The Sassy Pair

Pineapple Carrot Zucchini Bread

August 7, 2018 | Breads
0

Yes, the title of this recipe sounds like a lot is going on. But trust me, the combination of sweet pineapple, light zucchini and earthy carrot is perfect for summer. I had bought a few beautiful summer zucchini from my local farmers’ market with the intention of making zucchini bread. But when I got home, I saw that I had a ripe pineapple and decided to throw some in for a twist on the classic recipe. Then last minute, I saw the carrots in the fridge and just had to use them too!

3:2:1 Ratio for Quick Breads

Quick breads (any bread without yeast) are super easy to make and even more fun to adapt. As long as you keep in mind this golden rule ratio, you can use any fruits, vegetables, spices, and nuts you want. No recipe needed!

3. The amount of dry ingredients used. (flour or alternative)
2. The amount of sugar recommended. 1 cup for every 1/2 cup of fat.
1. The amount of fat used, like butter or oil.

When making a standard loaf pan size, generally 2-3 cups of your chosen fruit or veggie will be enough. This will depend on how juicy your selection is, you don’t want your bread coming out too mushy! As far as other add-ins like raisins, chocolate chips and nuts, you can go crazy. These items won’t affect the overall consistency much at all.


The most important thing to remember for quick breads is not to over mix your batter. This isn’t a yeast bread, so there is no kneading or heavy mixing. Once you add the dry ingredients and grated vegetables, stir gently with a rubber spatula just until combined. If you loved this and want to try out some other types of bread, check out the rest of our recipes in the category!

Ingredients

  • 1/2 c butter (softened)
  • 1/2 c brown sugar
  • 1/2 c granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 c flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 c pineapple (crushed & drained)
  • 1/2 c carrot (peeled & grated)
  • 2/3 c zucchini (peeled & grated)

Directions

  • Preheat oven to 350 degrees F. Grease loaf pan and line bottom with parchment paper.
  • Cream softened butter with both sugars. Beat in eggs and vanilla.
  • Mix dry ingredients together and then stir into butter mixture.
  • Stir in pineapple, carrot, and zucchini. (batter will be thick)
  • Pour into prepared pan and smooth until level.
  • Bake until a toothpick comes out mostly clean and top is browned. (about 45-55 mins)
NOTES

Store bread in an airtight container or wrap in tin foil. Will last about 3-4 days.

View more articles written by Britta.

Leave a Response

Please Post Your Comments & Reviews

Your email address will not be published. Required fields are marked *

Subscribe