For an extra touch of flavor, consider adding a cream cheese glaze after the loaf has cooled completely. To toast the walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning. Squeezing the excess moisture out of the zucchini is crucial for preventing a soggy loaf. For a richer flavor, try using brown sugar instead of granulated sugar. This loaf freezes well! Wrap it tightly in plastic wrap and foil, and it will keep for up to 2 months.
Zucchini Pineapple Loaf
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 25 mins
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SERVING12 People
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VIEWS199
Imagine a slice of sunshine-infused bread, where the subtle tang of pineapple dances with the earthy sweetness of zucchini. This loaf is incredibly moist and boasts a delightful blend of warm spices and crunchy walnuts, making it the perfect treat for breakfast, brunch, or an afternoon snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol31 mg
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Fiber1 g
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Protein4 g
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Saturated Fat2 g
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Sodium236 mg
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Sugar19 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Grease and flour a 9x5x3 inch loaf pan. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the eggs, oil, and sugar until light and creamy. (3 minutes)
03 Step
Recipe View Gently fold in the grated zucchini, drained pineapple, and vanilla extract. (2 minutes)
04 Step
Recipe View In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and toasted walnuts. (2 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
06 Step
Recipe View Pour the batter into the prepared loaf pan and spread evenly. (1 minute)
07 Step
Recipe View Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)
08 Step
Recipe View Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
09 Step
Recipe View Wrap the cooled loaf tightly in plastic wrap and store at room temperature for up to 3 days, or in the refrigerator for up to a week.
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RECIPE REVIEWS
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Please Rate
Hugh Dubuque
May 19, 2025The walnuts add a lovely crunch to the loaf. I highly recommend toasting them for extra flavor.
Melyssa Kirlin
Apr 15, 2025This recipe is a keeper! The loaf was incredibly moist and flavorful. I added a cream cheese glaze and it was a huge hit!
Melvina Robel
Mar 18, 2024I've made this recipe several times, and it always turns out perfectly. The combination of zucchini and pineapple is surprisingly delicious.
Stewart Bayer
Feb 10, 2024I love that this recipe isn't too sweet. It's a great way to sneak some extra veggies into my kids' diet!
Neha Langworth
Jan 20, 2024I tried using gluten-free flour and it worked perfectly! This is a great option for those with dietary restrictions.