I hope all of you had a fabulous Labor Day! It is always awesome having a long weekend, even if you are totally boring like us and all you do is spend the day relaxing and enjoying a BBQ.
Today I am sharing my final zucchini recipe of the season. It's another yummy zucchini bread recipe. Yes, I realize that half of the quick bread recipes in my recipe index are for zucchini bread. What can I say. We love us some good zucchini bread around here. This version is moist and fruity, thanks to the addition of pineapple and craisins. I love it with nuts, but you can leave them out if you have an aversion.
Pineapple Cranberry Zucchini Bread
3 cups flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 20 oz can crushed pineapple
3/4 cup oil
2 tsp vanilla
1 1/2 cups shredded zucchini
1 cup chopped cranberries (or Craisins)
1/2 cup chopped walnuts or pecans
Combine flour, sugar, baking powder, soda, and salt. Drain pineapple, keeping 1/3 cup of the juice. Blend pineapple and 1/3 cup juice in blender till smooth. Whisk in eggs, oil, and vanilla. Stir into dry ingredients. Fold in zucchini, cranberries, and nuts.
Pour into two large (9×5") loaf pans that have been well greased and floured. I like to use parchment paper for best results. Bake at 325° for about 60 minutes, or till toothpick comes out clean.