Oregonized Zucchini Pineapple Bread Recipe

Name: Oregonized Zucchini Pineapple Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 cup oil; 2 cups sugar; 2 teaspoons pure vanilla extract; 2 cups shredded zucchini, unpeeled; 1 (8 1/2 ounce) can crushed pineapple, drained; 3 cups unbleached flour; 2 teaspoons baking soda; 1 teaspoon salt; ½ teaspoon baking powder; 1 ½ teaspoons cinnamon; ¾ teaspoon freshly grated nutmeg; 1 cup hazelnuts, chopped coarsely; 1 cup dried cranberries

Servings: persons

3 eggs
1 cup oil
2 cups sugar
2 teaspoons pure vanilla extract
2 cups shredded zucchini, unpeeled
1 (8 1/2 ounce) can crushed pineapple, drained
3 cups unbleached flour
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 ½ teaspoons cinnamon
¾ teaspoon freshly grated nutmeg
1 cup hazelnuts, chopped coarsely
1 cup dried cranberries

1
Preheat oven to 350 degrees.
2
In a large mixing bowl, cream together the eggs, oil, sugar and vanilla.
3
Stir in the shredded zucchini and pineapple.
4
In a separate bowl combine the remaining ingredients just until moistenend.
5
Stir the dry ingredients into the wet ingredients just until blended.
6
DO NOT overmix!
7
Divide the batter into 2 greased and sugared 5x9 inch aluminum loaf pans.
8
Bake in the preheated oven for about 1 hour.
9
Cool in pans for 10 minutes then turn out onto a cooling rack.
10
Try this with a cream cheese frosting with hazelnut extract!

1398

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 eggs, 1 cup oil, 2 cups sugar, 2 teaspoons pure vanilla extract, and more.

Yes, Oregonized Zucchini Pineapple Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oregonized Zucchini Pineapple Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions