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pineapple-zucchini-loaf-recipe

Pineapple Zucchini Loaf

A moist and flavorful loaf combining the sweetness of pineapple with the earthiness of zucchini.
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Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ cup vegetable oil
  • 2 large eggs beaten
  • 2 teaspoons vanilla extract
  • 2 cups zucchini grated
  • 1 cup crushed pineapple drained

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, sugar, and cinnamon.
  3. In another bowl, combine vegetable oil, beaten eggs, and vanilla extract.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Fold in the grated zucchini and drained crushed pineapple.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg

Keywords

Pineapple Zucchini Loaf
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