Description

This Pineapple & Zucchini Loaf is a moist, flavorful quick bread that combines the sweetness of crushed pineapple with the subtle earthiness of grated zucchini. Enhanced with warm spices like cinnamon and nutmeg, and optionally studded with walnuts and raisins, this loaf makes a perfect snack or breakfast treat. Its tender crumb and balanced sweetness make it a delightful way to sneak some veggies into your baking.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients

1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup canned crushed pineapple, drained
1 cup grated zucchini

Optional Add-ins

1/2 cup chopped walnuts
1/2 cup raisins

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick cooking spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg to ensure even distribution and a light texture.
Combine Sugar and Oil: In a large mixing bowl, beat the granulated sugar and vegetable oil together until fully combined and slightly creamy.
Add Eggs and Vanilla: Incorporate the eggs one at a time into the sugar-oil mixture, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract for flavor.
Blend Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just blended to avoid overmixing which can toughen the loaf.
Fold in Pineapple, Zucchini, and Optional Add-ins: Carefully fold in the drained crushed pineapple, grated zucchini, chopped walnuts, and raisins, distributing them evenly throughout the batter.
Transfer Batter to Pan: Pour the prepared batter into the greased loaf pan, smoothing the surface with a spatula to ensure even baking.
Bake: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
Cool: Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving to maintain its structure and flavor.

Notes

If walnuts or raisins are not desired, you can omit them without affecting the overall texture significantly.
Make sure to drain the crushed pineapple well to prevent excess moisture which can make the loaf soggy.
Grate the zucchini finely and gently squeeze out excess moisture with a clean cloth or paper towel before adding.
Storage: Store the loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This loaf also freezes well; wrap tightly and freeze for up to 3 months. Thaw at room temperature.