Zucchini Bread

Easy pineapple zucchini bread recipe with cinnamon. This dairy free zucchini bread makes for the perfect moist breakfast bake.

4.9 from 9 votes

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Prep Time 15

Cook Time 50

Course Breakfast, Snack

Cuisine American

Servings slices

Calories 326 kcal

Equipment

large mixing bowl
2 standard sized loaf pan you can also make this in alternate baking tins such as muffin pans, mini loaf pans, etc.
flat whisk

Ingredients

3 cups all purpose flour or plain flour
1½ teaspoon ground cinnamon
2 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
2 cups superfine granulated sugar or caster sugar
3 large eggs
1 cup vegetable oil or other flavourless oil
8 oz tinned crushed pineapple partially drained
2 teaspoon vanilla extract
2 cups grated zucchini (aka courgette)

Instructions

Preheat oven to 350°F (175C/150C Fan) and prepare two standard sized loaf pans. These can be greased and floured or lined with parchment paper.
In a medium bowl, stir together flour, cinnamon, baking soda, salt and baking powder.
In a large bowl, whisk together sugar, eggs, oil, pineapple, vanilla and zucchini.
Add the flour mixture to the wet ingredients until just combined (avoid over-beating).
Pour the batter into your prepared loaf tins, filling about ½ to ¾ full.
Bake until a skewer inserted in the middle comes out clean - checking regularly after 40 minutes.
Remove from the oven and allow to cool in the tin for a few minutes before turning out onto a baking rack to cool completely.

Notes

If using a different sized baking tin, the times will vary.

See blog post for more tips.

Nutrition

Calories: 326kcalCarbohydrates: 46.1gProtein: 3.9gFat: 14.9gSaturated Fat: 3gCholesterol: 35mgSodium: 321mgFiber: 1.4gSugar: 26.9gCalcium: 27mgIron: 1mg