Pioneer Woman Zucchini Pineapple Bread is a delicious and moist quick bread that is perfect for breakfast, as a snack, or as a dessert. It is made with grated zucchini, crushed pineapple, and a blend of flavorful spices, and is a great way to use up excess zucchini from your garden or farmer’s market. The bread is easy to make and can be baked in a loaf pan or muffin tin for individual servings. It can be served plain or topped with a cream cheese frosting for an extra special treat. Whether you’re a fan of zucchini or pineapple, or just love a good quick bread, you’ll love this tasty and easy-to-make Zucchini Pineapple Bread.
Why You’ll Love This Pioneer Woman Zucchini Pineapple Bread
- It’s moist and flavorful: The combination of grated zucchini and crushed pineapple makes for a moist and flavorful bread that is sure to be a hit with everyone.
- It’s easy to make: This bread is very easy to make and requires just a few simple ingredients. It can be mixed together in one bowl and baked in a loaf pan or muffin tin.
- It’s a great way to use up excess zucchini: If you have an abundance of zucchini from your garden or farmer’s market, this is a great recipe to use it up. The grated zucchini adds moisture and nutrients to the bread.
- It’s versatile: This bread can be served as a breakfast, a snack, or a dessert. It can be served plain or topped with a cream cheese frosting for an extra special touch.
- It’s freezer-friendly: This bread can be wrapped tightly and frozen for up to three months, making it a convenient and tasty snack to have on hand.
What Is Zucchini Pineapple Bread?
Zucchini Pineapple Bread is a type of quick bread that is made with grated zucchini, crushed pineapple, and a blend of flavorful spices. It is a moist and flavorful bread that is perfect for breakfast, as a snack, or as a dessert. The bread is easy to make and can be baked in a loaf pan or muffin tin for individual servings. It can be served plain or topped with a cream cheese frosting for an extra special treat. Whether you’re a fan of zucchini or pineapple, or just love a good quick bread, you’ll love this tasty and easy-to-make Zucchini Pineapple Bread.
Pioneer Woman Zucchini Pineapple Bread Ingredients
- 1 cup of grated zucchini
- 1 cup of crushed pineapple (drained)
- 1 cup of granulated sugar
- 1/2 cup of vegetable oil
- 3 large eggs
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
How To Make Pioneer Woman Zucchini Pineapple Bread
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan or muffin tin.
- In a large bowl, whisk together the grated zucchini, crushed pineapple, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared pan or muffin tin and smooth the top.
- Bake the bread for 50-60 minutes (for a loaf pan) or 20-25 minutes (for muffin tin), or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- Serve the bread plain or topped with a cream cheese frosting (optional).
Recipe Tips
- Make sure to drain the crushed pineapple well to prevent the bread from becoming too wet.
- You can use a food processor or a box grater to grate the zucchini.
- You can also add in some chopped nuts or raisins to the bread for added texture and flavor.
- To make a cream cheese frosting, mix together 4 ounces of softened cream cheese, 1/4 cup of butter, 1 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until smooth. Spread the frosting over the cooled bread.
What To Serve With Pioneer Woman Zucchini Pineapple Bread?
Zucchini Pineapple Bread is a delicious and versatile quick bread that can be served as a breakfast, a snack, or a dessert. Here are some ideas for what to serve with Zucchini Pineapple Bread:
- As a breakfast or brunch item: Zucchini Pineapple Bread can be served as a tasty breakfast or brunch item alongside other breakfast favorites such as eggs, bacon, sausage, or fruit.
- As a snack: Zucchini Pineapple Bread is a great snack option and can be enjoyed on its own or with a cup of coffee or tea.
- As a dessert: Zucchini Pineapple Bread can be served as a dessert and can be topped with a cream cheese frosting for an extra special touch.
How To Store Pioneer Woman Zucchini Pineapple Bread?
To store in the fridge:
To store Zucchini Pineapple Bread in the fridge, wrap it tightly in plastic wrap or aluminum foil and store it in the fridge for up to three days.
To store in the freezer:
How To Thaw Pioneer Woman Zucchini Pineapple Bread?
To thaw frozen Zucchini Pineapple Bread, place it in the fridge overnight or thaw it in the microwave using the defrost setting. It can then be served plain or topped with a cream cheese frosting.
Overall, Zucchini Pineapple Bread is a delicious and versatile quick bread that can be served as a breakfast, a snack, or a dessert. It can be easily stored in the fridge or freezer and quickly thawed and served when needed. It is a convenient and tasty treat that can be enjoyed anytime.
In the oven:
To reheat Zucchini Pineapple Bread in the oven, preheat the oven to 350°F and place the wrapped bread in the oven for 8-10 minutes, or until it is heated through.
In the microwave:
FAQ Section
Can Zucchini Pineapple Bread be made with a different type of sugar, such as brown sugar or coconut sugar?
Yes, you can use a different type of sugar in place of the granulated sugar called for in the recipe. Brown sugar or coconut sugar would both work well as alternatives and would give the bread a slightly different flavor and texture. Simply follow the recipe instructions as written, using your desired type of sugar in place of the granulated sugar.
Can Zucchini Pineapple Bread be made with a different type of oil, such as olive oil or avocado oil?
Yes, you can use a different type of oil in place of the vegetable oil called for in the recipe. Olive oil or avocado oil would both work well as alternatives and would give the bread a slightly different flavor and texture. Simply follow the recipe instructions as written, using your desired type of oil in place of the vegetable oil.
Can Zucchini Pineapple Bread be made with a different type of flour, such as whole wheat or almond flour?
Yes, you can use a different type of flour in place of the all-purpose flour called for in the recipe. Whole wheat flour or almond flour would both work well as alternatives and would give the bread a different flavor and texture. However, keep in mind that using a different type of flour may affect the texture and rise of the bread, so you may need to make some adjustments to the recipe.
Can Zucchini Pineapple Bread be made in advance?
Yes, Zucchini Pineapple Bread can be made in advance and stored in the fridge or freezer until ready to be served. To store it in the fridge, wrap it tightly in plastic wrap or aluminum foil and store it in the fridge for up to three days. To store it in the freezer, wrap it tightly in plastic wrap or aluminum foil and place it in a resealable freezer bag. It can be stored in the freezer for up to three months.
Try More Recipes:
- Pioneer Woman Pull Apart Cheese Bread
- French Toast Bread Pudding Pioneer Woman
- Lemon Bread Pudding Pioneer Woman
Pioneer Woman Zucchini Pineapple Bread Nutrition Fact
Serving size: 1 slice of bread (assuming the recipe yields 16 slices)
