Pineapple Zucchini Bread

Name: Pineapple Zucchini Bread
Total time: 70 min
Yield: 16 servings
Cuisine: Indonesian
Ingredients: 3 cups all purpose flour; 2 teaspoons baking soda; ½ teaspoon baking powder; 1½ teaspoons ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon salt; 3 large eggs; ½ cup unsweetened applesauce; ¼ cup vegetable or canola oil; ¾ cup packed light brown sugar; ¾ cup granulated white sugar; 2 teaspoons vanilla extract; 2½ cups shredded zucchini; One 8.5-ounce can crushed, unsweetened pineapple, (in its own juice (drained))

This is a delicious bread recipe to make with your summer zucchini!

⏱️ 70 min 🔪 Prep: 15 min 🔥 Cook: 55 min 📊 Medium 👁️ 16 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

16 servings

3 cups all purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1½ teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
3 large eggs
½ cup unsweetened applesauce
¼ cup vegetable or canola oil
¾ cup packed light brown sugar
¾ cup granulated white sugar
2 teaspoons vanilla extract
2½ cups shredded zucchini
One 8.5-ounce can crushed, unsweetened pineapple, (in its own juice (drained))

Steps

Place the oven rack in the middle position and preheat the oven to 350℉. Spray two 8x4 inch loaf pans with nonstick spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt.
In a large bowl, whisk together the eggs, applesauce, oil, sugars, and vanilla. Stir in the zucchini and pineapple. Then stir in the dry ingredients, a little at a time, just until the batter is moistened and incorporated. Don't over-mix.
Divide the batter between the two prepared loaf pans. Bake 50 to 60 minutes, or until the edges pull away slightly from the sides of the pan and a toothpick inserted in the center comes out clean. Let the bread cool in the pans for at least 20 minutes before removing them to a wire rack to cool completely. This bread will keep well at room temperature for up to three days.