Zucchini Pineapple Bread
Make one for you and one for a neighbor, or keep them both to yourself, I won’t judge.
Equipment
- Stand mixer
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 2 tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp salt
- ¾ tsp nutmeg
- ½ tsp baking powder
Wet Ingredients
- 1 20 oz can crushed pineapple with juice
- 2 cups zucchini shredded (see note)
- 1 cup vegetable oil
- 3 eggs
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 F
- Whisk together dry ingredients in a medium sized mixing bowl.
- In a stand mixer with the batter attachment, mix wet ingredients thoroughly.
- Add dry ingredients to stand mixer on low speed. Mix until fully incorporated.
- Pour batter into 2 greased loaf pans.
- Bake for 50-60 minutes, or until an inserted toothpick comes out cleanly. (see note)
Notes
- It is possible to make just one loaf at a time, just use 2 eggs and split the rest of the ingredients in half.
- Zucchini can be shredded with a mandolin, cheese grater, or food processor. Make sure to pat away extra moisture from the shredded zucchini.
- There will be chunks of pineapple in the bread which may make the toothpick appear sticky even though the bread is fully cooked. Use your best judgement.