Ingredients
Scale
- 1 cup of finely grated zucchini
- 1 cup of crushed pineapple, drained
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of vegetable oil
- 2 large eggs
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1 tsp of vanilla extract
- 1/2 tsp of cinnamon
- 1/4 tsp of salt
- 1/2 cup of chopped walnuts or pecans (optional)
- 1/2 cup of shredded coconut (optional)
- 1/2 tsp of nutmeg (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing it or lining it with parchment paper.
- Prepare the zucchini: Finely grate the zucchini, then place it in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
- Combine wet ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until well blended.
- Add the zucchini and pineapple: Fold in the grated zucchini and crushed pineapple, ensuring an even mixture.
- Mix dry ingredients: In another bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Mix well.
- Combine wet and dry ingredients: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.
- Add optional ingredients: If using, mix in any optional additions until evenly distributed throughout the batter.
- Pour into the pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- minutes: 10
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 200 calories
- Sugar: 10 grams
- Fat: 8 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 3 grams