Zucchini Pineapple Bread

Sunday Brunch

How to make the best meal of the week even better.

Zucchini Pineapple Bread
  • Yield:Makes 1 8- by 4-inch loaf
  • Active time:15 minutes
  • Total time:1 hour 15 minutes
  • Rated: 5.0
This recipe appears in:
Sunday Brunch: Zucchini Pineapple Bread

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 1 tablespoon softened unsalted butter
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup (about 1) grated zucchini
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts

Directions

  1. 1.

    Adjust oven rack to middle position and preheat to 350° F. Butter an 8- by 4-inch loaf pan and set aside.

  2. 2.

    In a large bowl whisk together flour, baking soda, baking powder, cinnamon and sugar. In a separate bowl combine vegetable oil, vanilla extract, zucchini and pineapple and mix with a wooded spoon until well combined.

  3. 3.

    Mix together wet and dry ingredients and scrape into prepared loaf pan. Bake until thin knife inserted into center of bread comes out clean, about 1 hour. Allow to cool for 10 minutes in loaf pan, then remove from pan and place on a rack to cool completely. Slice and serve.

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