Spicy Pineapple Zucchini Bread

This Spicy Pineapple Zucchini Bread is a delightful twist on classic summer baking, combining the natural sweetness of fresh pineapple with the earthy texture of grated zucchini. The batter is enriched with vanilla, cinnamon, and nutmeg, creating a warm, aromatic profile that feels like a comforting hug in every slice. Topped with chopped nuts and plump currants, each bite offers a satisfying contrast of textures. It's perfect for breakfast with coffee, an afternoon snack, or a unique addition to your dessert table. This recipe makes two generous loaves, making it ideal for sharing or freezing for later enjoyment.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 2168.4

Dietary: Vegetarian

Description

This Spicy Pineapple Zucchini Bread is a delightful twist on classic summer baking, combining the natural sweetness of fresh pineapple with the earthy texture of grated zucchini. The batter is enriched with vanilla, cinnamon, and nutmeg, creating a warm, aromatic profile that feels like a comforting hug in every slice. Topped with chopped nuts and plump currants, each bite offers a satisfying contrast of textures. It's perfect for breakfast with coffee, an afternoon snack, or a unique addition to your dessert table. This recipe makes two generous loaves, making it ideal for sharing or freezing for later enjoyment.

Ingredients

3 Eggs
3 cup All-purpose flour
1 cup Oil
2 teaspoon Baking soda
2 cup Granulated sugar
1 teaspoon Salt
2 teaspoon Vanilla
1/2 teaspoon Baking powder
2 cup Coarsely grated, unpeeled zucchini
1 1/2 teaspoon Cinnamon
1 can Crushed pineapple, drained
3/4 teaspoon Nutmeg
1 cup Finely chopped nuts
1 cup Currants

Directions

1
Preheat oven to 350°F (175°C). Grease and flour two 9" x 5" loaf pans.
2
In a large bowl, beat eggs until light and fluffy.
3
Add oil, sugar, and vanilla to the eggs; beat until thick and foamy.
4
Stir in the grated zucchini and drained crushed pineapple until evenly distributed.
5
In a separate bowl, whisk together flour, baking soda, salt, baking powder, cinnamon, and nutmeg.
6
Gradually stir the dry ingredients into the wet mixture until just blended; do not overmix.
7
Fold in the chopped nuts and currants until evenly distributed.
8
Divide the batter evenly between the prepared loaf pans.
9
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
10
Let loaves cool in pans for 10 minutes.
11
Turn out onto wire racks to cool completely before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 2168.4kcal

% Daily Value *
Total Fat 105.4g163%
Saturated Fat 14.3g72%
Cholesterol 139.9mg47%
Sodium 5016.6mg210%
Total Carbohydrate 282.2g95%
Dietary Fiber 12.3g50%
Sugars 132.9g
Protein 32.9g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: zucchini bread, pineapple bread, spicy bread, quick bread, baking, summer recipe, vegetable bread, fruit bread, loaf cake, breakfast, snack, dessert, easy baking, homemade, comfort food

Read it online: https://www.chefs-mate.com/recipe/spicy-pineapple-zucchini-bread/