This easy zucchini-pineapple bread is the perfect healthy breakfast treat! Saving the pineapple juice strained from the can to brush on top of the bread keeps it moist and adds more pineapple flavor.

Sarah Epperson
Source: EatingWell.com, May 2020

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Recipe Summary

active:
15 mins
total:
1 hr 45 mins
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line with parchment paper, allowing 2 inches to hang over each long side.

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

  • Whisk oil, applesauce, vanilla and eggs in a small bowl until well combined. Fold the oil mixture into flour mixture until combined. Drain pineapple, reserving juice; set the juice aside. Fold the drained pineapple and shredded zucchini into the batter. Spoon the batter into the prepared pan.

  • Bake until a toothpick inserted in the center comes out clean with some moist crumbs, about 1 hour. (If needed, tent with foil during the last 20 minutes to keep the top from overbrowning.)

  • Brush the top of the bread with the reserved pineapple juice. Transfer to a wire rack to cool in the pan for 30 minutes. Remove the bread from the pan using the parchment as handles. Serve warm or at room temperature.

Tips

Equipment: Parchment paper

To make ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition Facts

250 calories; protein 4.5g 9% DV; carbohydrates 35.9g 12% DV; dietary fiber 2.9g 12% DV; sugars 20.5g; fat 10.8g 17% DV; saturated fat 1.7g 9% DV; cholesterol 46.5mg 16% DV; vitamin a iu 113.1IU 2% DV; vitamin c 4.6mg 8% DV; folate 19.5mcg 5% DV; calcium 37.7mg 4% DV; iron 1.2mg 7% DV; magnesium 35.2mg 13% DV; potassium 161.8mg 5% DV; sodium 339.1mg 14% DV; added sugar 17g.