Delicious Zucchini Bread with a Twist of Pineapple

This zucchini bread with pineapple is a delightful twist on traditional zucchini bread. The addition of pineapple adds a sweet and tangy flavor to the moist and tender bread. Perfect for breakfast or as a snack, this recipe is sure to become a family favorite.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup grated zucchini
• 1 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix together the sugar, oil, eggs, and vanilla until well combined.
4. Stir in the grated zucchini and crushed pineapple.
5. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
6. Fold in the chopped walnuts, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack before slicing and serving.

Interesting Facts