Zucchini Pineapple Bread Or Cake
A moist, flavorful zucchini pineapple bread or cake with warm spices, coconut, and walnuts, perfect for breakfast, snacks, or desserts to delight any crowd.
Ingredients
Instructions
- Cream together eggs, oil, sugar, and vanilla.
- Stir in the shredded zucchini and drained, crushed pineapple.
- Add the flour, baking soda, salt, baking powder, cinnamon, nutmeg, coconut, and chopped walnuts, then blend well.
- Pour the batter into two greased and sugared bread pans or one 9 x 12-inch cake pan.
- Bake until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For extra moisture, you can substitute half of the oil with applesauce. If you prefer a lighter bread, you can reduce the sugar by 1/2 cup. Ensure the zucchini is well-drained to prevent a soggy loaf. You can also add raisins or dried cranberries for added flavor. This recipe is flexible, so feel free to experiment with spices like ginger or cloves, similar to those found in American recipes.
Serving Suggestions
This Zucchini Pineapple Bread is delightful on its own, but you can elevate it by serving with a dollop of cream cheese frosting or a light glaze. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. Consider serving it alongside Easy Morning Rolls for a delightful brunch spread or as a sweet addition to a dessert table featuring Warm Caramel Pears.
Storage & Reheating
Store leftover Zucchini Pineapple Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds, or enjoy it cold. Freezing is also an option; just slice and freeze in a single layer before transferring to a freezer bag.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pineapple Bread Or Cake contains roughly 551 calories, with 5g protein, 48g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (34% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1152mg per serving (50% 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 whole wheat flour for all-purpose flour, but it may result in a denser bread. To maintain lightness, consider using a mix of half whole wheat and half all-purpose flour.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure your baking powder and other ingredients are also gluten-free to ensure the recipe works well.
What can I use instead of walnuts?
If you’re not a fan of walnuts or have allergies, you can easily replace them with pecans or omit them altogether. You could also use seeds like sunflower or pumpkin seeds for added crunch.
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).