Zucchini is a versatile summer squash that has the ability to be the star ingredient in many recipes – both sweet and savory. It also has many possible health benefits, including improved digestion and decreased risk of heart disease. Zucchini is one of the easiest (and most prolific) vegetables that I grow. If you do not have a garden yourself – I’m sure that you will be able to find a friend or family member that will gladly give you some.
Hopefully, this recipe for pineapple zucchini bread with white chocolate chips becomes one of your favorites. I enjoy my bread warm and with butter, fresh from the oven. Its also delicious toasted LIGHTLY (in a toaster oven or under the oven broiler – it will not hold up in a regular toaster) with butter and a glass of milk. YUM!
I like to think of recipes as “suggestions” that can be customized to your own personal preferences. The macadamia nuts in this recipe can be swapped for walnuts or pecans if you prefer (or removed from the recipe altogether) – but I do suggest that you toast them slightly to deepen their flavor. Golden raisins or dried cranberries can be added OR substituted for the pineapple (you may need to adjust baking time accordingly with these changes to the recipe) Have FUN. Be CREATIVE and ENJOY the process.
Pineapple Zucchini Bread with White Chocolate Chips
3 Eggs
1 Cup oil
1 Cup sugar
1Cup brown sugar
2 Tsp vanilla
2 Cups shredded zucchini (squeeze excess water out and let dry slightly)
10 oz crushed pineapple (well drained)
3 Cups flour
1Tsp salt
½ Tsp baking powder
1 Tsp baking soda
3 Tsp cinnamon
½ Tsp nutmeg
1 Cup white chocolate chips
1 Cup chopped, toasted macadamia nuts
Preheat oven to 350 degrees Farenheit
1. Stir eggs, sugar and vanilla in a large bowl until light and fluffy.
2. Then add in zucchini and pineapple. Stir til fully incorporated.
3. In a separate bowl combine all dry ingredients (except chips and nuts)
Stir to combine.
4. Add white chocolate chips and nuts to dry ingredients. Stir to combine.
5. Combine wet and dry ingredients until completely incorporated.
*Mix by hand and do not over mix. Over mixing can cause the bread to
become tough.
6. Pour batter into 2 well greased loaf pans.
7. Bake at 350 degrees F for one hour or until skewer inserted into the
middle comes out clean.
8. Cool for 15 minutes. Remove from pans. Enjoy 🙂
