Pineapple Zucchini Bread
Made with whole grains, shredded zucchini, and sweet pineapple, this recipe for zucchini bread is low in fat, naturally sweetened, and most importantly, irresistibly delicious.
Servings: 12
Equipment
Ingredients
- 1½ cups coarsely grated zucchini (~2-3 small zucchini) drained of excess moisture
- 1¾ cups white whole wheat flour or all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon table salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- ⅓ cup canola oil or melted and cooled butter or coconut oil
- ½ cup honey
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple drained well
Instructions
- Preheat oven to 350℉ (175℃). Generously grease a 9x5 loaf pan with butter, spray with cooking spray, or brush with coconut or canola oil.
- Wash, dry, and trim the edges off the zucchini, then use a box grater or a food processor fitted with a shredding blade to coarsely grate it.
- Place the shredded zucchini into a kitchen towel or piece of cheesecloth and tightly squeeze to wring out any excess moisture. Measure out 1½ cups coarsely grated zucchini after draining, and set aside.
- In a large mixing bowl, sift or whisk together 1¾ cups white whole wheat flour, 1 teaspoon baking soda, ½ teaspoon table salt, ½ teaspoon baking powder, and 1 teaspoon ground cinnamon until the ingredients are evenly combined.
- In a small mixing bowl, whisk together 2 large eggs, ⅓ cup canola oil , ½ cup honey , ½ cup unsweetened applesauce, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients, and fold together until there are no more streaks of flour. Add the grated zucchini and drained pineapple, and fold together again until just combined.
- Pour batter into prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out mostly clean or the internal temperature of the bread reaches 200-205℉.
- Cool the bread in the pan for 10 minutes on a baking rack, then run a thin knife or offset spatula around the edges to loosen it. Invert the pan, remove the loaf, and let cool completely.
- Slice and enjoy or store the unsliced bread in an airtight container at room temperature for 24 hours or in the fridge for 3-4 days.
Video
Notes
Flour: This recipe can be made with white whole wheat flour, whole wheat flour, all-purpose flour, or a 1:1 gluten-free flour blend. For best results, weigh the flour or spoon it into your measuring cup, then level it off.
Honey: Maple syrup can be used, but it will add a subtle maple flavor.
Add Nuts: Add up to 1 cup of chopped nuts (walnuts or pecans) to the sifted dry ingredients and toss to coat with the flour. This helps the nuts from sinking to the bottom of the loaf.
Freezing Zucchini Bread: Cool the bread fully, then wrap it in a layer of plastic wrap followed by a layer of foil. Place into a freezer-safe storage bag and freeze for up to 3 months. Defrost overnight in the refrigerator and then use it within 5 days
Nutrition
Calories: 183kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 202mg | Potassium: 167mg | Fiber: 2g | Sugar: 13g | Vitamin A: 93IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg
