Pineapple Cranberry Zucchini Bread

9
Diane M.

By
@dinee

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


Rating:

★★★★★ 18 votes

Comments:
Cook:
50 Min
Method:
Bake

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 can(s)
    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

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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