Zucchini Pineapple Bread is a delightful twist on the classic zucchini bread that brings a bit of tropical sweetness to the mix. This recipe is perfect for using up that abundance of garden zucchini while adding a fresh flavor from the pineapple. It’s a wonderful treat for breakfast, a snack, or even dessert, and it’s a hit with both kids and adults. It’s an easy way to sneak in some vegetables, and the pineapple adds a nice moisture and natural sweetness, making it hard for even the pickiest eaters to resist.
This bread pairs beautifully with a dollop of cream cheese or a smear of butter while still warm. For a heartier breakfast, serve it alongside some scrambled eggs or a fresh fruit salad. If you’re thinking about a snack or dessert, try it with a scoop of vanilla ice cream or a cup of hot tea. It’s also a great addition to a brunch spread with other baked goods and fresh juices.
Zucchini Pineapple Bread
Servings: 12 slices
Like Sugar & Co – Baking for more
Ingredients
2 cups grated zucchini
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1 cup vegetable oil
2 cups granulated sugar
2 teaspoons vanilla extract
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
Directions
CONTINUE READING NEXT PAGE
Savory Garlic-Infused Ribeye Steak Kabobs
Philly Cheese Steak Casserole Recipe
How To Make Old School Pizza Burgers
10 Minutes a Day to a Deep Clean Home
White mulberries: properties, benefits and the best recipes for their use in the kitchen
Nature’s Pharmacy: 7 Herbal Alternatives to Common Medications
Garlic Butter Baked Scallops
10 reasons why you should never dump pickle juice down the drain
If you’re not using castor oil, you’re not taking advantage of its benefits. Here are 7 important facts for you to understand.
