PINEAPPLE CRANBERRY ZUCCHINI BREAD

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Pineapple Cranberry Zucchini Bread image

So moist, SO Blue Ribbon! We added the optional coconut and would highly recommend it. Including dried cranberries in the recipe adds a pop of flavor to the zucchini bread. This bread is so moist when you cut into it, it may break apart a bit. Make sure to grab every single crumb. It's that good. Enjoy!

Provided by Diane M.

Categories     Sweet Breads

Time 50m

Number Of Ingredients 14

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

Steps:

  • 1. Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple, and the vanilla extract.
  • 2. In a separate bowl, combine the dry ingredients.
  • 3. Add the dry ingredients to the wet ingredients in large bowl.
  • 4. Fold in nuts, cranberries, and coconut if desired.
  • 5. Pour into 2 greased 8x4" loaf pans or 3 small loaf pans.
  • 6. 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.

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