Pineapple Zucchini Loaf
A moist and delicious loaf combining the sweetness of pineapple with the freshness of zucchini.
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Main Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup grated zucchini
Preheat your oven to 350°F (175°C). Grease a loaf pan.
In a bowl, whisk together flour, baking soda, cinnamon, and salt.
In another bowl, beat together oil, sugar, eggs, and vanilla until smooth.
Stir in the dry ingredients until just combined.
Fold in the pineapple and zucchini.
Pour the batter into the prepared loaf pan.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
Loaf, Pineapple, Zucchini