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When it comes to baking your Zesty Zucchini Pineapple Bliss Bread, preparing your loaf pan correctly is crucial for achieving a beautifully baked result that comes out cleanly and maintains its shape. There are several methods you can use to prepare your loaf pan:

Zucchini Pineapple Bread

Discover the delightful Zesty Zucchini Pineapple Bliss Bread, a healthy twist on traditional baking that incorporates vegetables into sweet treats. This moist and flavorful loaf combines zucchini and pineapple for a delicious taste experience, perfect for breakfast, snacks, or dessert. With its adaptable recipe, you can customize it with nuts or coconut. Enjoy the health benefits while satisfying your sweet tooth with this easy-to-make bread that will impress family and friends alike.
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Ingredients
  

1 ½ cups grated zucchini (approximately 2 small zucchinis)

1 cup crushed pineapple, well-drained

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup canola oil or melted coconut oil

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

¼ cup shredded coconut (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing and lightly flouring it, or line it with parchment paper for ease of removal later.

    Prep the Zucchini: Using a box grater or a food processor, grate the zucchini. Once grated, place it in a clean kitchen towel and twist the towel to squeeze out as much moisture as possible. This step is essential to ensure the bread doesn’t turn out soggy.

      Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined. Set this mixture aside.

        Combine the Wet Ingredients: In a large mixing bowl, add the canola or melted coconut oil and granulated sugar. Whisk these together until they are thoroughly blended. Next, crack in the eggs one at a time, stirring well after each addition to ensure a smooth mixture. Finish by stirring in the vanilla extract.

          Incorporate the Fruits: Gently fold the grated zucchini and drained crushed pineapple into the wet mixture, making sure everything is evenly mixed.

            Combine Dry and Wet Mixtures: Gradually introduce the dry ingredient mixture into the wet ingredients. Stir until just combined, being cautious not to overmix. If you’re using them, fold in the chopped walnuts or pecans and shredded coconut for added crunch and flavor.

              Pour into the Pan: Pour the prepared batter into the loaf pan, using a spatula to smooth the top evenly.

                Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean. If the top of the bread is browning too quickly, loosely cover it with aluminum foil halfway through the baking time.

                  Cool and Serve: After removing the pan from the oven, allow the bread to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. Once cool, slice and enjoy this delicious bread as a delightful breakfast treat or scrumptious dessert!

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                      - Presentation Tips: Serve slices of the bread on a wooden board with a side of fresh fruit or a dollop of yogurt for an inviting breakfast spread. Consider dusting the top with powdered sugar for an elegant finish.