Thursday, August 30, 2012

Zucchini Pineapple Bread Recipe!


  • 1 tablespoon softened unsalted butter
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup (about 1) grated zucchini
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts


  1. Adjust oven rack to middle position and preheat to 350° F. Butter an 8- by 4-inch loaf pan and set aside.

  2. In a large bowl whisk together flour, baking soda, baking powder, cinnamon and sugar. In a separate bowl combine vegetable oil, vanilla extract, zucchini and pineapple and mix with a wooded spoon until well combined.

  3. Mix together wet and dry ingredients and scrape into prepared loaf pan. Bake until thin knife inserted into center of bread comes out clean, about 1 hour. Allow to cool for 10 minutes in loaf pan, then remove from pan and place on a rack to cool completely. Slice and serve.


1 comment:

  1. Just thought I would re-post this from the source site, it would be a little confusing without it. I'm making this right now, btw! Thanks for sharing this SasakiTime!

    "This is a good, flavorful bread. It looks like a couple of things are missing from the instructions. (1) I added the eggs with the wet ingredients in step 2; (2) added the walnuts in step 3 when mixing wet and dry."