DessertSnackBreakfast

Zucchini And Pineapple Loaf

Name: Zucchini And Pineapple Loaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 16 servings
Cuisine: american
Ingredients: 3 pcs large egg lightly beaten; 1 cup vegetable oil; 2 cup granulated sugar; 3 cup all-purpose flour; 1 cup crushed pineapple drained well; 2 tsp vanilla extract; 1 tsp salt; 1 tsp baking soda; 1 tsp baking powder; 2 cup zucchini grated; 1 cup walnut chopped (optional); 0.5 cup maraschino cherry chopped (optional)

A wonderfully moist and sweet quick bread packed with grated zucchini and crushed pineapple. Optional walnuts and maraschino cherries add delightful texture and flavor, making this a perfect use for summer produce.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 16
Difficulty: Medium
Per serving: 384 kcal

Allergen information: may contain eggs, gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

3 pcslarge egg, lightly beaten
1 cupvegetable oil
2 cupgranulated sugar
3 cupall-purpose flour
1 cupcrushed pineapple, drained well
2 tspvanilla extract
1 tspsalt
1 tspbaking soda
1 tspbaking powder
2 cupzucchini, grated
1 cupwalnut, chopped(optional)
0.5 cupmaraschino cherry, chopped(optional)

Equipment

2 loaf pans · large bowl · spatula · wire cooling rack · medium bowl · knife · whisk · oven · box grater

The method

Step by step

1
Preheat your oven to 175°C (350°F) and grease and flour two 9x5 inch (23x13 cm) loaf pans.
About 5 min
Cook’s note: Using baking spray with flour can make this step quicker.
2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
About 2 min
Cook’s note: Whisking the dry ingredients ensures the leavening agents are evenly distributed, which helps the loaves rise evenly.
3
In a separate medium bowl, combine the lightly beaten eggs, vegetable oil, and vanilla extract.
About 2 min
4
Pour the wet egg mixture into the dry flour mixture and stir with a spatula until just combined.
About 2 min
Cook’s note: Be careful not to overmix the batter, as this can result in a tough, dense loaf.
5
Gently fold in the grated zucchini, drained crushed pineapple, and optional chopped walnuts and maraschino cherries.
About 2 min
Cook’s note: There is no need to squeeze the moisture out of the zucchini; it contributes to the moistness of the final loaf.
6
Divide the batter evenly between the two prepared loaf pans and smooth the tops.
About 2 min
7
Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center of each loaf comes out clean.
About 1 hr
Cook’s note: If the tops are browning too quickly, you can loosely tent them with aluminum foil for the last 15-20 minutes of baking.
8
Place the pans on a wire rack and let the loaves cool in the pans for 15 minutes.
About 15 min
9
Carefully run a knife around the edges of the pans and invert the loaves onto the wire rack to cool completely before slicing.
About 15 min
Cook’s note: Letting the loaves cool fully ensures they will slice cleanly without crumbling.

Per serving

Nutrition

46%Score

Calories: 384.4kcal
Protein: 4.9g
Carbs: 48.3g
Fat: 19.8g
Fibre: 1.7g
Sugar: 29.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for longer.

Reheating

Enjoy at room temperature or warm a slice in a toaster or microwave for a few seconds.