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 1/2 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
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1/2 cup crushed pineapple, drained
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts (optional)
Instructions
- 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.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
- Gently squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels to prevent excess wetness in the bread.
- Fold the dry ingredient mixture into the wet ingredients, stirring just until combined. Do not overmix.
- Gently fold in grated zucchini, drained crushed pineapple, dried cranberries, and chopped walnuts (if using) until evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- 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.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 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
- 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.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to tough, dense bread.
- Optional Crunch: The chopped walnuts add a delightful texture, but feel free to swap with pecans or almonds if preferred.
- 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.
- 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