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Pioneer Woman Zucchini Pineapple Bread

Pioneer Woman Zucchini Pineapple Bread

This Pioneer Woman Zucchini Pineapple Bread recipe is made with like flour, baking soda, cinnamon, and more. It takes 120 minutes to prepare and yields 12 servings.

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🧡 Why You’ll Love This Zucchini Pineapple Bread Recipe:

  • Moist and Flavorful: The combination of grated zucchini and crushed pineapple creates a moist texture with a burst of sweetness in every bite.
  • Easy Preparation: With simple ingredients and straightforward instructions, even novice bakers can whip up this delicious bread effortlessly.
  • Versatile Snack: Perfect for breakfast, a midday snack, or dessert, this bread is a versatile treat suitable for any time of day.
  • Healthier Option: Packed with nutritious ingredients like zucchini and raisins, this bread offers a healthier alternative to traditional baked goods.
  • Crowd-Pleasing: Whether you’re serving it to family, friends, or guests, this bread is sure to impress with its delightful taste and aroma.

❓ What Is Pioneer Woman Zucchini Pineapple Bread Recipe?

Pioneer Woman Zucchini Pineapple Bread is a moist and flavorful quick bread made with grated zucchini, crushed pineapple, and warm spices. It’s known for its tender texture and sweet taste, reminiscent of homemade comfort food.

Pioneer Woman Zucchini Pineapple Bread
Pioneer Woman Zucchini Pineapple Bread

🍍 Pioneer Woman Zucchini Pineapple Bread Ingredients:

  • Nonstick cooking spray, for the pans
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 cup canola oil
  • 2 teaspoons pure vanilla extract
  • 2 cups grated zucchini
  • One 8-ounce can crushed pineapple, drained
  • 1 cup raisins

🍞 How To Make Pioneer Woman Zucchini Pineapple Bread

  1. Preheat the oven to 350 degrees F. Use cooking spray to grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans.
  2. A small bowl with cinnamon, baking powder, salt, nutmeg, cloves, and baking soda should be used to mix the ingredients.
  3. Put the sugar, eggs, oil, and vanilla in a medium bowl and mix them together well. Add the pineapple and veggies and mix well. Mix the wet ingredients in well with the dry ones. Add the raisins and mix them in.
  4. In each cake pan, put half of the batter. Turn the pans over halfway through baking. Keep baking until a toothpick stuck in the middle comes out clean, which should take about 50 minutes. Allow the bread to cool in the pans for five minutes. Then, carefully remove the loaves and let them cool on a wire rack.

💭 Recipe Tips:

  • Ensure zucchini is well-drained to avoid excess moisture in the bread.
  • Use ripe pineapple for optimal sweetness and flavor.
  • Don’t overmix the batter to prevent a dense texture.
  • Adjust spices to taste, adding more or less depending on preference.
  • Monitor baking time closely to prevent over or undercooking.
Pioneer Woman Zucchini Pineapple Bread
Pioneer Woman Zucchini Pineapple Bread

🍨 What To Serve With Zucchini Pineapple Bread?

Serve Zucchini Pineapple Bread with cream cheese or butter for a simple, delicious topping it pairs well with a cup of coffee or tea for breakfast for dessert, accompany it with vanilla ice cream or a dollop of whipped cream.

🎚 How To Store Leftovers Zucchini Pineapple Bread?

  • Refrigerator: To store Leftovers Zucchini Pineapple Bread wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days.
  • Freezer: For freezing wrap the cooled Leftovers Zucchini Pineapple Bread in plastic wrap and then foil and store in an airtight container or freezer bag for up to 3 months.

🥵 How To Reheat Leftovers Zucchini Pineapple Bread?

  • Microwave: Wrap Leftovers Zucchini Pineapple Bread slices in a damp paper towel and heat for 20-30 seconds.
  • Oven: Place Leftovers Zucchini Pineapple Bread slices on a baking sheet cover them with foil and warm at 300°F for 10-15 minutes.

FAQ’S

How Do I Prevent Zucchini Pineapple Bread From Becoming Too Moist?

To prevent Zucchini Pineapple Bread from becoming too moist, ensure to thoroughly drain excess liquid from both the zucchini and pineapple before adding them to the batter, consider reducing the amount of pineapple juice or using crushed pineapple instead of chunks for better moisture control.

How Do I Know When Zucchini Pineapple Bread Is Done Baking?

You can tell Zucchini Pineapple Bread is done baking when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. Also, the top should be golden brown and firm to the touch.

Can I Use Coconut Oil Instead Of Canola Oil In Zucchini Pineapple Bread?

Yes, you can substitute coconut oil for canola oil in Zucchini Pineapple Bread. However, be mindful that coconut oil might impart a slightly different flavor to the bread compared to canola oil.

Can I Use Fresh Pineapple Instead Of Canned In Zucchini Pineapple Bread?

Fresh pineapple can be used instead of canned in Zucchini Pineapple Bread, but ensure to finely chop it and drain any excess juice to avoid adding too much moisture to the batter. Adjustments in sugar might be needed as fresh pineapple tends to be sweeter than canned.

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Pioneer Woman Zucchini Pineapple Bread Nutrition Facts

Amount Per Serving

  • Calories: 347
  • Total Fat: 16 g
  • Saturated Fat: 1 g
  • Carbohydrates: 48 g
  • Dietary Fiber: 1 g
  • Sugar: 28 g
  • Protein: 4 g
  • Cholesterol: 35 mg
  • Sodium: 249 mg
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Print Recipe

Pioneer Woman Zucchini Pineapple Bread

Author: Imen Dridi Cooking Method:Baking Cuisine:American, British Courses:Sides, Breakfast, Dessert Recipe Keys: Z Zucchini Pineapple Bread
Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 30 minutesRest time: minutesTotal time:2 hours Servings:12 servingsCalories:347 kcal Best Season:Suitable throughout the year

Description

This Pioneer Woman Zucchini Pineapple Bread recipe is made with like flour, baking soda, cinnamon, and more. It takes 120 minutes to prepare and yields 12 servings.

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F. Use cooking spray to grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans.
  2. A small bowl with cinnamon, baking powder, salt, nutmeg, cloves, and baking soda should be used to mix the ingredients.
  3. Put the sugar, eggs, oil, and vanilla in a medium bowl and mix them together well. Add the pineapple and veggies and mix well. Mix the wet ingredients in well with the dry ones. Add the raisins and mix them in.
  4. In each cake pan, put half of the batter. Turn the pans over halfway through baking. Keep baking until a toothpick stuck in the middle comes out clean, which should take about 50 minutes. Allow the bread to cool in the pans for five minutes. Then, carefully remove the loaves and let them cool on a wire rack.

Notes


  • Ensure zucchini is well-drained to avoid excess moisture in the bread.
    Use ripe pineapple for optimal sweetness and flavor.
    Don’t overmix the batter to prevent a dense texture.
    Adjust spices to taste, adding more or less depending on preference.
    Monitor baking time closely to prevent over or undercooking.
Keywords:Pioneer Woman Zucchini Pineapple Bread

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