I’d totally eat this all the time if I could.

Zucchini Pineapple Bread is a delightful twist on the classic zucchini bread that brings a bit of tropical sweetness to the mix. This recipe is perfect for using up that abundance of garden zucchini while adding a fresh flavor from the pineapple. It’s a wonderful treat for breakfast, a snack, or even dessert, and it's a hit with both kids and adults. It’s an easy way to sneak in some vegetables, and the pineapple adds a nice moisture and natural sweetness, making it hard for even the pickiest eaters to resist.

This bread pairs beautifully with a dollop of cream cheese or a smear of butter while still warm. For a heartier breakfast, serve it alongside some scrambled eggs or a fresh fruit salad. If you’re thinking about a snack or dessert, try it with a scoop of vanilla ice cream or a cup of hot tea. It's also a great addition to a brunch spread with other baked goods and fresh juices.

Servings: 12 slices

2 cups grated zucchini
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1 cup vegetable oil
2 cups granulated sugar
2 teaspoons vanilla extract
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)

1. Preheat your oven to 350°F (175°C). Grease and flour two 8x4 inch loaf pans.

2. In a large bowl, beat the eggs until light and frothy. Mix in the oil, sugar, and vanilla extract.

3. Fold in the grated zucchini and crushed pineapple.

4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

5. Gradually add the dry ingredients to the zucchini mixture, stirring until just combined. If desired, fold in the nuts and raisins.

6. Divide the batter evenly between the prepared loaf pans.

7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour. If you have picky eaters, you can finely grate the zucchini so it becomes almost invisible in the bread. You can also add some chocolate chips for an extra treat. For those avoiding nuts, simply leave them out or replace them with more raisins or dried cranberries for a slightly different flavor profile.