Pineapple Cranberry Zucchini Bread

Cook: 50 Min

I am obsessed with this bread! The pop of dried cranberries and slash of coconut give this bread an amazing flair. It is moist, loaded with chopped nuts, crushed pineapple that goes well with zucchini. I love how I can sneak some veggies or fruit into this. As a mom, I always prefer healthy aside from quick and easy. This Pineapple Cranberry Zucchini Bread is perfect! I can trick my picky eaters to eat healthily and it is super delicious they have nothing to complain about. And it is an easy bread recipe everyone can make it!

3 eggs
2 cups shredded zucchini
1 cup vegetable oil (I like to use 1/2 coconut oil, melted, 1/2 veg. oil)
1 can crushed pineapple, drained, 8 oz
2 teaspoons vanilla extract
3 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped nuts (use macadamia or pecan)
1/2 cup dried cranberries
1/2 cup coconut (optional)

How to Make Pineapple Cranberry Zucchini Bread
Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Combine the eggs, zucchini, oil, pineapple, and vanilla extract in a large bowl. Set aside.

Step 3: In another bowl, mix the flour, sugar, baking soda, cinnamon, salt, and baking powder.

Step 4: Stir in the dry ingredients into the wet ingredients.

Step 5: Then, fold in the chopped nuts, cranberries, and coconut if using.

Step 6: Transfer the mixture into 2 greased 8 x 4-inch loaf pans or 3 small loaf pans.

Step 7: Place inside the oven to bake for about 50 to 55 minutes for larger pans or 35 to 40 minutes for smaller pans. Check the doneness by inserting a toothpick in the middle. When it comes out clean the bread is done.

Step 8: Remove from the oven and allow the bread to cool for at least 10 minutes before removing and transferring the bread on wire racks to cool completely.

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