Pineapple Cranberry Zucchini Bread

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Difficulty: Easy - for beginners


3 eggs
2 c shredded zuchinni
1 c vegetable oil (i like to use 1/2 coconut oil, melted, 1/2 veg. oil)
1-(8 oz) can(s) crushed pineapple, drained
2 tsp vanilla extract
3 c 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 (oppt)



Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple and the vanilla extract.

In a separate bowl combine the dry ingredients. Add the dry ingredients to the wet ingredients in lg. bowl. Fold in nuts, cranberries and coconut if desired.

Pour into 2 greased 8x4" loaf pans or 3 small loaf pans. Bake larger pans for approx. 50-55 mins and smaller pans for 35-40 mins or until golden brown and inserted toothpick comes out clean.

Cool for 10 mins before removing bread from pans onto wire racks.


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