Ingredients for Pineapple Zucchini Bread
- 2 large eggs
- 2 cups grated zucchini (about 2 medium)
- Vegetable Oil
- Crushed Pineapple
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- Sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- Pecans
- Raisins
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How to Make Pineapple Zucchini Bread
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, whisk together 2 large eggs, 2 cups grated zucchini (about 2 medium), 1/2 cup vegetable oil, 1 (20 ounce) can crushed pineapple, drained, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1 1/2 cups granulated sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter evenly into the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
109 g
Sugar
891g
Fat
101g
Carbs
124g