Pineapple Zucchini Bread
A moist, flavorful pineapple zucchini bread that combines the sweetness of pineapple and raisins with the nutty crunch of walnuts and shredded coconut. Perfect for breakfast, snack, or dessert, this bread offers a delightful mix of textures and tropical flavors appealing to a wide range of taste buds.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C). Grease two loaf pans.
- Beat eggs well in a large bowl, then add sugar and blend thoroughly.
- Mix in oil and vanilla extract.
- Stir in the grated zucchini.
- In a separate bowl, combine flour, baking powder, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing well.
- Drain the crushed pineapple and fold into the batter.
- Add raisins, chopped walnuts, and shredded coconut; mix until evenly distributed.
- Pour the batter into the prepared loaf pans, filling them no more than three-fourths full.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for a few minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
To enhance the flavor of your Pineapple Zucchini Bread, consider adding a teaspoon of cinnamon or nutmeg. If you don't have walnuts, pecans or almonds make great substitutes. For a healthier option, replace half the oil with unsweetened applesauce. Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
Serving Suggestions
Serve Pineapple Zucchini Bread warm or at room temperature. It pairs beautifully with a dollop of cream cheese or butter spread. For a delightful brunch, offer it alongside Special Mashed Potatoes or a fresh fruit salad. This bread also makes a wonderful snack with a cup of tea or coffee.
Storage & Reheating
Store any leftover Pineapple Zucchini Bread in an airtight container at room temperature for up to three days or refrigerate for up to a week. You can also freeze slices for up to three months. To reheat, simply warm in the microwave for 15-20 seconds, or toast in a toaster oven for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Zucchini Bread contains roughly 826 calories, with 12g protein, 76g carbohydrates, and 52g fat. It is an excellent source of dietary fiber (28% of the Daily Value), protein (23% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 968mg per serving (42% 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 frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but be sure to thaw and thoroughly drain it before adding to the batter. This prevents excess moisture, which can affect the bread's texture.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. If there’s batter on the toothpick, bake for an additional 5-10 minutes and check again.
Can I add other fruits to the bread?
Absolutely! You can mix in other fruits like chopped apples or blueberries for additional flavor. Just make sure to adjust the sugar content slightly if the fruits are particularly sweet.
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).