Zucchini pineapple bread
Zucchini pineapple bread is so amazing!! The best way to make zucchini bread super moist and brings in a great sweetness naturally with added pineapple.
Prep Time15 mins
Cook Time50 mins
Total Time55 mins
Add all wet ingredients: eggs, sugars, shredded zucchini, pineapple, spices and oil in 1 bowl and mix on low.
Add all dry ingredients in a different bowl, stir, then combine slowly together.
Spray loaf pans well (will make 2, or more depending on the size of your pans). Pour mixture in (half full) and cook at 350 degrees for 50 min or until golden brown on top. (ovens vary so check at 45 minutes and cook longer if needed)
Muffins take approx. 18 min. or until tops are lightly browned and bounce back when touched lightly in center. Allow to sit in pan when taken out to finish cooking. Do NOT overcook.
Serving: 4oz | Calories: 342kcal | Carbohydrates: 49g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 92mg | Potassium: 94mg | Sugar: 30g | Vitamin A: 55IU | Vitamin C: 1.7mg | Calcium: 29mg | Iron: 1.4mg