Description
Discover the heavenly combination of pineapple and zucchini in this delicious bread recipe. Learn how to bake this moist and flavorful treat today!
Ingredients
Scale
- 1 1/2 cups (355 ml) all-purpose flour
- 3/4 cup (180 ml) granulated sugar
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1 ml) baking soda
- 1 teaspoon (5 ml) ground cinnamon
- 1/2 teaspoon (3 ml) salt
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 1 cup (240 ml) shredded zucchini (about 2 small)
- 1/2 cup (120 ml) crushed pineapple (well drained)
- 2 teaspoons (10 ml) vanilla extract
- 1/2 cup (120 ml) walnuts (chopped)
- 1/2 cup (120 ml) dried cranberries
Instructions
- Start by setting your oven to 350°F. Grease a 9×5-inch loaf pan, and if you’re concerned about sticking, line it with parchment paper.
- Place the dried cranberries in a small dish, dust them with 1 tablespoon of the flour, stir to coat, and set aside.
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt using a whisk.
- In a large bowl, blend the eggs, vegetable oil, shredded zucchini, well-drained crushed pineapple, and vanilla extract.
- Gradually incorporate the dry mixture into the wet mixture, stirring until just blended. Add the floured cranberries and chopped walnuts, and mix until just combined.
- Transfer the batter into the prepared loaf pan.
- Bake in the oven for 55-60 minutes. Once baked, let the bread sit in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Thoroughly drain crushed pineapple to prevent excess moisture in the bread.
- Coat dried cranberries with flour to prevent sinking during baking.
- Avoid overmixing the batter for a tender loaf; mix until just combined.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 4g
Keywords: zucchini bread, moist loaf, pineapple zucchini, easy baking, homemade dessert
