Mrs Francesca White
@reignmrsf
Zucchini Pineapple Quick Bread
This moist and flavorful Zucchini Pineapple Quick Bread combines the sweetness of pineapple with the subtle earthiness of zucchini, making it a delightful treat for any time of the day. Perfect for breakfast, snacks, or dessert, this easy-to-make bread is sure to please everyone!
Details
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:12
- Views:5
Recipe Information
- Prep time25 min.
- Cook time1 min.
- Total time26 min.
- Servings24
Ingredients
- 3 cups
- 1 1/2 teaspoons
- 1 1/2 teaspoons
- 1 teaspoon
- 1 1/2 cups
- 1 cup
- 4
- 2 teaspoons
- 1 1/2 teaspoons
- 3/4 teaspoon
- 2 cups
- 1 (8 ounce) can
Cooking Instructions
Follow our step-by-step guide on how to make Zucchini Pineapple Quick Bread.
Step 1
Begin by preheating your oven to a cozy 350°F (175°C) and prepare two 9x5-inch loaf pans by greasing and dusting them with flour.
Step 2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until they harmonize beautifully.
Step 3
In a larger mixing bowl, blend sugar, vegetable oil, eggs, vanilla extract, cinnamon, and nutmeg until the mixture is silky smooth.
Step 4
Gently fold in the grated zucchini and well-drained crushed pineapple, allowing their flavors to mingle.
Step 5
Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined—resist the urge to overmix for the best texture.
Step 6
Pour the luscious batter evenly into your prepared loaf pans, then slide them into the preheated oven.
Step 7
Bake for approximately one hour, or until a toothpick inserted into the center emerges clean, signaling that your loaves are ready.
Step 8
Once baked, let the loaves rest in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 9
Enjoy the delightful aroma wafting through your kitchen as you anticipate the deliciousness to come!.