Zucchini Pineapple bread

5 from 1 vote

This zucchini pineapple bread recipe couldn't be simpler to make! No mixer needed and mixes up in minutes. With crushed pineapple, toasted nuts, and sweet raisins this zucchini bread is a delicious summertime bread to enjoy.

Prep Time20

Cook Time1

Total Time1 20

Course: bread

Cuisine: American

Servings: servings

Calories: 298kcal

Author: Heather Perine

Ingredients

2 cups (180 g) all purpose flour *spooned and leveled
1 cup (200 g) granulated sugar
½ teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 large eggs room temperature
½ cup (120 mL) vegetable oil
6 tablespoons milk
2 teaspoons vanilla extract
1 ½ cup (150 g) shredded zucchini about 2 small
½ cup (128 g) crushed pineapple drained
½ cup (57 g) toasted chopped walnuts (or pecans) optional
½ cup (85 g) raisins optional

Instructions

Preheat and prepare pan. Position a rack in the center of your oven. Preheat the oven to 350°F (177°C). Lightly grease a 9x5 inch loaf pan with cooking spray or line with parchment paper.
Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, salt, baking powder, cinnamon, nutmeg, until combined.
Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, milk and vanilla extract.
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Fold in zucchini, pineapple, walnuts, and raisins.
Bake. Spoon batter into the prepared loaf pan. Bake in a preheated 350°F (177°C) oven for 60-70 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. The top should be golden brown. Remove from the oven and cool completely in the pan on a wire cooling rack.

Notes

Storage: Wrap cooled zucchini bread in plastic wrap and store at room temperature for up to 4 days. For longer storage I recommend freezing for up to 3 months. Wrap in several layers of plastic wrap or tinfoil, and place in a freezer bag to prevent freezer burn. Thaw at room temperature before enjoying.
Zucchinis: No need to peel the zucchini or squeeze out the extra moisture.
Pan size: I used a 9x5 loaf pan, but if you want to bake in a smaller loaf pan be sure to leave room for the bread to rise (fill about 3/4 full). Add extra time if baking in a smaller loaf pan. Extra batter can be turned into muffins. See below.
Muffins: If baking this quick bread into muffins, scoop the batter into a muffin pan lined with muffin cups, and fill to the top. Bake at 400°F for about 20 minutes until a toothpick inserted comes out clean.

Nutrition