Pineapple Cranberry Zucchini Bread
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
