Cook Time: 50 mins
A moist bread that is made of zucchini and stuffed with pineapple and cranberry. The perfect loaf recipe to combine the fresh zucchini with the sweet and tart flavour of pineapple and cranberry. A real treat that hit all the right spots!
My family loves this bread with bacon, egg, and freshly squeezed juice or hot coffee in the morning. Or as an after school snack with your favourite filling.
2 c shredded Zucchini
1 c vegetable oil (I like to use 1/2 coconut oil, melted, 1/2 veg. oil)
1 can(s) crushed pineapple, drained, 8 ounces
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 (or macadamia or pecan)
1/2 c dried cranberries
1/2 c coconut (optional)
HOW TO MAKE PINEAPPLE CRANBERRY ZUCCHINI BREAD
Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.
Step 2: Grease two 8 x 4-inch loaf pans or 3 small pans with cooking spray.
Step 3: Combine the zucchini, eggs, pineapple, vanilla extract, and oil in a large mixing bowl until well mixed.
Step 4: Place the dry ingredients into a different mixing bowl and mix until incorporated.
Step 5: Add the dry ingredients into the wet and stir until thoroughly incorporated.
Step 6: Fold in the cranberries, coconut, and nuts.
Step 7: Shift the batter into the prepared pans.
Step 8: Bake in the preheated oven for about 50 to 55 minutes or until golden brown and a toothpick inserted in the centre of the bread comes out clean.
Step 9: Once done, remove from the oven and onto a wire rack. Allow cooling at room temperature for at least 10 minutes before serving. Enjoy!
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