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.
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.