Zucchini And Pineapple Loaf
A wonderfully moist and sweet quick bread packed with grated zucchini and crushed pineapple. Optional walnuts and maraschino cherries add delightful texture and flavor, making this a perfect use for summer produce.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 16
- Difficulty
- Medium
- Per serving
- 384 kcal
Allergen information: may contain eggs, gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 3 pcslarge egg, lightly beaten
- 1 cupvegetable oil
- 2 cupgranulated sugar
- 3 cupall-purpose flour
- 1 cupcrushed pineapple, drained well
- 2 tspvanilla extract
- 1 tspsalt
- 1 tspbaking soda
- 1 tspbaking powder
- 2 cupzucchini, grated
- 1 cupwalnut, chopped(optional)
- 0.5 cupmaraschino cherry, chopped(optional)
Equipment
2 loaf pans · large bowl · spatula · wire cooling rack · medium bowl · knife · whisk · oven · box grater
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and grease and flour two 9x5 inch (23x13 cm) loaf pans.
About 5 min
Cook’s note: Using baking spray with flour can make this step quicker.
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
About 2 min
Cook’s note: Whisking the dry ingredients ensures the leavening agents are evenly distributed, which helps the loaves rise evenly.
- 3
In a separate medium bowl, combine the lightly beaten eggs, vegetable oil, and vanilla extract.
About 2 min
- 4
Pour the wet egg mixture into the dry flour mixture and stir with a spatula until just combined.
About 2 min
Cook’s note: Be careful not to overmix the batter, as this can result in a tough, dense loaf.
- 5
Gently fold in the grated zucchini, drained crushed pineapple, and optional chopped walnuts and maraschino cherries.
About 2 min
Cook’s note: There is no need to squeeze the moisture out of the zucchini; it contributes to the moistness of the final loaf.
- 6
Divide the batter evenly between the two prepared loaf pans and smooth the tops.
About 2 min
- 7
Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center of each loaf comes out clean.
About 1 hr
Cook’s note: If the tops are browning too quickly, you can loosely tent them with aluminum foil for the last 15-20 minutes of baking.
- 8
Place the pans on a wire rack and let the loaves cool in the pans for 15 minutes.
About 15 min
- 9
Carefully run a knife around the edges of the pans and invert the loaves onto the wire rack to cool completely before slicing.
About 15 min
Cook’s note: Letting the loaves cool fully ensures they will slice cleanly without crumbling.
Per serving
Nutrition
- Calories
- 384.4kcal
- Protein
- 4.9g
- Carbs
- 48.3g
- Fat
- 19.8g
- Fibre
- 1.7g
- Sugar
- 29.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for longer.
Enjoy at room temperature or warm a slice in a toaster or microwave for a few seconds.
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