Pineapple Zucchini Bread Recipe

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Pineapple Zucchini Bread

Maureen Koenig

By
@maurstank

This time of year is wonderful for fresh zucchini. I actually take the shredded zucchini and measure out 2 cups and put in a freezer bag and freeze for a future recipe. This recipe is always asked for at church coffee hour or any other time a moist flavorful bread is needed.


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Comments:

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3
eggs
2 c
sugar
2 tsp
vanilla
1 c
vegetable oil
2 c
grated zucchini (i use a box grater)
3 c
flour
1 tsp
baking powder, salt, and baking soda
1 c
crushed pineapple
1/2 c
raisin (optional)
1 c
nuts (optional) any kind you like

Directions Step-By-Step

1
Beat your eggs, sugar, vanilla, and oil until fluffy. About 3-4 minutes.
2
Add the rest of the ingredients in order. I usually drain the pineapple and reserve the juice. I put some of the juice in the batter(about 1/3 of a cup). You can figure out what works best for you by trial and error. It really is very moist.
3
Bake in two greased loaf pans for 1 hour at 325 degrees..

I hope you enjoy it as much as we do.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy