Zucchini Pineapple Bread

A deliciously moist zucchini pineapple bread that combines sweet pineapple and rich zucchini, offering a delightful treat perfect for any occasion.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Gradually add the vegetable oil and vanilla extract until well combined.
Fold in the grated zucchini and crushed pineapple into the wet ingredients.
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
Fold in optional ingredients like walnuts or raisins if desired.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Ensure the grated zucchini is well-drained to prevent sogginess. This bread can be customized with chocolate chips or spices.