Pineapple Cranberry Zucchini Bread

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Dec. 12, 2018

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.

Ingredients

Eggs 3
Shredded zucchini 2 Cup (32 tbs)
Vegetable oil 1 Cup (16 tbs) (I like to use 1/2 coconut oil, melted, 1/2 veg. oil)
Crushed pineapple 8 Ounce , drained (1 can)
Vanilla extract 2 Teaspoon
All purpose flour 3 Cup (48 tbs)
Sugar 1 3/4 Cup (28 tbs)
Baking soda 2 Teaspoon
Ground cinnamon 1 1/2 Teaspoon
Salt 1 Teaspoon
Baking powder 2 Teaspoon
Chopped nuts 1 Cup (16 tbs) (I like to use macadamia or pecan)
Dried cranberries 1/2 Cup (8 tbs)
Shredded coconut 1/2 Cup (8 tbs) (optional)

Directions

GETTING READY:

1. Preheat oven to 350 degrees.

MAKING:

2. In a large bowl, combine eggs, zucchini, oil, pineapple, and the vanilla extract.

3. In a separate bowl, combine the dry ingredients.

4. Add the dry ingredients to the wet ingredients in large bowl.

5. Fold in nuts, cranberries, and coconut if desired.

6. Pour into 2 greased 8x4" loaf pans or 3 small loaf pans.

7. 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.

SERVING:

11. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 4