Go Back
–+ servings
Print Recipe Pin Recipe Save Recipe

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.