This easy zucchini-pineapple bread is the perfect healthy breakfast treat!
Fold the oil mixture into flour mixture until combined.
Drain pineapple, reserving juice; set the juice aside.
Fold the drained pineapple and shredded zucchini into the batter.
Spoon the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean with some moist crumbs, about 1 hour.
(If needed, tent with foil during the last 20 minutes to keep the top from overbrowning.)
Brush the top of the bread with the reserved pineapple juice.
Transfer to a wire rack to cool in the pan for 30 minutes.
Remove the bread from the pan using the parchment as handles.
Serve warm or at room temperature.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
