Pioneer Woman Zucchini Pineapple Bread
This delicious and moist zucchini pineapple bread is the perfect way to enjoy a flavorful treat this summer. The combination of zucchini, pineapple, and cinnamon makes for an irresistible flavor that will have your taste buds begging for more!
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Servings: 2 people
Calories: 236kcal
Equipment
- bow
- mixture
- Blender
Ingredients
- 1 cup grated zucchini
- 1 cup crushed pineapple (drained)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F and take a 9×5-inch loaf pan or muffin tin and grease it with some vegetable oil.
- Combine the grated zucchini, crushed pineapple, granulated sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl. Use a whisk to blend the ingredients thoroughly.
- Mix the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Gently incorporate the dry ingredients into the wet mixture, stirring until combined.
- Pour the batter into the greased pan or muffin tin, ensuring the top is smooth.
- Place in the preheated oven and bake for between 50 to 60 minutes in a loaf pan or 20 to 25 minutes in a muffin tin, making sure that a toothpick inserted into the center comes out clean.
- After 10 minutes, take the bread out of the pan and place it on a wire rack to finish cooling.
- Serve the bread as is, or decorate it with cream cheese frosting if desired.
Notes
-If using a muffin tin, line it with paper liners to prevent sticking.
-Top the bread with glaze or cream cheese frosting before serving for extra sweetness.
-To ensure an even bake, do not overmix the batter, and check on the bread regularly as it bakes.
-Add some extra cinnamon or nutmeg to the batter for a spicier version.
-If using frozen zucchini, ensure it is thawed and drained before adding it to the batter.