pineapple zucchini bread

A tender whole grain loaf of naturally sweetened zucchini bread made with crushed pineapple.&nbsp;

Healthy Zucchini Bread

white wheat flour

baking soda

salt

baking powder

cinnamon

eggs

canola oil (or melted and cooled butter or coconut oil)

honey

applesauce

vanilla

zucchini

pineapple (drained well)

Grate

Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture.

Measure

Once excess moisture is wrung out, measure out 1.5 cups of loosely packed shredded zucchini. Gently press or pat, on the zucchini when placing it into the measuring cup.

Prepare Zucchini

Preheat

Preheat oven to 350 degrees. Grease a 9x5 loaf pan.

Combine

In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.

In another bowl, mix together eggs, honey, oil, applesauce, and vanilla.

Pour the wet ingredients into the dry ingredients, and stir until just combined. Fold in the drained zucchini and drained pineapple.

Bake

Pour batter into prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out clean. The time varies, depending on your oven.

Cool

Cool the bread in the pan for 10 minutes on a baking rack, and then remove from the pan to cool completely.

Store

Store the cooled bread in the fridge for up to 5 days.

Zucchini Bread

https://content.jwplatform.com/videos/UGhiZDxO.mp4

Healthy Zucchini Bread is made with whole wheat flour and is lower in sugar and fat than other recipes.

Pineapple Zucchini Bread combines a classic zucchini bread recipe with crushed pineapple, all in one delicious quick bread recipe!

Pineapple Zucchini Bread

sugar

zucchini (grated)

flour

tsp baking powder

tsp baking soda

(20 ounces crushed pineapple, well drained)

Preheat oven to 325°.

Beat eggs until fluffy (about 3 minutes). Add sugar, oil and vanilla and mix for another 1-2 minutes.

Add the dry ingredients and mix just until everything is combined.

Add the pineapple and zucchini and stir in just enough to fully combine. Don't overmix!

Pour batter into two well greased 9X5 loaf pans and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Let cool in pans for about 10-15 minutes before removing from pans and placing on a wire rack to cool completely.

I am at this moment. Yes I have made it before. I love it. I give out loaves to friends and family. They all want more. Lol

Love this recipe batter is thick but bread is the best I’ve ever made. 
Everyone loves it! It’s a nice change from regular zucchini bread. I’ve made it twice it two days.

This recipe was so easy !! And when i waited and flipped my loaf pan over it did not stick like some other pineapple recipes i tried ! This one i printed and marked #1 Pineapple Zucci Bread

Found this recipe Tonight. Could not wait to make it in the morning. In the oven right now.  Smells wonderful.

Hi ..
Loved the recipe. Will surely try it. Just had a question in my mind. Is it possible to replace the canned crushed pineapple with fresh pineapple? Asking this as I stay in a place with ample fresh and sweet pineapples and I would love to use them in my bread.

Top 2 pineapple zucchini bread recipes from across the web

The most viewed pineapple zucchini bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Zucchini Bread

Pineapple Zucchini Bread

Top 2 pineapple zucchini bread recipes from across the web

The most viewed pineapple zucchini bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Zucchini Bread

Pineapple Zucchini Bread

The most viewed pineapple zucchini bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine