Zucchini Pineapple Bread
User Reviews
5
Zucchini Pineapple Bread
Description
This quick bread incorporates shredded zucchini and well-drained crushed pineapple, which contribute moisture and subtle sweetness, balanced with chopped dates and walnuts for texture and additional flavor. The dry ingredients include all-purpose flour, baking soda, baking powder, cinnamon, and salt to provide leavening and spice.
Wet ingredients such as sugar, vegetable oil, eggs, and vanilla extract are mixed until combined, then blended with the dry mix to form a thick batter. The zucchini and pineapple are drained to avoid excess moisture, ensuring proper loaf structure. The batter is divided into two loaf pans and baked at 350 degrees Fahrenheit for approximately one hour until a tester comes out clean, resulting in golden crusts and moist interiors.
The bread’s flavor profile balances the natural sweetness from pineapple and dates with warm cinnamon spice and a hint of vanilla. The walnuts provide crunch and nutty contrast.
Cooling the bread before slicing helps retain its shape and texture. Covering the loaves with foil if they brown too quickly during baking prevents over-browning.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 egg
- 2 teaspoons vanilla extract
- 2 cups zucchini drained and water squeezed out, shredded
- 8 ounces pineapple well drained, canned, crushed
- 1 cup dates chopped
- 1 cup walnuts chopped
Instructions
- 1. Preheat oven to 350 degrees F. Butter two 9x5-inch loaf pans; set aside.
- 2. In a medium bowl whisk together the flour, baking soda, cinnamon, salt and baking powder; set aside.
- 3. In a large bowl, mix together the sugar, oil, eggs and vanilla extract until thick and combined (I used a hand mixer on medium speed, you could also use a whisk with a lot of elbow grease). Add the flour mixture and mix on low (or with a wooden spoon) until combined - the batter will be very thick. Using a spoon, gently stir in the zucchini and pineapple until evenly distributed. Lastly, stir in the chopped dates and walnuts.
- 4. Divide the batter between the two loaf pans. Bake for 1 hour, or until the tops are golden brown and a thin knife inserted in the center comes out clean. (If you see the loaves are browning too much, cover with foil.)
- 5. Cool in the pans for 10 minutes, then turn out onto cooling racks to finish cooling completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings (Two 9x5-inch loaves)
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 238mg | 10% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 24mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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