This Pineapple Zucchini Bread is a unique twist on a classic quick loaf recipe. Watch the video to learn how to make it, and scroll to the bottom of the post to print the recipe and try it yourself at home.
INGREDIENTS
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 3 large eggs
- ½ cup unsweetened applesauce
- ¼ cup vegetable or canola oil
- ¾ cup packed light brown sugar
- ¾ cup granulated white sugar
- 2 teaspoons vanilla extract
- 2½ cups shredded zucchini
- One 8.5-ounce can crushed, unsweetened pineapple, drained (in its own juice)
INSTRUCTIONS
- Prepare the Oven and Pans:
Adjust the oven rack to the middle position and preheat to 350°F. Lightly coat two 8×4-inch loaf pans with nonstick spray. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. - Combine Wet Ingredients:
In a large bowl, whisk together the eggs, applesauce, oil, both sugars, and vanilla extract. Mix in the shredded zucchini and drained pineapple. - Incorporate Dry Ingredients:
Gradually stir the dry mixture into the wet mixture, folding just until the batter is fully combined. Avoid over-mixing. - Bake:
Divide the batter evenly between the prepared loaf pans. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the pans. - Cool:
Allow the loaves to cool in the pans for at least 20 minutes before transferring them to a wire rack to cool completely.
Storage Tip: Store at room temperature for up to 3 days.
