Pineapple Zucchini Bread Recipe

Name: Pineapple Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. brown sugar; 1/2 c. butter, soft; 1 c. shredded zucchini; 1 (8 oz.) can crushed pineapple, undrained; 2 eggs, slightly beaten; 2 c. flour; 1 tsp. baking soda; 1 tsp. cinnamon; 1/4 tsp. salt; 1/4 tsp. allspice; 1/2 c. nuts, chopped

Servings: persons

1 c. brown sugar
1/2 c. butter, soft
1 c. shredded zucchini
1 (8 oz.) can crushed pineapple, undrained
2 eggs, slightly beaten
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
1/2 c. nuts, chopped

1
Reserve 1 tablespoon of pineapple liquid.
2
Grease bottom only of a 9 x 5 loaf pan.
3
Beat sugar and margarine until light and fluffy.
4
Stir in zucchini, pineapple and eggs.
5
Combine flour, soda, cinnamon, salt and allspice.
6
Add to zucchini mixture. Blend well.
7
Fold in nuts.
8
Pour into pan. Bake at 350u00b0 for 60 - 70 minutes.
9
Cool 10 minutes and remove.

977

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. brown sugar, 1/2 c. butter, soft, 1 c. shredded zucchini, 1 (8 oz.) can crushed pineapple, undrained, and more.

Yes, Pineapple Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Zucchini Bread

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