Zucchini Pineapple Bread Recipe

Pineapple and Zucchinini Cake
Elaine Lemm
Ratings (6)
  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: Makes 1 loaf

Who does not love a sweet, moist carrot cake? The addition of the vegetable creates a sweetness and enviable moistness to the cake. Carrots are not the only vegetable that can appear in a cake recipe though.  Zucchinis are another veggie which 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 castor sugar
  • 1 teaspoon vanilla extract
  • 2 large free-range eggs
  • 2 zucchini (peeled, seeds removed, and grated)
  • 1 cup canned pineapple pulp (or crushed pineapple, drained of juice)
  • 2 cups all purpose flour (extra for dusting)
  • 1 teaspoon bicarbonate of soda (aka baking soda)
  • 1/2 teaspoon salt
  • Pinch baking powder
  • 1 teaspoon cinnamon (ground)
  • Pinch nutmeg (freshly grated)
  • 1/2 cup walnuts  (toasted and chopped)
  • 1/2 cup raisins

Steps to Make It

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

To make the recipe easier, use a food processor to make this cake. 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. At number 4, follow carefully by folding rather than whisking. For this, we recommend using a  metal spoon). 

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.

Add the grated zucchini and pineapple and stir.

Pour the batter into a large roomy mixing bowl. Mix all the dry ingredients (flour, baking soda, salt, baking powder, cinnamon, and nutmeg) in another bowl. Then, a little at a time, fold the dry mix into the wet using a large metal spoon.

Finally gently stir in the nuts and fruits.

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, then place into the middle of the heated oven and bake for 60 minutes. The cake 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).

Leave the cakes in the tin for 15 minutes, then tip out onto a cooling rack. Serve when completely cold.

The cake also freezes well if you want to eat it later. 

Kitchen Notes:

This cake 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. 

Use the best olive oil you can for this; cheaper versions may add a bitter back note to the cake. If you do not have a quality oil, use a bland vegetable or rice bran oil, so the flavor remains neutral.

If freezing the cake, wrap well with foil and plastic wrap. Do not freeze for longer than a month. The cake should be defrosted slowly in the refrigerator before serving, serve at room temperature not directly from the fridge or the flavors will be dull.