Ingredients
Equipment
Method
Baking Prep
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang on the long sides for easy lifting.
Combine Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.
Combine Wet Ingredients
- In a separate medium mixing bowl, whisk together the melted and cooled butter, granulated sugar, and light brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
- Fold in the grated zucchini (make sure it's squeezed very dry to prevent a soggy bread) and the well-drained crushed pineapple into the wet ingredients mixture. Mix until just combined.
Combining & Baking
- Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine. If using, gently fold in the chopped nuts.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil for the last 15-20 minutes of baking.
Cooling & Serving
- Once baked, remove the loaf pan from the oven and let it cool in the pan for 10-15 minutes before carefully lifting it out onto a wire cooling rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
Ensure the zucchini is thoroughly squeezed dry to prevent excess moisture, which can make the bread dense. Draining the crushed pineapple very well is also crucial for the best texture. This bread stores well at room temperature in an airtight container for up to 3-4 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months. Wrap individual slices or the whole loaf tightly in plastic wrap, then in foil.