Zucchini Pineapple Quick Bread

Zucchini - Pineapple Quick Bread
This is the best zucchini bread recipe that I have come across. The bread is very moist, yet holds its shape without breaking apart.
Recipe type: Bread
Serves: 16
Prep time: 
Cook time: 
Total time: 
  • 3 Eggs
  • 2 c. Zucchini, shredded
  • 1 c.Vegetable Oil
  • 1 - 8 oz can crushed pineapple, drained
  • 2 tsp. Vanilla Extract
  • 3 c. Flour
  • 1¾ c. Sugar
  • 2 tsp. Baking Soda
  • 1½ tsp. Cinnamon
  • 1 tsp. Salt
  • ½ tsp. Baking Powder
  • 1 c. Chopped Walnuts
  • ½ c. Dried Cranberries
  1. Preheat oven to 350 degrees.
  2. Shred the zucchini. I use a food processor to do this.
  3. In a large bowl, combine eggs, zucchini, oil, pineapple and vanilla.
  4. In a separate bowl sift the dry ingredients together.
  5. Add the dry ingredients to the wet ingredients in large bowl.
  6. Fold in nuts and dried cranberries.
  7. Pour into 2 greased loaf pans.
  8. I used one loaf pan and one baking tube* since I was making the bread for a get-together. I will freeze the loaf for later.
  9. Bake for 50 to 55 minutes until golden brown and inserted toothpick comes out clean.
  10. Cool 10 minutes before removing bread from pans.
  11. *Baking Tube Instructions:
  12. Spray vegetable shortening inside tube and inside caps prior to using.
  13. Place a double thickness of parchment paper or foil over bottom of tube and then put the cap on.
  14. Only fill star tube ½ full. The others may be filled ⅔ full depending on recipe. (With my Banana Bread recipe I could only fill the tubes ½ way.)
  15. From: http://baking.about.com/od/breads/ht/bakingwithtubes.htm