Zucchini Pineapple Bread Recipe

Name: Zucchini Pineapple Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 3/4 c. all-purpose flour; 1 c. quick or old-fashioned oats (uncooked); 4 tsp. baking powder; 1 1/2 tsp. cinnamon; 1 tsp. salt; 1 1/2 c. shredded zucchini; 1 c. firmly packed brown sugar; 3 eggs; 2/3 c. vegetable oil; 8 1/4 oz. can crushed pineapple in syrup (undrained)

Servings: persons

2 3/4 c. all-purpose flour
1 c. quick or old-fashioned oats (uncooked)
4 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. salt
1 1/2 c. shredded zucchini
1 c. firmly packed brown sugar
3 eggs
2/3 c. vegetable oil
8 1/4 oz. can crushed pineapple in syrup (undrained)

1
Heat oven to 325u00b0.
2
Grease bottom only of a 9 x 5-inch loaf pan.
3
In a medium bowl, combine flour, oats, baking powder, cinnamon and salt; mix well.
4
In a large bowl, combine zucchini, brown sugar, eggs, vegetable oil and crushed pineapple.
5
Mix well. Add the flour mixture, mixing just until dry ingredients are moistened.
6
Pour into prepared pan.
7
Bake 1 hour.
8
Cover loosely with foil and continue baking 25 to 30 minutes or until wooden pick inserted comes out clean.
9
Cool 10 minutes.
10
Remove from pan. Cool completely on wire rack.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 2 3/4 c. all-purpose flour, 1 c. quick or old-fashioned oats (uncooked), 4 tsp. baking powder, 1 1/2 tsp. cinnamon, and more.

Yes, Zucchini Pineapple 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.

Zucchini Pineapple Bread

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