Pineapple Zucchini Loaf
A moist, flavorful pineapple zucchini loaf combining the sweetness of pineapple and the subtle earthiness of zucchini, perfect for breakfast, snack, or brunch gatherings.
Ingredients
Instructions
- Beat eggs well, then beat in sugar, oil, and vanilla.
- Mix dry ingredients (flour, baking powder, baking soda, salt) and stir into egg mixture.
- Add shredded and drained zucchini, crushed pineapple, and chopped nuts; mix well.
- Grease and flour two 9 x 5-inch loaf pans or three smaller ones.
- Pour batter into prepared pans and bake at 350°F for 1 hour plus, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter loaf, you can substitute half of the oil with unsweetened applesauce. Be sure to squeeze out excess moisture from the zucchini to prevent a soggy loaf. If you prefer a nut-free version, simply omit the chopped nuts or replace them with seeds like sunflower or pumpkin seeds for added crunch.
Serving Suggestions
This pineapple zucchini loaf is delicious served warm or at room temperature. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. Consider serving it alongside a fresh fruit salad or a dollop of whipped cream for an indulgent dessert. It also makes a great addition to brunch spreads with other baked goods like Lemon-Raisin Scones.
Storage & Reheating
Allow the loaf to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and store at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze in slices for up to three months. To reheat, simply microwave a slice for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Zucchini Loaf contains roughly 1464 calories, with 12g protein, 140g carbohydrates, and 84g fat. It is an excellent source of vitamin C (60% of the Daily Value), calcium (42% of the Daily Value), and potassium (25% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop and juice it to mimic the moisture content of canned crushed pineapple. This ensures the loaf retains the right texture and flavor balance.
How do I know when the loaf is done baking?
To check if the loaf is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. If it comes out with wet batter, continue baking, checking every 5-10 minutes.
Can I add other ingredients to the loaf?
Absolutely! You can incorporate spices like cinnamon or nutmeg for added warmth. Dried fruits, such as raisins or cranberries, can also be a great addition. Always ensure not to exceed the total volume of wet ingredients to maintain proper baking consistency.
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).