Pineapple Zucchini Bread Recipe

JM Avallone


just my fiddling with a bunch of recipes, I never eat breads with out toasting them so I really cant say how it would taste just out of the oven but we did like this bread toasted.


★★★★★ 1 vote

20 Min
1 Hr


  • 4 large
  • 3 c
    shredded zucchini
  • 1 c
    sugar free applesauce
  • 1 15oz can(s)
    crushed pineapple drained
  • 2 tsp
  • 3 c
  • 1 1/2 tsp
    freshly grated cinnamon
  • 3/4 tsp
    freshly ground nutmeg
  • 1 tsp
  • 1 c
    white sugar
  • 1 c
    brown sugar
  • 1 1/2 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 1 c
    walnut pieces
  • 1 c
    dried cranberries

How to Make Pineapple Zucchini Bread Recipe


  1. Preheat oven to 350 degrees.
  2. Spray pans with cooking spray dust with flour or a mixture of cinnamon & sugar. My pans measure 8x3 but just use what ever size you have and tooth pick or knife check it after 30 min then go from there
  3. Mix the first 5 ingredients.
  4. In a separate bowl mix the next 8 ingredients.
  5. Mix the dry into the wet do not over mix.
  6. Bake for 50 to 60 minutes until a knife comes out clean. Cool and enjoy.

Printable Recipe Card

About Pineapple Zucchini Bread Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Sodium
Other Tags: Quick & Easy For Kids

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