Zucchini Pineapple Bread

Pineapple and Zucchinini Cake
Elaine Lemm
Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 8 servings
Yield: 1 loaf
Nutrition Facts (per serving)
440 Calories
20g Fat
62g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 440
% Daily Value*
Total Fat 20g 25%
Saturated Fat 3g 14%
Cholesterol 47mg 16%
Sodium 315mg 14%
Total Carbohydrate 62g 23%
Dietary Fiber 3g 9%
Total Sugars 34g
Protein 7g
Vitamin C 17mg 86%
Calcium 41mg 3%
Iron 2mg 13%
Potassium 321mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who doesn't love a sweet, moist carrot cake? The addition of the vegetable creates sweetness and enviable moistness to the delicious dessert. Carrots are not the only vegetable that can appear in a dessert recipe though. Zucchinis are another veggie that will bring out an amazing flavor and support the pineapple pulp for the much-needed moisture.

A sure-fire winner for sure! 

Ingredients

  • 1/2 cup extra-virgin olive oil

  • 1 cup caster sugar

  • 1 teaspoon vanilla extract

  • 2 large free-range eggs

  • 2 zucchini, peeled, seeds removed, and grated

  • 1 cup crushed pineapple, canned, or pineapple pulp, drained of juice

  • 2 cups all-purpose flour, plus extra for dusting

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 pinch baking powder

  • 1 teaspoon ground cinnamon

  • 1 pinch nutmeg, freshly grated

  • 1/2 cup walnuts, toasted and chopped

  • 1/2 cup raisins

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F and grease a 2-pound loaf tin.

  3. Put the oil, sugar, vanilla, and eggs into the bowl of the processor and blend for a few minutes until the mixture is thick and lighter in color.

  4. Add the grated zucchini and pineapple and stir. Pour the batter into a large roomy mixing bowl.

  5. Mix all the dry ingredients (flour, baking soda, salt, baking powder, cinnamon, and nutmeg) in another bowl.

  6. Then, a little at a time, fold the dry mix into the wet using a large metal spoon.

  7. Finally gently stir in the nuts and fruits.

  8. Tip the batter into the prepared tin making sure it is well packed and level with the back of a spoon. Bang the tin on the worktop to settle the mixture.

  9. Then place into the middle of the heated oven and bake for 60 minutes. The zucchini bread is ready when it is golden and well risen and when pierced with a skewer will come out clean (if not return it to the oven and cook a little longer).

  10. Leave the loaves in the tin for 15 minutes, then tip out onto a cooling rack. Serve when completely cold. (The bread also freezes well if you want to eat it later.) 

  11. Enjoy!

Tips

  • This bread is a green and tropical version of a classic carrot cake. As with the carrot version, this one relies on the soft flavors and moisture from the vegetables and, of course, the fruit. You can substitute the zucchini with grated carrot, the results will be similar in texture. 
  • To make the recipe easier, use a food processor to make this bread. Do not worry if you do not have one. You can use a hand whisk and a large mixing bowl wherever the recipe says blend. When adding the grated zucchini and pineapple, follow carefully by folding rather than whisking. For this, we recommend using a metal spoon. 
  • Use the best olive oil you can for this; cheaper versions may add a bitter back note to the bread. If you do not have a quality oil, use a bland vegetable or rice bran oil, so the flavor remains neutral.
  • If freezing the bread, wrap well with foil and plastic wrap. Do not freeze for longer than a month. The bread should be defrosted slowly in the refrigerator before serving, serve at room temperature not directly from the fridge or the flavors will be dull. 

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