This zucchini pineapple bread is moist and delicious. This recipe makes two fruity loaves, but don't worry — they'll disappear quickly!
Ingredients
- all-purpose flour: 3 cups
- ½ teaspoons baking powder: 1 piece
- ½ teaspoons baking soda: 1 piece
- salt: 1 tsp
- ½ cups white sugar: 1 piece
- vegetable oil: 1 cup
- eggs: 4 piece
- vanilla extract: 2 tsp
- ½ teaspoons ground cinnamon: 1 piece
- ground nutmeg: 0.75 tsp
- finely grated zucchini, excess moisture squeezed out: 2 cups
- pineapple: 1 can (8 ounce can, drained, crushed)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
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Whisk flour, baking powder, baking soda, and salt together in a bowl.
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Mix sugar, oil, eggs, vanilla, sugar, cinnamon, and nutmeg together in a large bowl. Stir in zucchini and drained pineapple, then stir in dry ingredients. Pour batter into the prepared pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on wire racks.
