– 2 cups grated zucchini – 1 cup crushed pineapple (drained) – 2 cups all-purpose flour – 1 tsp baking soda – ½ tsp baking powder – ½ tsp salt – 1 tsp cinnamon – 2 large eggs – ¾ cup sugar – ½ cup vegetable oil – 1 tsp vanilla extract
1
In a large bowl, whisk together eggs, sugar, oil, vanilla, crushed pineapple, and grated zucchini until well combined and smooth.
2
Stir in flour, baking soda, baking powder, cinnamon, and salt. Mix just until combined—do not overmix to keep bread tender and soft.
3
Pour batter into a greased loaf pan. Bake at 350°F for 50–60 minutes or until a toothpick comes out clean. Cool completely before slicing.
4
Discover the simple pantry addition that transforms your zucchini bread into a moist, flavorful masterpiece—every time you bake.
5
Crushed Pineapple is the upgrade! It adds extra moisture, natural sweetness, and a light tropical flavor that perfectly complements zucchini.