Description
An incredibly moist quick bread featuring zucchini, pineapple, warm spices, and toasted pecans. Makes two delicious loaves perfect for sharing or freezing.
Ingredients
Scale
- 3 cups all-purpose flour (420g)
- 1 cup toasted chopped pecans (120g)
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 3 large eggs
- 3/4 cup vegetable oil (180ml)
- 1 cup light brown sugar (200g)
- 1 cup granulated sugar (190g)
- 2 teaspoons pure vanilla extract
- 2 1/2 cups grated zucchini (430g)
- 1 can (8 1/2 oz) crushed pineapple, drained (240g)
Instructions
- Preheat oven to 350°F (180°C). Butter and line two 9 x 5-inch loaf pans.
- Whisk eggs, sugars, oil, and vanilla until fluffy.
- Fold in grated zucchini and drained pineapple.
- Sift together flour, baking soda, baking powder, cinnamon, and allspice. Stir in salt.
- Fold dry ingredients and toasted pecans into wet ingredients in three additions.
- Divide batter evenly between prepared pans.
- Bake for 55 to 60 minutes until golden brown and a toothpick comes out clean.
- Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Drain pineapple thoroughly before mixing.
- Do not squeeze moisture from the zucchini.
- Wrap tightly and store at room temperature for up to 3 days.
- Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 290
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 28