Are you looking for a quick dinner idea that's also surprisingly healthy and delicious? Then look no further! This zucchini pineapple bread recipe is the perfect answer. It's a moist, flavorful loaf cake that cleverly incorporates healthy zucchini and the sweet tang of pineapple, making it a guilt-free treat for breakfast, brunch, or a delightful afternoon snack. It's easy enough for beginner bakers and satisfying enough for experienced cooks looking for a new favorite recipe to add to their repertoire of homemade cooking masterpieces. This recipe is a true testament to how delicious and satisfying healthy meals can be.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups granulated 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 simple step ensures your bread will easily release from the pan once baked.
-
Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of the leavening agents for a perfectly risen loaf.
-
Wet Ingredients: In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Beat well until the mixture is smooth and creamy.
-
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread.
-
Add Zucchini and Pineapple: Gently fold in the grated zucchini and crushed pineapple. The zucchini adds moisture and nutrients without altering the flavor significantly.
-
Nuts (Optional): If using, stir in the chopped nuts.
-
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. Baking times can vary slightly depending on your oven.
-
Cool & Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.
Tips for the Best Zucchini Pineapple Bread:
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough bread. Mix only until the ingredients are just combined.
- Drain the pineapple well: Excess liquid from the pineapple can make the bread soggy. Make sure to drain it thoroughly before adding it to the batter.
- Check for doneness: Use a wooden skewer or toothpick to check if the bread is baked through. If it comes out clean, it's ready.
- Get creative with add-ins: Feel free to experiment with other add-ins like chocolate chips, raisins, or cranberries.
Variations:
- Spiced Zucchini Pineapple Bread: Add a pinch of ginger or cardamom for a warm, spiced flavor.
- Citrus Zucchini Pineapple Bread: Add the zest of one orange or lemon for a bright, citrusy twist.
- Cream Cheese Glaze: Once cooled, top with a simple cream cheese glaze for an extra decadent treat.
Nutritional Information (per slice, approximate):
- Calories: Around 250-300
- Fat: 10-15g
- Carbohydrates: 35-45g
- Protein: 3-5g
This delicious zucchini pineapple bread is a fantastic example of easy recipes that are both healthy and satisfying. It's a perfect addition to your collection of best recipes and a great way to enjoy homemade cooking at its finest. Enjoy!