This zucchini bread with pineapple is very good. I made it for my family and everyone loved it! They couldn't stop eating it. You should definitely try it out!

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
12
Yield:
1 loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan.

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  • Combine flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.

  • Whisk pineapple juice, oil, and egg together in a smaller bowl. Pour into the flour mixture and mix together; mixture will be crumbly and dry. Add zucchini and pineapple and mix well until moist, blended, and very thick. Pour into the prepared loaf pan.

  • Combine oats, coconut, and brown sugar for topping in a third small bowl. Add margarine and toss with a fork until crumbly. Sprinkle over batter in the pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 60 minutes. Let cool before serving.

Nutrition Facts

194 calories; protein 2.6g; carbohydrates 37.6g; fat 4g; cholesterol 15.5mg; sodium 144.8mg. Full Nutrition
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