Pineapple Cranberry Zucchini Bread

Don’t make the same boring zucchini bread. Give it more flair with the addition of pineapple, cranberries, coconut, and walnuts!

Pineapple Cranberry Zucchini Bread 1

After a fairly mild winter thus far, temps dropped drastically last night. And right on time, the thermostat decided to throw a hissy fit and we woke up to a 55 degree house with 10 degree temps outside this morning. I remained in my cocoon complete with kitty cuddles as long as I could before subjecting myself to the world outside of my bed. I then proceeded to wrap myself in the comforter and skillfully dressed myself beneath it.

Pineapple Cranberry Zucchini Bread 2

The one thing I do enjoy about colder temps is baking the day away, hovering near the warm oven. During the summer it’s a battle but during the winter it’s tempting to leave it on all day and sit in front of it like a fireplace. Heck I already sit in front of it like it’s a fireplace, as I sit on the floor with my face plastered to the oven window and watch the magic happen. Sometimes I don’t act like I’m 30 and I find nothing wrong with that.

Pineapple Cranberry Zucchini Bread 3

As for the zucchini bread, this recipe was sent to me by my mom after she raved about it. She made it several times over the holidays and both loaves would always quickly disappear. I successfully replicated this disappearing act on my friends over the holidays as well, and now I am spreading the love to you! Filled with shredded zucchini, crushed pineapple, cranberries and optional walnuts and coconut.

Three years ago: Homemade Eggnog

Four years ago: Lasagna Soup with Ricotta Bread

Five years ago: Pumpkin Pancakes

PINEAPPLE CRANBERRY ZUCCHINI BREAD

Makes 2 loaves

Ingredients:

2 cups shredded zucchini (about 1 medium)

1 (20 oz.) can crushed pineapple, juice squeezed out

1 cup vegetable oil

3 eggs, lightly beaten

2 tsp vanilla extract

3 cups all-purpose flour

1-3/4 cups sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1/2 tsp baking powder

1 cup dried cranberries

1 cup chopped walnuts (optional)

1/2 cup coconut (optional)

Directions:

  1. Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans and set aside.
  2. In a large bowl, mix together the zucchini, pineapple, oil, eggs, and vanilla.
  3. In a medium bowl, whisk together the dry ingredients. Add to the wet ingredients and stir until incorporated. Fold in the cranberries, nuts, and coconut.
  4. Divide batter evenly between the two pans. Bake for 50-60 minutes or until a toothpick comes out clean or with a few moist crumbs.
  5. Cool for 10 minutes before removing from pans to cool completely on a wire rack.

Source: Adapted slightly from my Mom.

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