Saturday, June 26, 2010

Zucchini-Pineapple Quick Bread

Photo Credit: Cooking Light

Just a head's up....this recipe makes 2 LOAVES! You can eat one now and slice the other and freeze for later (up to 1 month for best taste). This makes a super moist bread, enjoy!

Recipe adapted from Cooking Light...(Here's a tip, drain the liquid off your shredded zucchini so your bread isn't mushy....and if you don't have the full 2 cups zucchini, you can use applesauce to make up the difference).

Zucchini-Pineapple Bread

2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3 large eggs
2 cups sugar (I used a little less)
2 cups grated zucchini (about 1 1/2 medium zucchini)
2/3 cup canola oil
2 teaspoons vanilla extract
2 (8-ounce) cans crushed pineapple in juice, drained
Baking spray

1. Preheat oven to 325°.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.


Joelle said...

We have lots of Zucchini. Can't wait to try this. Sounds wonderful. I tried Mom's Zucchini Bread from Allrecipes .com and it turned out so great. Recipe has been posted on

Thanks for posting this recipe Suzanne!!!

Suzanne said...

Joelle - Wish I could take credit for it. :)