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Pineapple Zucchini Bread

February 9, 2014 by Kay 4 Comments

Pineapple Zucchini Bread is a moist and flavorful sweet bread that gets it’s moistness from the zucchini and flavor from the pineapple.  I like this for breakfast or served as a dessert.

Pineapple Zucchini Bread

Pineapple Zucchini Bread

 

This recipe makes two loaves, I added chopped pecans to the top of one of the loaves.

 

Creamy butter is a perfect topping.

Creamy butter is a perfect topping.

 

 

This bread freezes well for up to one month. Eat one loaf now and freeze one for later.

 

 

 

 

 

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Pineapple Zucchini Bread

Yield: 2 loaves

Pineapple Zucchini Bread

Ingredients

  • 3 Eggs
  • 1 Cup Oil
  • 2 tsp. vanilla
  • 3 cups flour
  • ¼ tsp. baking powder
  • 1 ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 cups sugar
  • 2 cups unpeeled zucchini, shredded
  • 1-8 ounce can crushed pineapple, drained
  • 1 cup pecans, chopped (optional)

Instructions

  • Beat eggs, oil, and vanilla until thick.
  • Combine dry ingredients; flour, baking powder, cinnamon, nutmeg, baking soda, salt, and sugar. Stir into creamed mixture, just until moistened.
  • Fold in the zucchini, pineapple, and nuts (optional).
  • Pour into 2 greased/floured 9x5 inch bread pans or 4 mini loaf pans. Bake the large pans for 55-60 minutes and the mini pans for 50-55 minutes at 350 Degrees. Test with a wooden toothpick. Cool in pans for 10 minutes, then place loaves directly on a cooling rack until cooled.

Notes

You can freeze this bread. Wrap in plastic wrap, then in foil. It will keep up to one month in the freezer.

3.1
https://www.lovefoodwillshare.com/pineapple-zucchini-bread/

 

 

 

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Filed Under: Breads, Breakfast / Brunch Tagged With: Bread, Nuts, Pineapple, Zucchini

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Comments

  1. Sarah Barker (@sarahsfare) says

    February 17, 2014 at 7:00 pm

    I’m really excited to try this, I just love pineapple. Because of its high acidity, it can be tricky to work with and bake with. Thanks for sharing with the rest of us and taking the guess work out of it!

    Sarah’s Fare recently posted → Creamy Tomato Soup

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  2. mika jones says

    February 18, 2014 at 10:55 pm

    Delicious and presentaion is superb.

    Coming from Mix it up Monday! Come-by my blog and say hi!

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  3. Linda says

    February 20, 2014 at 12:45 pm

    I have zuchinni in the freezer. This is a great way to use it. Thanks for linking to What’d You Do This Weekend. This sounds yummy!

    Linda

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  4. Laura@Baking In Pyjamas says

    February 23, 2014 at 10:16 am

    I plan on baking with courgette this year. This looks great. Thanks for linking up at Sweet and Savoury Sunday, stop by and link up again this weekend!

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