Here's a recipe to make pineapple zucchini bread:



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Pineapple zucchini bread is a moist and flavorful bread that combines the sweetness of pineapple with the subtle taste of zucchini. 

Here's a recipe to make pineapple zucchini bread:


2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup grated zucchini, excess moisture squeezed out

1 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans (optional)´


Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, beat the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

Add the grated zucchini and crushed pineapple to the wet ingredients and mix until evenly incorporated.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Fold in the chopped walnuts or pecans, if using.

Pour the batter into the prepared loaf pan, spreading it out evenly.

Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Once cooled, slice and serve the pineapple zucchini bread.

This pineapple zucchini bread is perfect for breakfast or as a snack. The combination of pineapple and zucchini creates a moist and flavorful bread that everyone will enjoy. Feel free to add your own twist by incorporating other ingredients such as shredded coconut or raisins.


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