Zucchini Pineapple Bread

Vegetarian
Dairy Free
Health score
3%
Zucchini Pineapple Bread
140 min.
12
406kcal

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Zucchini Pineapple Bread: A Vegetarian and Dairy-Free Delight

Are you a fan of delicious, moist bread that's both vegetarian and dairy-free? Look no further! This Zucchini Pineapple Bread is the perfect recipe for you. With its delightful combination of zucchini and pineapple, this bread is sure to become a favorite in your household.

Not only is this recipe easy to follow, but it also serves 12 people and can be ready in just 140 minutes. Each serving contains 406 calories, making it a guilt-free treat you can enjoy without worrying about your diet.

The best part? You probably already have most of the ingredients in your pantry! From all-purpose flour and baking powder to vanilla extract and chopped walnuts, this recipe combines them in a way that creates a mouth-watering aroma as it bakes.

So why not give this Zucchini Pineapple Bread a try? It's the perfect snack for breakfast, brunch, or even a mid-afternoon treat. Your taste buds will thank you!

Ingredients

  • 0.3 teaspoon double-acting baking powder 
  • teaspoons baking soda 
  • ounce pineapple crushed drained well canned
  •  eggs 
  • cups flour all-purpose
  • 1.5 teaspoons ground cinnamon 
  • cup raisins 
  • teaspoon salt 
  • 0.8 teaspoon vanilla extract 
  • cup vegetable oil 
  • cup walnut pieces chopped
  • cups granulated sugar white
  • cups zucchini shredded

Equipment

  • frying pan
  • oven
  • mixing bowl
  • wire rack
  • loaf pan
  • toothpicks

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Line the bottom of two 9x5-inch loaf pans with parchment paper.
  2. Mix flour, baking soda, salt, baking powder, and cinnamon in a bowl. Beat sugar, vegetable oil, eggs, and vanilla extract together in a large mixing bowl, and stir in zucchini and pineapple. Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter evenly between the two prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper, and allow bread to cool completely.

Nutrition Facts

Calories406kcal
Protein6.46%
Fat24.95%
Carbs68.59%

Properties

Glycemic Index
27.99
Glycemic Load
45.84
Inflammation Score
-4
Nutrition Score
10.182608651078%

Flavonoids

Cyanidin
0.26mg
Quercetin
0.14mg

Nutrients percent of daily need

Calories:405.7kcal
20.28%
Fat:11.6g
17.85%
Saturated Fat:1.59g
9.91%
Carbohydrates:71.78g
23.93%
Net Carbohydrates:68.88g
25.05%
Sugar:36.9g
40.99%
Cholesterol:40.92mg
13.64%
Sodium:407.07mg
17.7%
Alcohol:0.09g
100%
Alcohol %:0.07%
100%
Protein:6.76g
13.51%
Manganese:0.66mg
33.2%
Vitamin B1:0.33mg
21.68%
Selenium:14.85µg
21.21%
Folate:78.19µg
19.55%
Vitamin B2:0.27mg
15.96%
Copper:0.28mg
13.96%
Iron:2.42mg
13.43%
Fiber:2.9g
11.62%
Vitamin B3:2.25mg
11.24%
Phosphorus:109.5mg
10.95%
Magnesium:33.99mg
8.5%
Vitamin B6:0.16mg
7.79%
Vitamin K:8.17µg
7.78%
Potassium:270.85mg
7.74%
Vitamin C:6.26mg
7.59%
Zinc:0.78mg
5.18%
Vitamin B5:0.41mg
4.1%
Calcium:38mg
3.8%
Vitamin E:0.53mg
3.56%
Vitamin A:112.87IU
2.26%
Vitamin B12:0.1µg
1.63%
Vitamin D:0.22µg
1.47%
Source:Allrecipes