Pineapple Zucchini Bread Recipe

Name: Pineapple Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 c. all-purpose flour; 2 tsp. baking soda; 1 tsp. salt; 1/2 tsp. baking powder; 1 c. finely chopped pecans; 3 eggs; 2 c. sugar; 1 c. vegetable oil; 2 tsp. vanilla extract; 8 oz. can crushed pineapple, well drained; 2 c. shredded zucchini

Servings: persons

3 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 c. finely chopped pecans
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla extract
8 oz. can crushed pineapple, well drained
2 c. shredded zucchini

1
Combine dry ingredients and pecans.
2
Set aside.
3
Beat eggs lightly in a large bowl.
4
Add sugar, oil and vanilla and beat until creamy.
5
Stir in pineapple and zucchini.
6
Add dry ingredients and stir until well moistened.
7
Spoon into 2 well-greased and floured 8 x 4 x 3-inch loaf pans.
8
Bake at 350u00b0 for 1 hour.
9
Cool in pans 10 minutes, then turn out on rack and cool thoroughly.
10
Yields 2 loaves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 c. all-purpose flour, 2 tsp. baking soda, 1 tsp. salt, 1/2 tsp. baking powder, and more.

Yes, Pineapple Zucchini 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.

Pineapple Zucchini Bread

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