Pioneer Woman Zucchini Pineapple Bread

This Pioneer Woman Zucchini Pineapple Bread recipe is one of the best Zucchini Pineapple Bread recipes ever. This moist Zucchini Pineapple Bread is made with crushed pineapple, shredded zucchini, raisins, nuts, and other ingredients. This perfect Zucchini Pineapple Bread is moist, healthy, and super easy to make. Don’t forget to leave your feedback about this Pioneer Woman bread recipe.

Zucchini Pineapple Bread Ingredients

• 2 cups finely shredded zucchini
• 1 can (8 ounces) of crushed pineapple, drained
• 3 cups all-purpose flour
• 2 cups sugar(white or brown)
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 3 large eggs
• 1 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup chopped nuts
• 1 cup raisins (optional)

How To Make The Best Moist Zucchini Pineapple Bread

1. Preheat oven to 350°F. Spray two 8×4 inch loaf pans with non-stick spray and lightly dust with flour.
2. In a big bowl, mix together the flour, sugar, baking soda, cinnamon, salt, nutmeg, and baking powder. In a different bowl, beat the eggs, oil, and vanilla together. Mix this into the dry ingredients until it’s just combined. Add in the zucchini, pineapple, nuts, and raisins (if you want).
3. Pour the mixture into the prepared pans. Bake them until you can poke the center with a toothpick and it comes out clean, which should take about 50-60 minutes. Use a knife to loosen the bread from the sides of the pans. 
4. Let them cool in the pans for 10 minutes, then take them out to cool completely on a wire rack.

What To Serve With Zucchini Pineapple Bread

This Zucchini Pineapple Bread goes well with butter, cream cheese, or honey. It also pairs well with a cup of coffee or tea for breakfast.

How Long Does Zucchini Pineapple Bread Last

Zucchini Pineapple Bread should last at room temperature for about 2-3 days. Just store it in a cool, dry place, preferably in an airtight container, to stay fresh for a longer time.

Also, Zucchini Pineapple Bread can last about 1 week in the fridge. To store it correctly, simply wrap it in plastic wrap or put it in an airtight container, then place it in the fridge.

Can I Freeze Zucchini Pineapple Bread

Yes, Zucchini Pineapple Bread freezes well and can last about 2-3 months in the freezer. To freeze it correctly, simply wrap it tightly in plastic wrap, then in aluminum foil, and then place it in the freezer.

To thaw frozen Zucchini Pineapple Bread, simply transfer it to the refrigerator overnight.

How To Reheat Zucchini Pineapple Bread

To reheat Zucchini Pineapple Bread, simply warm it in the oven at 350° for about 10-15 minutes.

Zucchini Pineapple Bread Nutrition Facts

• 202 calories
• 10g fat (1g saturated fat)
• 20mg cholesterol
• 166mg sodium
• 27g carbohydrate (16g sugars, 1g fiber)
• 3g protein

Do You Leave The Skin On Zucchini When Making Bread?

Yes, you can leave the skin on the zucchini when making bread. The skin adds a nice color and extra nutrients to the bread. Just make sure to wash the zucchini thoroughly before using it.

Do You Remove The Seeds From Zucchini Before Making Bread?

No, you don’t need to remove the seeds from the zucchini before making bread. The seeds are soft and edible, and they blend well into the bread once it’s baked. 

How To Make Crushed Pineapple Out Of Canned Pineapple Chunks?

To make crushed pineapple from canned chunks for this recipe, first, drain the juice from the can. Then, put the pineapple chunks into a blender or food processor. Give it a few pulses until you get the crushed consistency you desire. 

Be careful not to over-blend, or you’ll end up with a pineapple puree instead of crushed pineapple.

Try More Recipes:

• Lemon Zucchini Bread
• Zucchini Carrot Bread
• Cinnamon Bread
• Pumpkin Bread
• Brown Butter Milk Bread
• Date Nut Bread

Pioneer Woman Zucchini Pineapple Bread

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Breakfast

Difficulty:BeginnerPrep time: 15 minutesCook time: 50 minutesTotal time:1 hour 5 minutesServings:2 loavesCalories:202 kcal

Description

This Pioneer Woman Zucchini Pineapple Bread recipe is one of the best Zucchini Pineapple Bread recipes ever. This moist Zucchini Pineapple Bread is made with crushed pineapple, shredded zucchini, raisins, nuts, and other ingredients. This perfect Zucchini Pineapple Bread is moist, healthy, and super easy to make.

Pioneer Woman Zucchini Pineapple Bread Ingredients

• 2 cups finely shredded zucchini
• 1 can (8 ounces) of crushed pineapple, drained
• 3 cups all-purpose flour
• 2 cups sugar(white or brown)
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 3 large eggs
• 1 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup chopped nuts
• 1 cup raisins (optional)

How To Make Pioneer Woman Zucchini Pineapple Bread

1. Preheat oven to 350°F. Spray two 8×4 inch loaf pans with non-stick spray and lightly dust with flour.
2. In a big bowl, mix together the flour, sugar, baking soda, cinnamon, salt, nutmeg, and baking powder. In a different bowl, beat the eggs, oil, and vanilla together. Mix this into the dry ingredients until it’s just combined. Add in the zucchini, pineapple, nuts, and raisins (if you want).
3. Pour the mixture into the prepared pans. Bake them until you can poke the center with a toothpick and it comes out clean, which should take about 50-60 minutes. Use a knife to loosen the bread from the sides of the pans. 
4. Let them cool in the pans for 10 minutes, then take them out to cool completely on a wire rack.

Keywords:Pioneer Woman Zucchini Pineapple Bread, moist pineapple zucchini bread, zucchini bread with pineapple recipe, crushed pineapple zucchini bread, zucchini pineapple bread healthy .