Tired of the same old bread recipes? Craving something moist, flavorful, and surprisingly healthy? Then look no further! This zucchini with pineapple bread recipe is the perfect solution for a quick and easy homemade treat that's bursting with tropical sweetness and subtle zucchini goodness. It's a fantastic addition to your repertoire of easy recipes and healthy meals, perfect for any occasion. Whether you're a seasoned baker or just starting your homemade cooking journey, this recipe is guaranteed to impress.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 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)
Instructions:
Get started: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your bread releases easily and prevents sticking.
Dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure all the dry ingredients are thoroughly combined for even baking.
Wet ingredients: In a separate bowl, combine the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Whisk until well blended. Don't overmix; a few lumps are okay.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough bread.
Add zucchini and pineapple: Gently fold in the grated zucchini and crushed pineapple. The zucchini adds moisture and a subtle sweetness, while the pineapple provides a burst of tropical flavor.
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. 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.
- Grate the zucchini finely: Finely grated zucchini blends seamlessly into the batter, resulting in a more even texture.
- 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.
Variations:
- Add nuts: Chopped walnuts or pecans would add a delightful crunch.
- Spice it up: Add a pinch of ginger or cardamom for an extra layer of flavor.
- Make it a muffin: This recipe can easily be adapted to make muffins. Bake in a muffin tin for 18-20 minutes.
Nutritional Information (per slice, approximate):
- Calories: Approximately 250-300
- Fat: Approximately 10-12g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 35-40g
This delicious zucchini with pineapple bread is a perfect example of how easy it is to create healthy meals and delicious dishes at home. It's a great option for breakfast, brunch, or an afternoon snack. Enjoy!