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Sunday Brunch

Zucchini Pineapple Bread

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)

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Zucchini Pineapple Bread

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About This Recipe

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

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

Procedures

  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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