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–+ servings

Pineapple Cranberry Zucchini Bread

Kara
Moist zucchini bread with crushed pineapple, dried cranberries, and pecans.
4.75 from 8 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Bread: Quick Breads
Cuisine American
Servings 24 servings
Calories 222 kcal

Equipment

Ingredients
  

  • 3 cups all purpose flour
  • 1 ½ cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 20 oz can crushed pineapple
  • 3 eggs
  • ¾ cup vegetabel oil
  • 2 tsp vanilla
  • 1 ½ cups shredded zucchini
  • 1 cup Craisins
  • ½ cup chopped pecans

Instructions
 

  • 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.

Nutrition

Serving: 1gCalories: 222kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 20mgSodium: 170mgPotassium: 105mgFiber: 1gSugar: 20gVitamin A: 73IUVitamin C: 5mgCalcium: 24mgIron: 1mg
Keyword pineapple zucchini bread
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