Zucchini Bread With Pineapple
This is a moist zucchini bread with pineapple and chopped walnuts. Zucchini bread is a great way to use up extra zucchini and is delicious!
Ingredients
- 2 large eggs, beaten
- 1/2 cup avocado oil or other neutral oil
- 1/2 cup crushed pineapple in own juice, drained (8 oz can)
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups zucchini, unpeeled and grated
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1/2 tsp baking powder
- 1 cup walnuts, chopped (optional)
Instructions
- Preheat oven to 350 degrees.
- Grate 1 1/2 cups unpeeled zucchini. Do not drain or blot moisture from the zucchini.
- Beat two large eggs in a large mixing bowl with a wire whisk.
- Add oil, brown and granulated sugars, drained pineapple and vanilla and mix well.
- Add the zucchini and stir into the wet mixture. Don't use a mixer - stir zucchini in with a wooden spoon so the zucchini remains intact.
- Mix dry ingredients together in a medium size bowl. Add dry ingredients to the zucchini and pineapple mixture and mix in until combined with wooden spoon.
- Add chopped nuts and stir into the batter (optional).
- Put batter in a 9x5 loaf pan that has been sprayed well with non-stick spray. You may line the pan with parchment paper if you desire.
- Bake in a pre-heated 350 degree oven for 45-50 minutes or until a toothpick inserted in center of loaf comes out clean.
- Let the bread cool in the pan for about 5 minutes and then invert onto a cooling rack. Let the bread cool before slicing it.
- Yield is one loaf of bread and 12 servings.
Nutrition
Calories: 394kcal
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