Ingredients:

  • 2 1/2 cups All-Purpose Flour (spooned and leveled)
  • 1 cup Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Fine Sea Salt
  • 3 Large Eggs (lightly beaten)
  • 1/2 cup Neutral Oil (e.g., Canola or Vegetable)
  • 1 teaspoon Vanilla Extract
  • 1 cup Shredded Zucchini (packed and lightly squeezed)
  • 1 cup Crushed Pineapple (very well drained)
  • 1/2 cup Chopped Pecans or Walnuts (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang.
  2. Grate the zucchini and squeeze it gently to remove excess water. Ensure the crushed pineapple is thoroughly drained.
  3. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until uniformly blended.
  4. In a medium bowl, whisk together the beaten eggs, oil, and vanilla extract until emulsified.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold the ingredients together until just combined. Stop mixing as soon as no pockets of dry flour remain.
  6. Gently fold in the squeezed zucchini, drained pineapple, and any optional nuts, ensuring even distribution without overworking the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  8. Allow the bread to cool in the pan for 10–15 minutes before carefully lifting it out onto a wire rack to cool completely before slicing.