Pineapple Cranberry Zucchini Bread

When used for food, zucchini are usually picked when under 20 cm (8 in) in length, when the seeds are still soft and immature. Mature zucchini can be a metre long or more. The larger ones are often fibrous. A zucchini with the flowers attached is a sign of a truly fresh and immature fruit, and it is especially sought after for its sweeter flavor.

Zucchini can also be baked into a bread similar to banana bread or incorporated into a cake mix similar to carrot cake. Its flowers can be eaten stuffed and are a delicacy when deep fried, as tempura.

TOP Reviews:

Have made this twice this week and it is delicious and very easy to make. Everybody who tried it has loved it and based on the number of requests for the recipe there are going to be lots of other people getting to try this. Definitely can see why it got the blue ribbon – well deserved! Made it exactly as per the recipe with the coconut oil/vegetable oil combo and added coconut. I used chopped pecans. Bought it to work warm this morning and it didn’t last more than a couple of minutes!

I just got the bread out of the oven!!! #1 – The aroma in my kitchen was awesome. #2 – The bread is over the top ( I mean so GOOD)!!! #3 – Very moist and delicious as everyone has posted. #4 – Last point – FAST AND EASY to make!!!
Thank you so much for sharing!! It is going into my collection so my family and friends can enjoy it for many years!!!

I made this bread last night to take to a breakfast celebration at work this morning. It was delicious, everyone raved about it. I followed the recipe in full detail for the exception I used walnuts. This will be an added recipe to my collection. Good job Diane, I give it a 5 star rating.

Mmmmm…..This is delicious! I’m working on my 2nd slice as I type this, and yes, it’s still warm! lol.
2 medium zucchinis comes out to about 2 cups of shredded and squeezed zucchini (in case anyone needed to know). I did use 1/2 coconut oil and 1/2 veggie oil as suggested in the recipe and it is very moist. It isn’t enough to give it a coconut taste, but it does add a bit of dimension or depth to the flavor.
I don’t care for nuts in my bread so I left those out, and I didn’t have any shredded coconut on hand so that was out too. I did have some golden raisins I needed to use up though, so I added a handful or 2 in place of the nuts.
The bread has a lot of flavor and I really like the chewiness/texture of the pineapple and craisin/raisins.


3 eggs
2 c shredded zuchinni…
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