Pineapple Cranberry Zucchini Bread

Diane M.

By
@dinee

This recipe takes zucchini bread from good to great! I've gotten many compliments from this bread. It's great for gifts, parties or just slice up a loaf and watch it disappear! I like to use part coconut oil for extra flavor and nice texture.

Great for freezing for later use...


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Comments:

Cook:

50 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
So moist, SO Blue Ribbon! We added the optional coconut and would highly recommend it. Enjoy!

Ingredients

3
eggs
2 c
shredded zuchinni
1 c
vegetable oil (i like to use 1/2 coconut oil, melted, 1/2 veg. oil)
1-(8 oz) can(s)
crushed pineapple, drained
2 tsp
vanilla extract
3 c
flour
1 3/4 c
sugar
2 tsp
baking soda
1 1/2 tsp
cinnamon
1 tsp
salt
1/2 tsp
baking powder
1 c
chopped nuts (i like to use macadamia or pecan)
1/2 c
dried cranberries
1/2 c
coconut (oppt)

Directions Step-By-Step

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Collection: Favorite Breads
Other Tags: For Kids, Healthy