Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 teaspoon (3g) baking soda
  • 0.25 teaspoon (1g) baking powder
  • 0.5 teaspoon (3g) salt
  • 1.5 teaspoons (4g) ground cinnamon
  • 0.25 teaspoon (1g) ground nutmeg
  • 2 large eggs, room temperature
  • 0.5 cup (118ml) vegetable or canola oil
  • 0.5 cup (100g) granulated white sugar
  • 0.5 cup (100g) packed light brown sugar
  • 1 tablespoon (15ml) vanilla extract
  • 1.5 cups (200g) coarsely grated fresh zucchini
  • 8 oz (225g) canned crushed pineapple, lightly drained (reserve 2 tablespoons juice)

Instructions:

  1. Prep the environment. Heat your oven to 175°C (350°F) and prepare your 9x5 inch pan with a coat of grease and a dusting of flour. Note: This ensures the bread releases cleanly with those sharp, professional looking corners.
  2. Grate the zucchini. Use a box grater to shred 200g of zucchini into coarse strands. Do not squeeze the water out; the recipe is balanced to use that moisture.
  3. Emulsify the base. Whisk 2 large eggs, 118ml oil, 100g granulated sugar, 100g brown sugar, and 15ml vanilla until the mixture looks pale and slightly thickened.
  4. Introduce the produce. Stir in the shredded zucchini, the drained 225g of crushed pineapple, and the 2 tablespoons of reserved juice. The aroma should be bright and sweet.
  5. Sift the dry goods. In a separate bowl, whisk 190g flour, 3g baking soda, 1g baking powder, 3g salt, 4g cinnamon, and 1g nutmeg.
  6. The gentle fold. Add the dry ingredients to the wet. Use a spatula to fold until just a few streaks of flour remain. Note: Overmixing here will develop gluten and make your bread tough instead of tender.
  7. Transfer and level. Pour the batter into the pan, smoothing the top slightly.
  8. Bake for 55 minutes. Place on the center rack until the top is golden brown and a toothpick comes out without wet batter.
  9. The initial cool. Let the bread sit in the pan for 10 minutes. The edges will pull away slightly as it rests.
  10. Final rest. Move the loaf to a wire rack to cool completely before slicing. Note: Slicing too early lets steam escape, which can lead to a drier bread the next day. Disney Pineapple Dole Whip Recipe: Creamy Treat in 10 Minutes — Master this Disney pineapple dole whip recipe at home. A dairy-free pineapple...Traditional Christmas Cranberry Bread: Make-Ahead Dessert — Master traditional Christmas cranberry bread with our easy recipe. This moist...Pineapple Limoncello Prosecco Cocktail in 5 Minutes — Craft a refreshing Pineapple Limoncello Prosecco cocktail with our step-by-st... $img_2$