Cranberry Pineapple Zucchini Bread – this fantastic zucchini bread is loaded with chopped nuts, Craisins, and pineapple. It is always moist and delicious!
We love a good quick bread at my house. I really love it if I can sneak some veggies or fruit into quick breads for a boost of nutrition. Lemon Blueberry Bread and Cinnamon Swirl Pumpkin Bread are two of my favorites!
I hope all of you are enjoying your summer vacation! It is always nice having a flexible schedule and no homework, even if the kids are asking for snacks around the clock, right?
If you’re looking for a snack to fill those bottomless tummies, today I’m sharing another yummy zucchini bread recipe. Yes, I realize that almost a third of my quick bread 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.
How to make Pineapple Zucchini Bread
- baking powder
- baking soda
- crushed pineapple
- vegetable oil
- Craisins (optional)
- pecans or walnuts (optional)
Whisk together the dry ingredients in a large bowl. Drain the crushed pineapple, keeping 1/3 cup of the juice. Blend pineapple and the 1/3 cup juice in blender till smooth. Add the eggs, oil, and vanilla, and blend till smooth. Pour into the dry ingredients. Fold in zucchini, cranberries, and nuts.
Pour batter 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.
Do I need to peel my zucchini for zucchini bread?
No, you do not need to peel your zucchini. There are a lot of nutrients in the skin, so I like to leave it on. Of course, you can peel it if you prefer, and the bread will turn out just as tasty.
How to store Zucchini Bread:
Since this recipe makes two loaves, you can give one away, or store it for later. It will keep at room temperature for 3-4 days if wrapped tightly. You can also freeze a loaf. Let it cool completely, then wrap it in two layers of plastic wrap. It will stay fresh for at least 4-5 months.
Variations for this Pineapple Cranberry Zucchini Bread:
-If you prefer, you can leave out the nuts and Craisins.
-You can use fresh cranberries instead of the Craisins. My kids don’t like the tartness, so I usually use Craisins (sweetened dried cranberries.
-Dried cherries can be used in place of the Craisins. Also very tasty!
-Flaked coconut would be a yummy addition, and you could even add some dried pineapple with the coconut for an extra tropical flavor.
-Of course you can always add chocolate chips to the zucchini bread. I think white chips would be extra yummy!
Looking for more ways to use zucchini? Check out these recipes:
- Zucchini Banana Muffins
- Whole Wheat Zucchini Pancakes
- Zucchini Cake with Cream Cheese Frosting
- Zucchini Bacon Potato Skillet
Love Quick Breads? Check these out:
- 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 eggs
- 3/4 cup oil
- 2 tsp vanilla
- 1 1/2 cups shredded zucchini
- 1 cup Craisins
- 1/2 cup chopped pecans
- Preheat oven to 325 degrees. Spray two large 9x5" loaf pans with non stick spray and line the bottoms with parchment paper. Set aside.
- Combine flour, sugar, baking powder, soda, and salt in a large mixing bowl.
- Drain pineapple, keeping 1/3 cup of the juice. Blend pineapple and 1/3 cup juice in blender till smooth. Add eggs, oil, and vanilla; pulse till just blended.
- Stir blended wet ingredients into dry ingredients. Fold in zucchini, craisins, and nuts.
Divide batter between the two pans. Bake at 325° for about 60 minutes, or till toothpick inserted in the center comes out clean.
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Amount Per Serving: Calories: 222Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 180mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 3g
Originally published Sep 4, 2012, updated July 2019.
See all my BREAD RECIPES.