inch loaf pans with non-stick cooking spray. Set aside.
In a large bowl, mix together sugar, vegetable oil, eggs, and vanilla extract. Beat until well blended.
Add zucchini, applesauce, orange juice and crushed pineapple; stir well.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, nutmeg and cinnamon.
Add flour mixture to zucchini mixture and stir until combined.
Pour the batter into prepared loaf pans. Bake for 1 hour or until a toothpick inserted into center comes out clean.
Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire rack.

Notes

Store. I like to wrap my bread in plastic wrap and then aluminum foil and place it on the counter/pantry. It will stay fresh for up to 3 days. If your house is humid, I would just place it in the refrigerator so it doesn't get too moist, it's already super moist.
Freeze. You can freeze pineapple zucchini bread, just make sure it is completely cooled first. To freeze, wrap each loaf in plastic wrap. Place in a freezer-friendly ziploc bag and keep frozen for up to 3 months. Thaw in the refrigerator overnight.

Nutrition