Are you looking for a delicious and healthy way to sneak in some extra veggies? Then look no further! This pineapple zucchini bread recipe is a delightful fusion of sweet and savory flavors, moist texture, and hidden goodness. It's the perfect recipe for a quick breakfast, a satisfying afternoon snack, or even a delightful dessert. This easy recipe is perfect for both beginner bakers and experienced cooks seeking a simple yet impressive homemade treat.
Ingredients:
- 2 cups all-purpose flour (or a blend with whole wheat for added fiber)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 2 medium)
- 1 cup crushed pineapple, drained (from a 20-ounce can)
- ½ cup chopped walnuts or pecans (optional)
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures your bread releases easily.
- Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Make sure there are no clumps.
- Wet Ingredients: In a separate bowl, combine the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Whisk until well blended.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the Stars: Gently fold in the grated zucchini, crushed pineapple, and nuts (if using).
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for the Best Pineapple Zucchini Bread:
- Don't overmix the batter: Overmixing can lead to a tough bread. Mix until just combined.
- Drain the pineapple well: Excess liquid can make the bread soggy. Give the crushed pineapple a good squeeze before adding it to the batter.
- Add some zest: Enhance the flavor by adding the zest of one lemon or orange to the batter.
- Make it a muffin tin recipe: This recipe easily adapts to a muffin tin. Bake for 20-25 minutes.
Delicious Variations:
- Chocolate Chip Pineapple Zucchini Bread: Add ½ cup of chocolate chips to the batter for a decadent twist.
- Spiced Pineapple Zucchini Bread: Increase the spices – add a dash of ginger or cardamom for a warmer flavor profile.
- Cream Cheese Frosting: Elevate your bread with a simple cream cheese frosting.
Nutritional Information (per slice, approximate):
Calories: Around 250-300 Fat: Around 10-12g Carbohydrates: Around 35-40g Fiber: Around 2-3g Protein: Around 3-4g
(Nutritional information is an estimate and may vary depending on the specific ingredients used.)
This pineapple zucchini bread is a guaranteed crowd-pleaser. Its moist texture, delightful sweetness, and subtle hint of spice make it a perfect addition to your baking repertoire. Enjoy this healthy and delicious treat! It’s a wonderful example of how healthy eating can be both satisfying and enjoyable. This easy recipe is perfect for quick dinner ideas or as a tasty addition to your weekly meal plan. Homemade cooking has never been easier or tastier!