Zucchini Pineapple Bread

Zucchini Pineapple Bread

Looking for a new quick bread!  I normally make banana bread because I already have “brown” bananas and don’t ever remember to get zucchini. BUT, since zucchini is super cheap right now (and my farmer’s market has a new “half priced” section for the produce that is ripe or overripe!!!) I decided to take advantage and make a little zucchini mix for the freezer! I used 4 zucchinis (total cost $2.25) and got 6 “bread” size portions…frozen into individual bags and then into freezer bags!

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Zucchini Pineapple Bread

Yield – 2 loaves

Preparation Time – 10 minutes

Cooking Time – 50 to 60 minutes

Ingredients

  • 3 cups flour
  • 3 eggs
  • 1 1/4 cup sugar
  • 1 teaspoon each baking powder, baking soda, and salt
  • 1 cup nuts (I omitted this!)
  • 2 teaspoon vanilla
  • 2 cups shredded zucchini
  • 1/2 of a 15 oz can crushed pineapple (I ran mine through the mini food processor)

Directions

  • Preheat oven 325.
  • Spray 2 loaf pans.
  • Mix ingredients well in bowl and scrape every last bit of dough into the pans!
  • Bake for 50-60 minutes, until knife comes out clean.
  • Cool loaves on cooling rack and ENJOY!

Comments

  1. Martha A. says

    Yum! I am going to have to try this recipe as it has no oil in it! I made a bunch last week with applesauce instead of oil that turned out good, but I am sure the pineapple makes it taste good! I got a bunch of huge zucchinis for free from a friend.

  2. Michelle says

    quick question …. did you freeze the zucchini or the entire bread mixture? I’m still getting my feet wet with freezer prep and cooking! Thanks!

    • says

      I’m not sure about the bundt pan Micha…its worth a try! If the batter doesn’t fill it…perhaps make another half or full recipe of batter. This would also make great muffins!

  3. says

    I have zucchini coming out my ears!! DH has requested Zucchini Bread, but I was dreading making it because it is such an “oily” recipe. I was poking around your site and found this… I think I will try it this afternoon! I can’t imagine how the pineapple must add such a delicious flavor!

  4. Eve says

    Thanks for this oil free recipe. I love zucchini pineapple bread but can’t eat it because I get a migraine headache from breads made with oil. Can’t wait to make it.

  5. NIkki says

    I’ve made this as a bread and as muffins. Everyone loves them!! Many have said they taste great in the fruit salsa I make.

  6. Sharayah Arnold says

    My batter seems very stiff. Did you squeeze out the excess water from the zucchini like I did?? Maybe that’s my issue…

  7. Belinda says

    1 t each powder, soda, salt

    This is baking powder and baking soda, aren’t they? Doesn’t say in the recipe and no one else asked.

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