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Zucchini Pineapple Bread

Posted By Erin, The $5 Dinner Mom On In Baking,Bread Recipes,Budget Friendly Recipes,Freezer Recipes and Freezer Meal Plans,Healthy Snacks | 16 Comments
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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

Quick and easy bread!
Prep Time10 minutes
Cook Time50 minutes
Servings - 2 loaves

Ingredients 

  • 3 cups flour
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 eggs
  • 2 tsp vanilla
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 2 1/2 cups shredded zucchini
  • 8 oz can crushed pineapple, well drained
  • 1 cup chopped nuts, optional

Instructions

  • Preheat oven 325 F. Lightly grease 2 - 9x5 loaf pans with non-stick cooking spray.
  • Drain the crushed pineapple well.
  • Mix the dry ingredients together in a large bowl, then stir in the wet ingredients until batter forms. Divide evenly and pour into the prepared loaf pans.
  • Bake in the preheated for 50 to 60 minutes, until knife comes out clean in the center of the loaf.
  • Cool loaves on cooling rack.
  • Cool completely before freezing. I recommend slicing before freezing as well.