CookGo
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Zucchini Pineapple Bread

Cost $8, save $12

Source: Recommended by CookGo

  • 60 Min
  • 24 Servings
  • $8

INGREDIENTS

  • Dry Ingredients

    • 3 cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoons baking soda
    • 🧂 1 teaspoon salt
    • 1 ½ teaspoons ground cinnamon
    • Âľ teaspoon ground nutmeg

  • Wet Ingredients

    • 🍬 1 ½ cups white sugar
    • 1 cup vegetable oil
    • 🥚 4 large eggs
    • 2 teaspoons vanilla extract

  • Fruits and Vegetables

    • 🥒 2 cups finely grated zucchini, excess moisture squeezed out
    • 🍍 1 (8 ounce) can crushed pineapple, drained

STEPS

1

Preheat the oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.

2

Whisk flour, baking powder, baking soda, and salt together in a bowl.

3

Mix sugar, oil, eggs, vanilla, cinnamon, and nutmeg in a large bowl. Stir in zucchini and drained pineapple, then mix in dry ingredients.

4

Pour batter into the prepared pans and bake until a toothpick inserted comes out clean, about 1 hour.

5

Cool the bread on wire racks.

NUTRIENTS

Per 1 serving

🔥

208

Calories

  • 3g
    Protein
  • 27g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

If the zucchini bread seems dry, ensure that the zucchini was finely grated and not overly squeezed out.Use parchment paper to line the loaf pans for easier removal.Store leftover bread in the refrigerator to maintain freshness for up to a week.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.