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 whole white wheat 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.
- Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture. Measure out 1½ cups coarsely grated zucchini and set aside.
- In a large mixing bowl, sift or whisk together 1¾ cups whole white 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℉.
- 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.
- Store the cooled bread in the fridge for 3-4 days in an airtight container or in the freezer for up to 3 months.
Video
Notes
Whole Wheat Flour: This recipe can be made using whole wheat flour, all-purpose, or whole white wheat flour. I recommend using whole white wheat, as it is still a whole grain, but bakes up lighter.
Honey: Feel free to use maple syrup in place of the honey.
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
