Pineapple Zucchini Bread Recipe
Pineapple zucchini bread is a moist and flavorful bread with a hint of the tropical taste of pineapple.
Watch the video showing you how to make this Pineapple Zucchini Bread, then scroll to the bottom of this post to print out the recipe so you can make it at home.
TRY OTHER BREAD RECIPES
INGREDIENTS IN PINEAPPLE ZUCCHINI BREAD
Eggs – This is needed to bind this bread together.
Sugar – Granulated sugar adds most of the sweetness that we love in zucchini bread.
Oil – You can use vegetable oil or canola oil, coconut oil
Vanilla extract –It adds great flavor to the bread.
Shredded zucchini – You can just leave the skin on the zucchini before grating. After you grate the zucchini, squeeze out the extra water if you can so you don’t add too much liquid to the recipe.
Flour – You can use all-purpose flour, but bread flour works too. You can combine some or all of the flour with whole wheat flour, but the consistency and texture of the bread will change.
Salt, baking soda and baking powder – Avoid using old or expired or the bread will not rise properly.
Crushed pineapple – Make sure to drain it really well before adding to the batter. Use a fine mesh strainer and then press the pineapple to help get moisture out.
DIRECTIONS ON HOW TO BAKE PINEAPPLE ZUCCHINI BREAD RECIPE
Preheat oven to 325°.
In a large bowl, beat eggs until fluffy for about 3 minutes using an electric mixer
Add sugar, oil and vanilla and mix for another 1-2 minutes.
Add the dry ingredients and mix just until everything is combined.
Add the pineapple and zucchini and stir in until combine.
Pour batter into two well greased 9X5 loaf pans and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pans for about 10-15 minutes before removing from pans and placing on a wire rack to cool completely.
Serve warm.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
Eggs
Sugar
Oil
Vanilla extract
Shredded zucchini
Flour
Salt, baking soda and baking powder
Crushed pineapple
Instructions
- Preheat oven to 325°.
- In a large bowl, beat eggs until fluffy for about 3 minutes using an electric mixer
- Add sugar, oil and vanilla and mix for another 1-2 minutes.
- Add the dry ingredients and mix just until everything is combined.
- Add the pineapple and zucchini and stir in until combine.
- Pour batter into two well greased 9X5 loaf pans and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pans for about 10-15 minutes before removing from pans and placing on a wire rack to cool completely.
- Serve warm.
Did You Make This Recipe?
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Ingredients
Eggs
Sugar
Oil
Vanilla extract
Shredded zucchini
Flour
Salt, baking soda and baking powder
Crushed pineapple
Instructions
- Preheat oven to 325°.
- In a large bowl, beat eggs until fluffy for about 3 minutes using an electric mixer
- Add sugar, oil and vanilla and mix for another 1-2 minutes.
- Add the dry ingredients and mix just until everything is combined.
- Add the pineapple and zucchini and stir in until combine.
- Pour batter into two well greased 9X5 loaf pans and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pans for about 10-15 minutes before removing from pans and placing on a wire rack to cool completely.
- Serve warm.