Pineapple Cranberry Zucchini Bread
By
Diane M.
@dinee
7
This recipe takes zucchini bread from good to great! I've gotten many compliments on 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...
Great for freezing for later use...
Blue Ribbon Recipe
So moist, SO Blue Ribbon! We added the optional coconut and would highly recommend it. Including dried cranberries in the recipe adds a pop of flavor to the zucchini bread. This bread is so moist when you cut into it, it may break apart a bit. Make sure to grab every single crumb. It's that good. Enjoy!
Ingredients
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3eggs
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2 cshredded zuchinni
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1 cvegetable oil (I like to use 1/2 coconut oil, melted, 1/2 veg. oil)
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1 can(s)crushed pineapple, drained, 8 oz
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2 tspvanilla extract
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3 call-purpose flour
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1 3/4 csugar
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2 tspbaking soda
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1 1/2 tspcinnamon
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1 tspsalt
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1/2 tspbaking powder
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1 cchopped nuts (I like to use macadamia or pecan)
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1/2 cdried cranberries
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1/2 ccoconut (opt)
How to Make Pineapple Cranberry Zucchini Bread
- Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple, and the vanilla extract.
- In a separate bowl, combine the dry ingredients.
- Add the dry ingredients to the wet ingredients in large bowl.
- Fold in nuts, cranberries, and coconut if desired.
- Pour into 2 greased 8x4" loaf pans or 3 small loaf pans.
- Bake larger pans for approximately 50-55 mins and smaller pans for 35-40 mins or until golden brown and an inserted toothpick comes out clean. Cool for 10 mins before removing bread from pans onto wire racks.
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About Pineapple Cranberry Zucchini Bread
Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Collection: Favorite Breads
