Pineapple Cranberry Zucchini Bread
Try this Pineapple Cranberry Zucchini Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 3 eggs
- 1 tsp salt
- 1/2 tsp baking powder
- 2 tsp baking soda
- 2 tsp vanilla extract
- 3 c flour
- 1 1/2 tsp cinnamon
- 1/2 c dried cranberries
- 2 c shredded zuchinni
- 1 c vegetable oil (i like to use 1/2 coconut oil melted, 1/2 veg. oil)
- 1- (8 oz) can(s) crushed pineapple drained
- 1 3/4 c sugar
- 1 c chopped nuts (i like to use macadamia or pecan)
- 1/2 c coconut (oppt)
- Carbohydrate 501.169183329365 g
- Cholesterol 992.43333333002 mg
- Fat 372.340406665938 g
- Fiber 3.96956654421488 g
- Protein 17.5658833305912 g
- Saturated Fat 235.497324999546 g
- Serving Size 1 1 recipe (1610g)
- Sodium 100716.115613969 mg
- Sugar 497.19961678515 g
- Trans Fat 26.1232763332961 g
- Calories 5296 calories
Directions Step-By-Step 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.
