Description
An incredibly moist pineapple zucchini quick bread packed with pecans, warm spices, and sweet pineapple. Makes two generous loaves perfect for sharing or freezing.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup toasted chopped pecans
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 1/2 cups grated zucchini
- 8.5 oz drained crushed pineapple
Instructions
- Preheat oven to 350°F and prepare two 9×5-inch loaf pans.
- Whisk eggs, sugars, oil, and vanilla until fluffy.
- Fold in zucchini and drained pineapple.
- Combine flour, baking soda, baking powder, cinnamon, allspice, and salt.
- Add dry ingredients and pecans in three additions.
- Mix just until combined.
- Divide batter between loaf pans.
- Bake 55 to 60 minutes until a toothpick comes out clean.
- Cool 5 minutes in pans.
- Transfer to a wire rack and cool completely.
Notes
- Drain pineapple well before adding.
- Do not overmix the batter.
- Store at room temperature up to 3 days.
- Freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23
- Sodium: 240
- Fat: 17
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 2
- Protein: 4
- Cholesterol: 28