A pineapple zucchini bread to remember

By Jeanie Rose | Summer Squash

Oct 06

A pineapple zucchini bread to remember
I’ve never net a zucchini bread that I didn’t like. Some I like better than others and this one is my all-time, hands-down favorite. The recipe lives in one of those little recipe collections assembled and printed to raise money, so I don’t know where to give credit. So thank you, dear baker, whoever you are. Thank you for the subtle and haunting flavors in this bread!

Mix up this recipe with all purpose flour, whole wheat, or gluten-free flour. You will still get a good loaf. The texture will vary just a bit among the flours, but the bread is still superb.

Double the recipe. Triple or quadruple. You will only be limited by the size of your oven and the number of bread pans tucked away in your cabinet. If you are short of pans, call me. I have far more bread pans than oven space. How did that happen? Blame it on those thrift stores offering old bread pans with the wonderful baked-on patina that ensures your loaves will not stick. Be still my heart!

If you love giving away baked goods at Christmas, this bread is a great possibility. Freeze plenty of grated zucchini to accomplish this. Pineapple zucchini bread gets rave reviews. You will be so pleased and proud.

Pineapple Zucchini Bread Ingredients

A pineapple zucchini bread to remember

  • 3 cups flour (flour of your choice)
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 cup coconut oil, melted and cooled
  • 2 teaspoons vanilla
  • 3 eggs, room temperature
  • 2 cups whole cane sugar
  • 2 cups grated zucchini
  • 8 1/2 ounces crushed pineapple
  • 1 cup chopped walnuts (optional)
  • 1 cup raisins (optional)

Pineapple Zucchini Bread Steps

  1. Measure the flour, salt, baking powder, baking soda, cinnamon, and nutmeg into a large mixing bowl. With a wire wisk or pastry blender, mix the dry ingredients until they are thoroughly blended.
  2. Add the oil, vanilla, eggs, sugar, zucchini, and pineapple into a second large mixing bowl. Mix until well blended.
  3. Measure the nuts and walnuts into the dry mix. Toss to lightly coat them with flour. This little manuever helps to keep the nuts and raisins in suspension in the dough while it bakes. In other words, they are less likely to end up at the bottom of the loaf.
  4. Sprinkle the dry ingredients over the wet ingreadients and stir gently. Stir just enough to get the dry ingredients blended in. Do not over-mix or beat. Such dough abuse results in a tough bread texture.
  5. Pour the dough into two greased 9-inch bread pans.
  6. Bake at 350 degrees for about 40 minutes. When the tops are brown start checking for doneness. Tap the top of the loaf. If there is a give, the dough is not completely baked. If the top feels firm, check it with a toothpick. An inserted toothpick should come out clean of dough, a sure sign of doneness.
  7. If you opt to bake this bread in smaller pans, your baking time will be shorter. The wonderful aroma coming from the oven is a good signal that the bread is almost done.
  8. Cool the loaves on wire racks for at least 30 minutes before removing them from the pans. This give the bread a chance to firm up and drop from the pans without breaking.
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