Zucchini Pineapple Wheat Bread
Discover the perfect blend of wholesome ingredients and delightful sweetness with this Zucchini Pineapple Wheat Bread! Made with a nutritious mix of whole wheat and all-purpose flours, this moist quick bread features the natural goodness of grated zucchini, the tropical sweetness of crushed pineapple, and a hint of warm cinnamon spice. With added applesauce for extra moisture and optional chopped walnuts for crunch, this versatile recipe is a healthier treat that doesn’t compromise on flavor. Perfect as a breakfast option, snack, or even a light dessert, this easy-to-make bread is naturally satisfying and bakes up beautifully in just over an hour. Serve a slice with your morning coffee or pack it in your lunchbox for a wholesome, homemade touch!
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Ingredients
- 2 cups Whole wheat flour
- 1 cup All-purpose flour
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 2 cups Zucchini, grated
- 1 cup Crushed pineapple, drained
- 0.5 cup Chopped walnuts (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 8x4-inch loaf pans or line them with parchment paper.
Step 2
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
Step 3
In another bowl, beat the granulated sugar, brown sugar, and eggs until well combined. Mix in the vegetable oil, applesauce, and vanilla extract.
Step 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Step 5
Fold in the grated zucchini, drained crushed pineapple, and chopped walnuts (if using). Stir gently until evenly incorporated.
Step 6
Divide the batter equally between the two prepared loaf pans, smoothing the tops with a spatula.
Step 7
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Step 8
Remove the pans from the oven and allow the bread to cool in the pans for 10 minutes. Then, transfer the loaves to a wire rack to cool completely.
Step 9
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
Nutrition Facts
| Serving size | (1867.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4219.3 |
| Total Fat 166.4g | 0% |
| Saturated Fat 25.0g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 558mg | 0% |
| Sodium 3601.8mg | 0% |
| Total Carbohydrate 645.5g | 0% |
| Dietary Fiber 47.4g | 0% |
| Total Sugars 355.3g | |
| Protein 80.9g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 453.2mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 3376.5mg | 0% |
Source of Calories