Spicy Pineapple And Zucchini Bread
A moist and flavorful bread combining pineapple, zucchini, and warm spices, perfect for breakfast or tea time, appealing to those who enjoy fruity, nutty baked goods.
Ingredients
- 3 eggs ⓘ
- 1 cup oil ⓘ
- 2 cups sugar ⓘ
- 2 teaspoons vanilla ⓘ
- 2 cups shredded zucchini ⓘ
- 1 (8 oz.) can crushed pineapple, drained ⓘ
- 3 cups flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 1/2 teaspoons cinnamon ⓘ
- 3/4 teaspoon nutmeg ⓘ
- 1 cup chopped walnuts ⓘ
- 1 cup raisins ⓘ
Instructions
- Beat eggs with an electric mixer until blended.
- Add oil, sugar, and vanilla; continue beating until foamy.
- Stir in shredded zucchini and drained crushed pineapple with a spoon.
- Sift together flour, baking soda, salt, baking powder, cinnamon, and nutmeg.
- Add raisins and chopped walnuts; stir carefully into the mixture until well blended.
- Grease and flour two 5 x 9-inch loaf pans and divide the batter between them.
- Bake in a 350°F oven for 1 hour or until a toothpick inserted in the center comes out clean.
- Cool in pans for 15 minutes, then turn onto racks to cool completely.
Tips & Substitutions
For a lighter version, consider using applesauce instead of oil to reduce fat. You can also substitute half the sugar with honey for a different sweetness profile. If you prefer a nut-free option, omit the walnuts and add sunflower seeds for a crunch. Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
Serving Suggestions
This bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of tea or coffee for a cozy afternoon snack. For a complete breakfast, serve alongside fresh fruit or yogurt. You might also enjoy it with a slice of Pineapple Coconut Inside-Out Cake(Lo-Cal) for a tropical-themed brunch.
Storage & Reheating
Store leftover Spicy Pineapple and Zucchini Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap for up to 3 months. To reheat, simply microwave for 15-20 seconds or toast until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Pineapple And Zucchini Bread contains roughly 816 calories, with 7g protein, 76g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (36% of the Daily Value) and calcium (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 923mg per serving (40% 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! Just ensure to finely chop the pineapple and drain it well to prevent excess moisture. This will give your bread a fresher taste and texture.
What can I substitute for zucchini?
If you don't have zucchini, shredded carrots or even grated apples can be a great substitute. Both will add moisture and sweetness to the bread while keeping it tender and delicious.
Can I make this bread gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder and other ingredients are gluten-free as well.
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).