Recipe finder
Pineapple Zucchini Bread
- Yield: 2 loaves (32 slices)
- Prep 30 mins
- Bake 50 mins
- Stand 10 mins
Ingredients
-
3
cups
all-purpose flour
-
1
tablespoon
ground cinnamon
-
2
teaspoons
baking soda
-
1
teaspoon
kosher salt or 1/2 teaspoon salt
-
1/2
teaspoon
baking powder
-
2
cups
finely shredded, unpeeled zucchini
-
3
eggs, lightly beaten
-
1
8 -
ounce can
crushed pineapple (juice pack), drained
-
1 1/2
cups
sugar
-
3/4
cup
cooking oil
-
2
teaspoons
vanilla
-
1
cup
chopped walnuts or pecans, toasted
-
Cream cheese or butter, softened (optional)
Directions
- Grease the bottom and 1/2 inch up sides of two 8x4x2-inch loaf pans, four 5-1/2x3x2-inch loaf pans or twelve 3-1/4-inch muffin cups; set aside. In a large bowl, stir together flour, cinnamon, baking soda, salt and baking powder. Make a well in center of flour mixture; set aside.
- Drain zucchini in a colander. Press and squeeze very well to remove as much of the excess liquid as possible. In a medium bowl, combine drained zucchini, eggs, pineapple, sugar, oil and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 3/4 cup of the nuts. Spoon batter into prepared pans. Sprinkle with remaining nuts.
- Bake in a 350 degree F oven for 50 to 55 minutes for the 8x4-inch pans; 45 to 50 minutes for the 5 -1/2x3-inch pan; or 25 to 30 minutes for the muffin cups; or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. If you like, serve with cream cheese or butter. Makes 2 loaves (32 slices).
Nutrition Facts
(Pineapple Zucchini Bread)
sugar (g) 11, sodium (mg) 150, Potassium (mg) 64, sat. fat (g) 1, Folate (µg) 28, iron (mg) 1, pro. (g) 2, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 162, Monosaturated fat (g) 3, Niacin (mg) 1, Polyunsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 1, Thiamin (mg) 0, carb. (g) 20, Riboflavin (mg) 0, Fat, total (g) 8, vit. A (IU) 49, chol. (mg) 20, vit. C (mg) 2, calcium (mg) 10