Pineapple Cranberry Zucchini Bread

By Diane M.
@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...

Rating:

★★★★★ 18 votes

Comments:

88 Comments

Cook:

50 Min

Method:

Bake

Blue Ribbon Recipe

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

Ingredients

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

Step-by-Step

1Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple and the vanilla extract.
2In a separate bowl combine the dry ingredients. Add the dry ingredients to the wet ingredients in lg. bowl. Fold in nuts, cranberries and coconut if desired.
3Pour into 2 greased 8x4" loaf pans or 3 small loaf pans. Bake larger pans for approx. 50-55 mins and smaller pans for 35-40 mins or until golden brown and inserted toothpick comes out clean.

Cool for 10 mins before removing bread from pans onto wire racks.