Zucchini Pineapple Bread

by Erin, The $5 Dinner Mom on September 7, 2008

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!

Ingredients
3 cups flour
3 eggs
1 1/4 c sugar
1 t each powder, soda, salt
1 c nuts (I omitted this!)
2 t vanilla
2 cup shredded zucchini
1/2 15 oz can crushed pineapple (I ran mine through the mini food processer)

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

I’m not doing a cost breakdown for these loaves since they are not a dinner, but I imagine they’d be about $3 each! I just wanted to share what we are enjoying lately!

{ 16 comments… read them below or add one }

Martha A. September 8, 2008 at 3:25 pm

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.

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Michelle July 6, 2009 at 8:40 am

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!

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Erin July 6, 2009 at 10:27 am

Bake, then freeze. You can also freeze the zucchini pieces and just put right into the batter while still frozen.

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Micha July 10, 2009 at 9:04 pm

Looks good, Erin. Do you think I could use a Bundt pan instead of two loaf pans because I don’t own any usable loaf pans.

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Erin July 11, 2009 at 7:02 am

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!

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Kathy July 20, 2009 at 7:01 pm

I love it….I made a loaf and 6 large muffins with this recipe…..Extremely moist….

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mary July 26, 2009 at 10:53 pm

Erin – Did you drain the crushed pineapple or used all the liquid?

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Erin July 26, 2009 at 10:59 pm

I drained them…but not totally dry!

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Miriam August 20, 2009 at 1:21 pm

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!

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ScrapperMom August 27, 2009 at 6:17 pm

I just made this and it was FABULOUS! Thanks for the great recipe. My 2 yr old loved it.

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ScrapperMom August 27, 2009 at 6:19 pm

I just made this and it was FABULOUS! Thanks for the great recipe. My 2 yr old loved it. I made it in mini loaf pans and cooked for 45m.

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Eve September 9, 2009 at 5:52 pm

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.

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NIkki June 26, 2012 at 10:37 am

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.

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Sharayah Arnold September 21, 2012 at 11:47 am

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

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Erin, The $5 Dinner Mom September 21, 2012 at 12:41 pm

Could be Sharayah! It’s tough to write a recipe with zucchini, because that is a very moist ingredient and the water content can vary widely. Try adding a touch of milk to thin the batter.

Erin

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Belinda July 25, 2013 at 8:40 pm

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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