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Zucchini Pineapple Bread

September 7, 2008 by Erin, The $5 Dinner Mom 16 Comments

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Zucchini Pineapple Bread on 5DollarDinners.com

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!

Zucchini Pineapple Bread

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Zucchini Pineapple Bread

Quick and easy bread!
Prep Time10 minutes minutes
Cook Time50 minutes 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.
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Filed Under: Baking, Bread Recipes, Budget Friendly Recipes, Freezer Recipes and Freezer Meal Plans, Healthy Snacks Tagged With: zucchini

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Comments

  1. Martha A. says

    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.

    Reply
  2. Michelle says

    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!

    Reply
    • Erin says

      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.

      Reply
  3. Micha says

    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.

    Reply
    • Erin says

      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!

      Reply
  4. Kathy says

    July 20, 2009 at 7:01 pm

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

    Reply
  5. mary says

    July 26, 2009 at 10:53 pm

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

    Reply
    • Erin says

      July 26, 2009 at 10:59 pm

      I drained them…but not totally dry!

      Reply
  6. Miriam says

    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!

    Reply
  7. ScrapperMom says

    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.

    Reply
  8. ScrapperMom says

    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.

    Reply
  9. Eve says

    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.

    Reply
  10. NIkki says

    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.

    Reply
  11. Sharayah Arnold says

    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…

    Reply
    • Erin, The $5 Dinner Mom says

      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

      Reply
  12. Belinda says

    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.

    Reply

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