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)