Easy Zucchini Bread with Pineapple
Description
Sweet, easy, and made complete with a coconut-oat topping, this easy zucchini bread with pineapple recipe is super moist, flavorful, and sure to please.
Ingredients
•
1 1/2 cups all-purpose flour
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1 cup white sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1 egg
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2 tablespoons pineapple juice
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1 tablespoon vegetable oil
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1 cup grated zucchini
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1/2 cup crushed pineapple, drained
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1/4 cup oats
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1/4 cup sweetened flaked coconut
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1/4 cup packed brown sugar
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2 tablespoons melted margarine
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan.
2
Combine flour, white sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
3
Whisk egg, pineapple juice, and oil together in a separate bowl until well combined; stir into flour mixture until crumbly and dry. Stir in zucchini and crushed pineapple until moist, blended, and very thick; pour into the prepared loaf pan.
4
Combine oats, coconut, and brown sugar in a separate bowl; toss in margarine with a fork until crumbly. Sprinkle topping over batter.
5
Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 60 minutes. Cool before serving.