This pineapple and zucchini bread is excellent. Everyone in my family enjoyed the food I provided for them. They kept eating it nonstop. You should unquestionably give it a try!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 loaf |
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons pineapple juice
- 1 tablespoon vegetable oil
- 1 egg
- 1 cup grated zucchini
- ½ cup crushed pineapple, drained
- ¼ cup oats
- ¼ cup sweetened flaked coconut
- ¼ cup packed brown sugar
- 2 tablespoons melted margarine
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4×6-inch loaf pan.
- Combine flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
- Whisk pineapple juice, oil, and egg together in a smaller bowl. Pour into the flour mixture and mix together; mixture will be crumbly and dry. Add zucchini and pineapple and mix well until moist, blended, and very thick. Pour into the prepared loaf pan.
- Combine oats, coconut, and brown sugar for topping in a third small bowl. Add margarine and toss with a fork until crumbly. Sprinkle over batter in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 60 minutes. Let cool before serving.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 145 mg |
| Sugars | 24 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This was my first time making anything with zucchini and my husband was very hesitant as he is a very picky eater. Once done he consumed most of it and said keep the recipe and don’t change a thing because I very rarely make a recipe without revisions. So delicious!!