Zucchini Pineapple Bread
Zucchini Pineapple Bread is a moist and flavorful quick bread that combines the sweetness of crushed pineapple with the nutritious goodness of grated zucchini. The warm spices of cinnamon and nutmeg elevate its taste, making it a delightful treat for breakfast or a snack. Perfect for those looking to sneak in some veggies!
Ingredients
Instructions
- Beat together eggs, oil, sugar, and vanilla.
- Stir in zucchini and pineapple.
- Sift and stir in remaining ingredients.
- Grease and flour two large loaf pans (or five mini loaf pans).
- Bake at 350° for 45 minutes to 1 hour.
Tips & Substitutions
For a lighter version, you can substitute half of the oil with unsweetened applesauce. If you prefer a sweeter bread, increase the sugar to 2 1/2 cups. Make sure to squeeze excess moisture from the zucchini before adding it to the batter to avoid sogginess. This recipe can also be made as muffins; just reduce the baking time to about 20-25 minutes.
Serving Suggestions
Serve slices of zucchini pineapple bread warm or at room temperature, optionally spread with cream cheese or butter. It pairs beautifully with a cup of coffee or tea. For a delightful breakfast or snack, consider serving it alongside a fresh fruit salad or a scoop of yogurt. This bread also complements desserts like Strawberry Jello Dessert for a sweet ending.
Storage & Reheating
Once cooled, wrap the zucchini pineapple bread in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices in a single layer, then transfer to a freezer bag for up to three months. Thaw at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pineapple Bread contains roughly 716 calories, with 6g protein, 70g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (40% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1426mg per serving (62% 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 fruits instead of pineapple?
Yes, you can substitute crushed pineapple with other fruits such as mashed bananas or applesauce. Just keep in mind that this may alter the flavor and moisture content of the bread. Adjust the sugar accordingly if using sweeter fruits.
How do I know when the bread is done baking?
To check if the zucchini pineapple bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, it's ready. If it has wet batter on it, bake for an additional 5-10 minutes and check again.
Can I add nuts or chocolate chips to the recipe?
Absolutely! Feel free to mix in chopped nuts like walnuts or pecans, or even chocolate chips for an extra treat. Just be mindful of the total volume of added ingredients, as too much can affect the bread's texture.
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).