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zucchini-pineapple-bread-recipe

Zucchini Pineapple Bread

A moist and delicious vegan zucchini bread with a hint of pineapple.
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Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Salt
  • ½ cup Vegetable oil
  • 1 cup Crushed pineapple, drained
  • 1 cup Grated zucchini
  • 1 teaspoon Vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, mix the vegetable oil, crushed pineapple, grated zucchini, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 300kcal | Carbohydrates: 45g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Keywords

Bread, Vegan
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