Zucchini Pineapple Loaf: Moist and Delicious

Name: Zucchini Pineapple Loaf: Moist and Delicious
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 slices
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs (room temperature); 1 tsp vanilla extract; 1 cup grated zucchini (drained); 1 cup crushed pineapple (drained)

80 min 10 slices Easy

All Recipes

This mouthwatering zucchini pineapple loaf combines fresh zucchini with sweet pineapple for a moist and flavourful treat.

Prep

20 min

Cook

60 min

Total

80 min

Servings

Difficulty

Easy

Zucchini pineapple loaf is a delightful blend of fresh zucchini and sweet pineapple, creating a moist and flavourful bread perfect for any occasion. This loaf is a fantastic way to use up summer zucchini and add a touch of tropical sweetness with pineapple. Our version of this loaf ensures a perfect balance of ingredients, resulting in a tender crumb and a deliciously moist texture. Whether you're looking for a breakfast option, a snack, or a dessert, this zucchini pineapple loaf is sure to please.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.

Pro tip: Ensure your oven has reached the correct temperature before placing the loaf inside.

Mix dry ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Pro tip: Whisking helps to aerate the flour, making the loaf lighter.

Combine wet ingredients

In another bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well combined.

Incorporate zucchini and pineapple

Stir in the grated zucchini and crushed pineapple into the wet mixture until evenly distributed.

Pro tip: Ensure the zucchini and pineapple are well-drained to prevent a soggy loaf.

Combine wet and dry mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Do not overmix.

Pro tip: Overmixing can result in a dense loaf.

Pour batter into loaf pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake the loaf

Bake in the preheated oven for 60 minutes or until a toothpick inserted in the centre comes out clean.

Pro tip: If the top browns too quickly, cover with foil during the last 15 minutes.

Cool the loaf

Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cooling on a wire rack prevents the bottom from becoming soggy.

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Tips & Tricks

Grate the zucchini just before using to keep it fresh.
Drain the pineapple well to avoid a soggy loaf.
Use a toothpick to check if the loaf is done baking.

Frequently Asked Questions

How do you keep zucchini pineapple loaf moist?

Ensure to drain the zucchini and pineapple well to prevent excess moisture, and don't overbake the loaf.

Can you freeze zucchini pineapple loaf?

Yes, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.

How many calories are in zucchini pineapple loaf?

There are approximately 250 calories per slice of zucchini pineapple loaf.

How long does zucchini pineapple loaf last?

It lasts up to 3 days at room temperature in an airtight container and up to 3 months in the freezer.

What can I serve with zucchini pineapple loaf?

Serve with a cup of tea or coffee for a delightful snack or breakfast.

Serving Suggestions

Serve slices of zucchini pineapple loaf warm or at room temperature. It pairs well with a cup of tea or coffee, making it an excellent choice for breakfast or an afternoon snack. This loaf can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.

Nutrition per serving

250

Calories

Protein

11g

Fat

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