Pineapple Zucchini Bread


Holiday baking has been ridiculous around here lately.  Ridiculous as in, we. have. not. stopped.

I’m in Vegas visiting my parents so I’ve been taking over their kitchen and making tons of new and old recipes.  This recipe is from a “rodeo cookbook” that my parents bought at a fundraiser back during their high school rodeo days.

The bread is super soft and isn’t too sweet, which is why I like it so much.  It also has walnuts, which I love, but could also be omitted.  Overall, it has all the flavor components, and it’s great for breakfast.

Or snack time.

Or dinner.  I’m not judging.


3 eggs

1 c. oil

2 c. sugar

2 tsp. vanilla

2 c. shredded, unpeeled zucchini

1-8 oz. drained crushed pineapple

1/2 c. coconut

1/2 c. walnuts

3 c. flour

2 tsp. baking soda

1 tsp. salt

1/2 tsp. baking powder

1 1/2 tsp. cinnamon

3/4 tsp. nutmeg

Beat eggs until frothy.  Add oil, sugar, and vanilla.  Continue beating until thick and foamy.  Add zucchini, pineapple, coconut, and walnuts.  In a separate bowl, stir together flour, soda, salt, baking powder, cinnamon, and nutmeg until thoroughly blended.  Stir gently into zucchini mixture, just until blended.  Spoon batter into 2 greased loaf pans, or multiple mini loaf pans.  Bake at 350* for 1 hour (regular loaf pans) or about 30 minutes (mini loaf pans).


This batter is also great for muffins.  We wrapped ours up all cute and gave them as gifts to the neighbors!

Tune back in tomorrow for some of my favorite holiday baking recipes!

XO Sara

Song of the Day: Gold–Sir Sly


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