Pineapple Zucchini Bread
Servings: 12
Welcome this zucchini bread recipe with pineapple into your baking rotation. Packed with moisture and sweetness (thanks to crushed pineapple), plus the perfect amount of spice. You will love this version of zucchini bread.
Print Recipe
Ingredients
Dry ingredients
- 1 ½ cups unbleached all-purpose flour spooned and leveled, weighed 184g
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Wet ingredients
- 1 cup grated zucchini finely grated, water squeezed out and lightly packed
- ¾ cup granulated sugar
- ⅓ cup Greek yogurt weighed 83g
- 1 large egg
- ¼ cup avocado oil
- ½ cup crushed pineapple drained (see notes)
- ½ tablespoon vanilla extract
Mix-ins
- ½ cup chopped Medjool dates chopped fairly small
- 1 tablespoon unbleached all-purpose flour
- ½ cup chopped toasted walnuts optional
Instructions
- Preheat oven to 350ºF and line a metal 8x4 inch loaf pan with parchment paper or grease well with cooking spray.
- Mix dry ingredients: in a medium bowl combine 1.5 cups flour , baking soda, baking powder, salt, cinnamon and nutmeg; set aside.
- Mix wet ingredients: in a large bowl mix together shredded zucchini (water squeezed out), sugar, yogurt, egg, oil, drained crushed pineapple and vanilla. Stir until everything is fully incorporated.
- Toss chopped medjool dates with flour until coated; set aside.
- Combine: To the large bowl of wet ingredients, add about half of the dry ingredients. Stir a few times then add the rest of the flour and chopped dates (and nuts if using).
- Bake: Pour batter into prepared loaf pan and bake uncovered for 40 minutes. Tent with foil and bake another 5-10 minutes. I typically check the bread after 8 minutes and do the toothpick test, then continue baking another 5 minutes uncovered.
- Cool: Allow the bread to cool in the pan for at least 20 minutes.