Pineapple Cranberry Zucchini Bread

2
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...

Blue Ribbon Recipe

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


Rating:

★★★★★ 18 votes

Comments:
Cook:
50 Min
Method:
Bake

Ingredients

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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)

How to Make Pineapple Cranberry Zucchini Bread

About Pineapple Cranberry Zucchini Bread

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




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