Zucchini Bread with Pineapple

Sweet, easy, and made complete with a coconut-oat topping, this zucchini bread with pineapple is sure to please!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 194 Calories

Ingredients

• 1 egg
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1 cup grated zucchini
• 1 tablespoon vegetable oil
• 2 tablespoons pineapple juice
• 2 tablespoons melted margarine
• 1.5 cups all-purpose flour
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.25 cup packed brown sugar
• 0.25 teaspoon baking powder
• 0.25 cup sweetened flaked coconut
• 0.25 cup oats
• 0.5 cup crushed pineapple, drained

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan.

Step 2

Combine flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.

Step 3

Whisk pineapple juice, oil, and egg together in a smaller bowl. Pour into the flour mixture and mix together; mixture will be crumbly and dry. Add zucchini and pineapple and mix well until moist, blended, and very thick. Pour into the prepared loaf pan.

Step 4

Combine oats, coconut, and brown sugar for topping in a third small bowl. Add margarine and toss with a fork until crumbly. Sprinkle over batter in the pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 60 minutes. Let cool before serving.