Delicious Zucchini Pineapple Loaf for a Sweet Treat

This zucchini pineapple loaf is a perfect way to use up excess zucchini from your garden while enjoying a moist and flavorful treat. The combination of zucchini and pineapple creates a delightful blend of sweetness and subtle tanginess. This loaf is easy to make and is great for breakfast, snack, or dessert. Serve it warm with a cup of coffee or tea for a delightful treat!

Ingredients

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

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, crushed pineapple (with juice), granulated sugar, vegetable oil, eggs, and vanilla extract. Mix well until everything is evenly combined.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, and ground nutmeg.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as it can result in a dense loaf.
5. Fold in the chopped walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Remove from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing and serving.
9. Enjoy the zucchini pineapple loaf warm or at room temperature!

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