Don’t make the same boring zucchini bread. Give it more flair with the addition of pineapple, cranberries, coconut, and walnuts!
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.
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.
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
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)
- Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans and set aside.
- In a large bowl, mix together the zucchini, pineapple, oil, eggs, and vanilla.
- 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.
- 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.
- 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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Just made your bread! Very good recipe. Very moist and I’m sure will just get better in a day or two if they last that long! Thanks ?for sharing.
Awesome! I have been craving it, so this might be the sign that I need to make it again.
this sounds wonderful! sometimes i definitely think to myself, i don’t have to turn the heater up if i make something… ha! this is our first winter in our house, and i can definitely tell the difference between heating a house instead of an apartment. baking is great way to warm up!
Oh yea, after living in a 3rd floor apartment in Memphis, TN (so heating wasn’t really an issue anyway), switching to a house in Columbus, OH resulted in a definite difference in heating bills! On the flip side, my bills in the summer are less here than they were in TN.
Dressing yourself wrapped in a comforter takes some serious skill! This bread looks so fabulous. The zucchini and pineapple must make it soooo moist! I’m adding it to my “to do” list!
Haha desperate times… and yes you will definitely enjoy it!
I don’t always act my age either – it’s overrated! But this zucchini bread is definitely not overrated. It looks fab!
Definitely more fun to be silly. Thanks Laura!