Zucchini Pineapple Bread

There is no doubt this bread is perfect in peak summer.  However, I tend to prefer it in early fall when zucchini is still overflowing at the farmer’s market but they are now sharing space with piles of a new crop of apples. It’s that time of the year when I want something cozy with warming spices like cinnamon to get in the mood for cooler weather ahead, but the thermostat shows mid-80s.

I’ve been making versions of this for a few decades – back when the magazine Cooking Light was popular.  Also popular at the time, egg substitute (what is even in that) and highly processed canola oil which seemed to be in so many recipes.  Originally a Cooking Light recipe, I cleaned this bread up a bit with the addition of healthy fats like coconut oil and walnuts. The pineapple provides some nice sweetness and keeps the bread super moist. The addition of whole wheat pastry flour gives a bit of nuttiness as well as increases the fiber content in the bread – I keep a bag of this flour in my freezer and use this swap regularly.

This is an extra special recipe because it makes two loaves – perfect for sharing! One for us, one for a friend or family member.  Or, one for us and one for the freezer.  And my favorite lately, one for us, one for our daughter to take back on the plane and share with friends.  

Delicious with a smear of salted Kerrygold butter, peanut butter or almond butter – a cup of tea or coffee would go nicely as well!

Cheers,

Christina

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Zucchini Pineapple Bread

This bread is perfect for summer or early fall when zucchini is still overflowing at the farmer's market. Save one loaf for yourself, share the other with someone you love.

Course: Bakery

Author: Christina Shoup

Ingredients

• 1 ½ cups all-purpose flour
• 1½ cups whole wheat pastry flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 2 tsp cinnamon
• 1 cup white sugar
• 1 cup brown sugar
• ⅔ cup melted coconut oil
• 4 eggs
• 2 tsp vanilla extract
• 2 cups grated zucchini
• 1 (20 oz) can crushed pineapple, drained
• 1 ½ cups walnuts, toasted and chopped

Instructions

• Preheat the oven to 325℉. Grease and flour two loaf pans (9 x 5- inch) and set aside.
• Combine flours, baking soda, baking powder, salt and cinnamon in a medium bowl and set aside.
• In the bowl of an electric mixer, add sugars and mix on low. While the mixer is on, slowly stream in the coconut oil.
• Turn up the speed to medium and add eggs, one at a time, followed by the vanilla.
• On low speed, add zucchini and pineapple and mix until combined. Add flour mixture and walnuts until barely combined. Turn mixer off and using a spatula, gently mix until no flour is visible.
• Pour into two prepared loaf pans and bake for 45-50 minutes, or until a wooden toothpick comes out clean. Cool in the loaf pan for about 10 minutes before removing from pan and cooling on a baking rack.