Ella'S Zucchini Bread
A moist and flavorful zucchini bread with pineapple, nuts, and cinnamon, perfect for breakfast or snack, offering a sweet, spiced treat loaded with fresh vegetables and fruit.
Ingredients
Instructions
- Beat eggs, oil, sugar, and vanilla until foamy.
- Stir in grated zucchini and drained pineapple.
- Sift together flour, baking soda, baking powder, salt, and cinnamon; add to the wet mixture.
- Fold in chopped nuts.
- Pour batter into two well-prepared loaf pans.
- Bake at 325°F (160°C) for 60 to 70 minutes.
Tips & Substitutions
For a lighter version of Ella's Zucchini Bread, consider reducing the sugar by one cup or substituting half of the oil with unsweetened applesauce. If you're out of nuts, you can replace them with seeds or omit them entirely. Make sure to squeeze excess moisture from the zucchini to avoid a soggy loaf. Experiment with spices like nutmeg or ginger for added flavor.
Serving Suggestions
Enjoy Ella's Zucchini Bread as a delicious breakfast or snack. It pairs beautifully with a dollop of Low-Fat Cool Whip Delight or a smear of cream cheese for extra richness. For a complete meal, serve alongside a fresh fruit salad or your favorite yogurt. This bread also makes an excellent dessert when drizzled with a simple glaze or served warm with vanilla ice cream.
Storage & Reheating
Allow the zucchini bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze for up to three months. To reheat, simply slice and warm in the microwave or toaster oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ella'S Zucchini Bread contains roughly 539 calories, with 2g protein, 30g carbohydrates, and 31g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 873mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that whole wheat flour may give the bread a denser texture, so you might want to add a tablespoon of milk or extra oil to maintain moisture.
Is it necessary to drain the crushed pineapple?
Absolutely! Draining the crushed pineapple is crucial to ensure the bread doesn't become too wet, which could affect the baking time and texture. Excess moisture can lead to a soggy loaf, so take the time to drain it well before adding it to the batter.
Can I make this recipe vegan?
Yes, you can make a vegan version by using flax eggs or applesauce as a substitute for the eggs and swapping out the oil for melted coconut oil or a neutral vegetable oil. Be sure to check that your sugar is vegan-friendly as well. This will yield a delicious, plant-based version of the bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).