Zucchini Bread With Pineapple
A moist, flavorful zucchini bread infused with pineapple, coconut, and nuts, perfect for breakfast or snacks, offering tropical sweetness with warm spices.
Ingredients
- 2 cups sugar ⓘ
- 1 cup oil ⓘ
- 3 eggs ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon soda ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1/2 cup coconut ⓘ
- 1/2 cup chopped nuts
- 2 cups grated zucchini ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 1/2 teaspoons vanilla ⓘ
- 1 1/2 teaspoons black walnut flavoring ⓘ
- 1 cup drained crushed pineapple ⓘ
- 3 cups plain flour ⓘ
Instructions
- Preheat oven to 325°F (160°C). Grease and flour loaf pans.
- In a large mixing bowl, combine sugar, oil, and eggs; mix well.
- Add salt, soda, baking powder, cinnamon, vanilla, and black walnut flavoring; mix thoroughly.
- Stir in grated zucchini, drained crushed pineapple, coconut, and chopped nuts.
- Gradually add plain flour, mixing until just combined.
- Divide batter evenly into two well-greased and floured loaf pans.
- Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven, let cool slightly, then remove from pans and cool completely.
- Wrap and freeze if desired; keeps well.
Tips & Substitutions
For a lighter texture, consider using half whole wheat flour and half all-purpose flour. You can also substitute the black walnut flavoring with regular vanilla if you prefer a milder taste. For added moisture, try incorporating a mashed ripe banana or unsweetened applesauce. If you're looking to reduce sugar, use a sugar substitute like Stevia, but adjust the quantity according to the product's guidelines.
Serving Suggestions
Serve slices of zucchini bread with a dollop of cream cheese or butter for an indulgent touch. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. You can also enjoy it alongside a fresh fruit salad for a refreshing contrast. For dessert, consider serving it with a scoop of ice cream to elevate the experience.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator, and reheat slices in the microwave for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread With Pineapple contains roughly 3682 calories, with 26g protein, 205g carbohydrates, and 318g fat. It is an excellent source of vitamin C (73% of the Daily Value), calcium (57% of the Daily Value), and potassium (54% 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 other types of nuts in this recipe?
Absolutely! While chopped walnuts are a classic choice, you can substitute with pecans, almonds, or even macadamia nuts for a unique flavor. Just be sure to chop them finely to ensure they mix well into the batter.
Is it possible to make this recipe gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Be sure to choose one that includes xanthan gum, or add it separately to help provide structure to the bread. The texture may vary slightly, but it will still be delicious!
What can I do if my zucchini bread is too moist?
If your bread turns out too moist, it may be due to excess moisture in the zucchini. Be sure to squeeze out any excess water from the grated zucchini before adding it to the batter. You can also bake it a bit longer, checking for doneness with a toothpick.
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).