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
Quick and easy bread!
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.
Martha A. says
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.
Michelle says
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!
Erin says
Bake, then freeze. You can also freeze the zucchini pieces and just put right into the batter while still frozen.
Micha says
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.
Erin says
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!
Kathy says
I love it….I made a loaf and 6 large muffins with this recipe…..Extremely moist….
mary says
Erin – Did you drain the crushed pineapple or used all the liquid?
Erin says
I drained them…but not totally dry!
Miriam says
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!
ScrapperMom says
I just made this and it was FABULOUS! Thanks for the great recipe. My 2 yr old loved it.
ScrapperMom says
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.
Eve says
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.
NIkki says
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.
Sharayah Arnold says
My batter seems very stiff. Did you squeeze out the excess water from the zucchini like I did?? Maybe that’s my issue…
Erin, The $5 Dinner Mom says
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
Belinda says
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.