Pineapple Cranberry Zucchini Bread

RecipeBoxTV's picture

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.


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))



1. Preheat oven to 350 degrees.


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.


11. Serve and enjoy!

Recipe Summary

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