Description
Pineapple Zucchini Heaven Bread is a moist, flavorful quick bread that combines the natural sweetness of crushed pineapple and shredded zucchini with warm cinnamon and a hint of vanilla. This delightful treat is perfect for breakfast, snack time, or dessert, offering a tender crumb with optional nutty crunch from walnuts or pecans.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or coconut oil for a lighter version)
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, drained of excess moisture
- 1/2 cup crushed pineapple, drained (or fresh pineapple if preferred)
Optional
- 1/4 cup chopped walnuts or pecans (optional, for crunch)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- Combine Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined and smooth. Add the vegetable or coconut oil and vanilla extract, mixing until fully incorporated. Fold in the shredded zucchini and crushed pineapple evenly.
- Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender. Fold in chopped walnuts or pecans if using.
- Pour and Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool the Bread: Allow the bread to cool in the pan for 10-15 minutes to set, then transfer it to a wire rack to cool completely before slicing.
- Serve: Slice into generous pieces and serve. This bread is delicious on its own or topped with cream cheese or butter for extra indulgence.
Notes
- Make sure to drain zucchini and pineapple well to avoid excess moisture which can affect the bread’s texture.
- Using coconut oil instead of vegetable oil gives a lighter, subtle coconut flavor to the bread.
- Chopped nuts are optional but add a pleasant crunchy texture.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well—wrap tightly and freeze for up to 3 months; thaw before serving.
