pineapple cranberry zucchini bread

★★★★★ 20
a recipe by
Diane M.
Twin Falls, ID

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...

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!

— The Test Kitchen @kitchencrew
★★★★★ 20
cook time 50 Min
method Bake

Ingredients For pineapple cranberry zucchini bread

  • 3
    eggs
  • 2 c
    shredded zuchinni
  • 1 c
    vegetable oil (I like to use 1/2 coconut oil, melted, 1/2 veg. oil)
  • 1 can
    crushed pineapple, drained, 8 oz
  • 2 tsp
    vanilla extract
  • 3 c
    all-purpose 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 (opt)

How To Make pineapple cranberry zucchini bread

  • Eggs, zucchini, oil, pineapple, and vanilla extract combined in a bowl.
    1
    Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple, and the vanilla extract.
  • Dry ingredients added to a separate bowl.
    2
    In a separate bowl, combine the dry ingredients.
  • Wet and dry ingredients combined.
    3
    Add the dry ingredients to the wet ingredients in large bowl.
  • Ready to fold in nuts, cranberries, and coconut.
    4
    Fold in nuts, cranberries, and coconut if desired.
  • Greasing loaf pans.
    5
    Pour into 2 greased 8x4" loaf pans or 3 small loaf pans.
  • Pineapple cranberry zucchini bread baked and cooled.
    6
    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.
  • https://www.youtube.com/watch?v=Uy6y1YbBXkg&list=PLmfsh5fpgQ-hZkPlQkLSyCwnP_n85mGsf&index=16
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