Pineapple zucchini loaf –Cooking is a delightful journey that brings flavors from across the world right to your kitchen. Today, we are going to create a refreshing Pineapple & Zucchini Loaf that combines the sweetness of pineapple with the subtle earthiness of zucchini. This loaf is perfect for breakfast or a snack, and it’s easy to make. Let’s get started!
Pineapple & Zucchini Loaf
This loaf is not only delicious but also a great way to incorporate vegetables into your meal. The combination of ingredients creates a moist and flavorful treat that everyone will enjoy.
Ingredients:
- 1 cup finely grated zucchini
- 1 cup crushed pineapple, drained
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
- Gradually add the grated zucchini and crushed pineapple to the mixture, stirring until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice the Pineapple & Zucchini Loaf and enjoy it as a delightful snack or breakfast treat. This recipe is fantastic for sharing with friends and family, or you can keep it all for yourself—a little indulgence now and then is perfectly fine! Happy baking!
