Pineapple Zucchini Bread

Pineapple Zucchini Bread Recipe

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Lynnda Cloutier


A great way to get them to eat their veggies!Source: Unknown


★★★★★ 1 vote



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  • ·
    3 cups flour, sifted
  • ·
    2 tsp. baking soda
  • ·
    1 1/2 tsp. ground cinnamon
  • ·
    1 tsp. salt
  • ·
    1/4 tsp. baking powder
  • ·
    2 cups sugar
  • ·
    1 cup vegetable oil
  • ·
    3 eggs
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    2 tsp. vanilla extract
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    2 cups shredded zucchini
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    1 can juice pack crushed pineapple, drained, 8 oz
  • ·
    1 cup raisins or currants, optional
  • ·
    1 cup chopped walnuts, optional

How to Make Pineapple Zucchini Bread


  1. Mix flour, baking soda, cinnamon, salt and baking powder in a bowl. Mix the sugar, oil, eggs and vanilla in another bowl. Beat til thickened. Scrape bowl occasionally. Add flour mixture and mix well. Stir in zucchini, pineapple, raisins and walnuts. Spoon batter into two greased 9 x 5 inch loaf pans. Bake at 350 for 1 hour or til a knife inserted in center comes out clean. Cool in pans for 10 minutes. Remove loaves to wire rack to cool completely. Use less sugar to create more of bread than cake consistency Omit the currants and walnuts for savory bread. Or, bake in muffin cups; make 25 to 30 muffins. Currants can be found in dried fruit section near the raisins in most grocery stores and in produce section by the nuts and dried fruits.
    Serves 10

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About Pineapple Zucchini Bread

Course/Dish: Sweet Breads

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