Description
Zucchini Pineapple Bread merges sweet tropical notes with garden-fresh zucchini in a moist, delectable quick bread. Ree Drummond’s signature recipe crafts a delightful treat that welcomes you to savor summer’s best flavors in one irresistible slice.
Ingredients
Scale
Primary Ingredients:
- 3 cups all-purpose flour
- 2 cups sugar (white or brown)
- 2 cups finely shredded zucchini
- 1 cup canola oil
- 1 cup chopped nuts
- 1 can (8 ounces/226 grams) crushed pineapple, drained
- 1 cup raisins (optional)
Binding and Moisture Ingredients:
- 3 large eggs
- 1 can (8 ounces/226 grams) crushed pineapple, drained
Spices and Leavening Agents:
- 2 teaspoons baking soda
- 1–½ teaspoons ground cinnamon
- 1 teaspoon salt
- ¾ teaspoon ground nutmeg
- ½ teaspoon baking powder
- 2 teaspoons vanilla extract
Instructions
- Prepare two 8×4 inch (20×10 centimeters) loaf pans by coating them with non-stick cooking spray and lightly dusting with all-purpose flour to prevent sticking.
- In a large mixing bowl, thoroughly combine the dry ingredients: all-purpose flour, granulated sugar, baking soda, ground cinnamon, salt, ground nutmeg, and baking powder using a whisk to ensure even distribution.
- In a separate bowl, vigorously whisk the eggs, vegetable oil, and pure vanilla extract until well blended and slightly frothy.
- Gently fold the wet ingredients into the dry mixture, stirring just until incorporated to avoid overmixing. Carefully fold in the shredded zucchini, crushed pineapple, chopped nuts, and raisins, distributing them evenly throughout the batter.
- Divide the batter equally between the prepared loaf pans, smoothing the tops with a spatula to create an even surface.
- Preheat the oven to 350°F (175°C) and place the filled pans in the center rack. Bake for 50-60 minutes, rotating the pans halfway through to ensure uniform cooking.
- Check for doneness by inserting a clean toothpick into the center of each loaf; it should come out clean or with minimal moist crumbs.
- Remove the pans from the oven and run a knife around the edges to loosen the bread. Allow the loaves to rest in the pans for 10 minutes to facilitate easier removal.
- Carefully transfer the loaves to a wire cooling rack and let them cool completely before slicing to maintain structural integrity.
Notes
- Slice this bread when completely cooled to prevent crumbly, messy pieces falling apart during serving.
- Wrap individual portions tightly in plastic before freezing for convenient grab-and-go breakfast or snack options.
- Warm slightly and add a creamy butter spread to enhance the bread’s rich, complex flavor profile.
- Pineapple and zucchini work magic together, creating an unexpectedly moist texture that surprises and delights every single bite.
- Sprinkling chopped nuts or raisins provides delightful bursts of crunch and sweetness throughout each tender slice.
- Store leftovers in a sealed container at room temperature for maximum freshness, enjoying within three days for optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg