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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 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Salt
  • 2 units Eggs large
  • 1 cup Vegetable oil
  • 1.5 cups Granulated sugar
  • 2 teaspoon 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, mix the flour, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, beat the eggs, oil, sugar, and vanilla extract until well combined.
  4. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Fold in the grated zucchini and crushed pineapple.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1.5mg

Keywords

Loaf, Pineapple, Zucchini
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