Pineapple Cranberry Zucchini Bread

By bweber

Ingredients

• 3 3 3 eggs
• 2 2 2 c shredded zucchini
• 1 1 to 1/2 1/2 oil (i like to use 1/2 coconut oil, melted, 1/2 veg. oil)
• 1 1-(8 1-(8 oz)crushed pineapple, drained
• 2 2 2 tsp vanilla extract
• 3 3 3 c flour
• 1 3/4 1 3/4 3/4 c sugar
• 2 2 2 tsp baking soda
• 1 1/2 1 1/2 1/2 tsp cinnamon
• 1 1 1 tsp salt
• 1/2 1/2 1/2 tsp baking powder
• 1 1 to c chopped nuts (i like to use macadamia or pecan)
• 1/2 1/2 1/2 c dried cranberries
• 1/2 1/2 1/2 c coconut (oppt)

Details

Servings 1
Preparation time 30mins
Cooking time 80mins
Adapted from justapinch.com

Preparation

Step 1

Directions

1 Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple and the vanilla extract.

2 In a separate bowl combine the dry ingredients. Add the dry ingredients to the wet ingredients in lg. bowl. Fold in nuts, cranberries and coconut if desired.

3 Pour into 2 greased 8x4" loaf pans or 3 small loaf pans. Bake larger pans for approx. 50-55 mins and smaller pans for 35-40 mins or until golden brown and inserted toothpick comes out clean.

Cool for 10 mins before removing bread from pans onto wire racks.