Home » Breads & Baked » Pineapple Cranberry Zucchini Bread

Pineapple Cranberry Zucchini Bread

Pineapple Cranberry Zucchini Bread

Get ready to transform your baking game with a mind-blowing recipe that combines the most unexpected ingredients into a mouthwatering masterpiece! This Pineapple Cranberry Zucchini Bread is not just another ordinary quick bread - it's a culinary adventure that will tantalize your taste buds and make your kitchen smell like heaven. Imagine a perfectly moist, subtly sweet bread packed with tropical pineapple, tart cranberries, and sneaky nutritious zucchini that even picky eaters won't be able to resist!

Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 1 loaf

Ingredients

  1. 1 1/2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 teaspoon ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/4 teaspoon ground ginger
  8. 1/2 cup unsalted butter, softened
  9. 3/4 cup granulated sugar
  10. 2 large eggs
  11. 1 teaspoon vanilla extract
  12. 1 cup grated zucchini
  13. 1/2 cup crushed pineapple, drained
  14. 1/2 cup dried cranberries
  15. 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and line with parchment paper for easy removal.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
  3. In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
  4. Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
  5. Gently squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels to prevent excess wetness in the bread.
  6. Fold the dry ingredient mixture into the wet ingredients, stirring just until combined. Do not overmix.
  7. Gently fold in grated zucchini, drained crushed pineapple, dried cranberries, and chopped walnuts (if using) until evenly distributed.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
  9. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  10. Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for 3-4 days or refrigerated for up to a week.

Tips

  1. Moisture Management: Always squeeze excess water from grated zucchini to prevent a soggy bread. Use a clean kitchen towel or paper towels to press out the liquid.
  2. Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to tough, dense bread.
  3. Optional Crunch: The chopped walnuts add a delightful texture, but feel free to swap with pecans or almonds if preferred.
  4. Storage Hack: For maximum freshness, wrap the cooled bread in plastic wrap or store in an airtight container. It stays delicious for 3-4 days at room temperature or up to a week in the refrigerator.
  5. Make It Your Own: Experiment with adding a cream cheese glaze or sprinkling some powdered sugar on top for an extra indulgent touch!

Nutrition Facts

Calories: 250kcal

Carbohydrates: 32g

Protein: 4g

Fat: 12g

Saturated Fat: 6g

Cholesterol: 55mg

Pin Recipe Share Email

Share this:

Leave a Comment