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If you're on the lookout for a delicious yet wholesome recipe to brighten your breakfast table or serve as a delightful dessert, look no further than Zesty Zucchini Pineapple Bliss Bread. This unique bread marries the subtle earthiness of zucchini with the sweet, tropical notes of pineapple, resulting in a flavor profile that is both refreshing and satisfying. Not only does it taste incredible, but it also packs a nutritional punch, making it a perfect choice for those who want to indulge without the guilt.

Zucchini Pineapple Bread

Discover the delightful Zesty Zucchini Pineapple Bliss Bread, a tasty and nutritious treat perfect for breakfast or a light dessert. This unique recipe blends the earthy flavor of zucchini with the sweetness of pineapple, creating a moist and flavorful loaf. Packed with essential vitamins and minerals, this bread allows you to indulge guilt-free. Easy to make and versatile, it's sure to bring joy to your dining table. Enjoy a slice with tea or toast it for a crunchy twist!
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Ingredients
  

1 ½ cups grated zucchini (about 2 small zucchinis)

1 cup crushed pineapple, drained

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup canola oil or melted coconut oil

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

¼ cup shredded coconut (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easier removal.

    Prep the Zucchini: Grate the zucchini using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial for preventing a soggy bread.

      Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

        Combine Wet Ingredients: In a large mixing bowl, combine the oil and granulated sugar, whisking until well blended. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Incorporate the Fruits: Fold in the grated zucchini and crushed pineapple into the wet mixture, ensuring everything is evenly distributed.

            Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in the chopped nuts and shredded coconut for added texture.

              Pour Into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil halfway through baking.

                  Cool and Serve: Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve as a delightful breakfast treat or dessert!

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices