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Cut loaf of zucchini bread with slices, white background

Zucchini Pineapple Bread

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 2 medium loaves 1x
  • Category: Quick bread
  • Method: Baking
  • Cuisine: American

Description

Moist and delicious Zucchini Pineapple Bread! With walnuts and some whole wheat flour, it is very easy to make and keeps really well.

You can also make this recipe into muffins.


Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 3 eggs, room t°
  • 1 cup granulated sugar
  • 1/2 cup organic light brown sugar
  • 2 teaspoon vanilla extract
  • 1 cup vegetable oil
  • 3 cups grated zucchini (about 2-3 medium) see Notes
  • 1 cup crushed or chopped (drained) pineapple
  • 1 cup walnuts, walnuts

Instructions

  1. Preheat oven to 350ºF.
  2. Grease two 9- by 5-inch loaf pans. I like to line them with a strip of parchment paper (aluminum foil works too) so it's easier to unmold.
  3. In a large bowl, stir together flours, baking powder, baking soda, salt and cinnamon.
  4. In another bowl, lightly beat together eggs, sugar, vanilla and oil.
  5. Add zucchini to wet ingredients and mix well. If they released liquid between the time you grated and added them to the batter, squeeze them out before adding. 
  6. Add flour mixture and stir.
  7. Stir in pineapple and walnuts and mix well.
  8. Pour batter into prepared pans. Smooth tops.
  9. Bake for 50 to 60 minutes, or until loaf springs back when lightly touched.
  10. Cool on wire rack before removing from the pan.

Notes

  • Zucchini: grate them at the last moment possible to avoid them from releasing liquid. Do so with a coarse grater (large holes) or in the processor, as I do. But be careful not to make a zucchini paste if processing them. But make sure they are minced. This recipe doesn't work well if you coarsely chop the zucchini.
  • Flour: you can use only all-purpose or cake flour, but I think that adding a part whole wheat flour makes it richer. Make sure it is superfine for best results. I use one that is almost as fine as all-purpose. If you use a coarser whole wheat flour the bread will have a denser texture.
  • Pineapple: I tried this recipe both with canned and fresh pineapple. The former gives better results, but, if you want to use fresh fruit anyway, the bread will still be very good but less sweet and with less depth of flavor. Make sure it is finely chopped.
  • Nuts: walnuts are perfect for this recipe, but pecans work just as well. I haven't tried it with any other nut, though I think macadamias and hazelnuts would probably work.
  • Keeping: this bread keeps for one or two days at room t°. But be careful if the room is hot since fruits ferment and ruin the bread. If that is the case I suggest you keep it in the fridge, well wrapped. You can also freeze it, well wrapped, for a month. I like to cut it before freezing and take out as many slices as I need. Then warm it in the oven or toast it.

Making zucchini pineapple muffins.

  • Simply follow the recipe and use regular muffin tins with or without paper liners. Fill them 3/4 full.
  • It yields a lot, like 24 regular muffins, so consider halving it or be prepared to freeze some.
  • Eat them plain or with a sprinkling of powdered sugar if you enjoy a sweeter muffin.

Nutrition

  • Serving Size: 1/16
  • Calories: 337
  • Sugar: 18.4 g
  • Sodium: 167.5 mg
  • Fat: 19.8 g
  • Carbohydrates: 37.5 g
  • Protein: 5.1 g
  • Cholesterol: 34.9 mg

Keywords: zucchini bread, zucchini pineapple bread