Zucchini Pineapple Nut Bread
A moist, flavorful zucchini pineapple nut bread that combines sweet and nutty notes, perfect for breakfast, snack, or dessert, appealing to fruit and nut lovers alike.
Ingredients
- 3 eggs ⓘ
- 2 cups sugar ⓘ
- 2 cups zucchini, grated ⓘ
- 1 cup pineapple, crushed and drained ⓘ
- 2 teaspoons baking soda ⓘ
- 1.5 teaspoons baking powder ⓘ
- 0.75 teaspoon nutmeg ⓘ
- 1 cup pecans and walnuts, chopped ⓘ
- 1 cup oil ⓘ
- 2 teaspoons vanilla ⓘ
- 3 cups flour ⓘ
- 1 teaspoon salt ⓘ
- 1.5 teaspoons cinnamon ⓘ
- 1 cup raisins ⓘ
Instructions
- Mix eggs, oil, sugar, and vanilla together in a large bowl.
- Add grated zucchini and crushed pineapple to the mixture.
- Combine dry ingredients: flour, baking soda, baking powder, salt, nutmeg, and cinnamon in a separate bowl.
- Gradually add the dry ingredients to the zucchini mixture, mixing well.
- Fold in chopped pecans and walnuts, and raisins.
- Pour the batter into two greased and floured loaf pans.
- Bake at 350°F (175°C) for 55 to 60 minutes.
- Allow the bread to cool for 10 minutes in the pans, then turn onto racks to cool completely.
Tips & Substitutions
For added moisture, consider substituting half the oil with unsweetened applesauce. If you prefer a different nut flavor, feel free to use almonds or hazelnuts instead of pecans and walnuts. Experimenting with spices can also enhance the flavor; try adding a pinch of allspice or cardamom. Ensure your zucchini is well-drained to avoid a soggy bread.
Serving Suggestions
This Zucchini Pineapple Nut Bread is delightful on its own or served with a spread of cream cheese or butter. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a more filling meal, consider serving it alongside a fresh fruit salad or a yogurt parfait. It also makes a great addition to brunch spreads.
Storage & Reheating
Store the leftover Zucchini Pineapple Nut Bread in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pineapple Nut Bread contains roughly 440 calories, with 4g protein, 70g carbohydrates, and 19g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1235mg per serving (54% 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 frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but be sure to thaw and drain it thoroughly before adding it to the batter to prevent excess moisture. This will help maintain the right texture of the bread.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use a mix of 1/4 cup unsweetened applesauce per egg or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). This will add moisture and help bind the ingredients together.
Can I omit the nuts and raisins?
Absolutely! You can omit the nuts and raisins if you prefer a simpler bread. If desired, you can replace them with chocolate chips or dried cranberries for a different flavor, or simply enjoy it plain.
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).