Pineapple Zucchini Bread

I can’t think of a better way to use fresh-from-the-garden zucchini!

This year my garden has been producing tons of zucchini, so of course I’ve been making zucchini bread! I like this recipe because it uses fresh pinapple which adds texture and enhances the flavor. This recipe makes 2 loafs, but feel free to double it and freeze a couple loaves.

Pineapple Zucchini Bread
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS

  • 4½ teaspoons Ener-G egg replacer
  • 6 Tablespoons water
  • ½ cup unsweetened apple sauce
  • ½ cup coconut oil
  • 1 Tablespoon apple cider vinegar
  • 1¼ cups coconut palm sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups almond flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts
  • ½ cup golden raisins
  • 1 cup chopped fresh pineapple (or canned crushed pineapple)
  • *optional* ¼ cup minced dried pineapple pieces
INSTRUCTIONS

  1. Preheat the oven to 325 and lightly grease and flour 2 loaf pans.
  2. In mixing bowl, combine Ener-G egg replacer with 6 Tablespoons of water. Mix until fluffy. Add the apple sauce, oil and coconut palm sugar, mix until well combined. Stir in the zucchini and vanilla.
  3. In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Add the dry ingredients to the zucchini mixture slowly and mix until well combined. Add the nuts, raisins and pineapple.
  4. Pour into prepared pans and bake for 60 minutes.

 

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Comments

  • Real Healthy Cinnamo June 11, 2012 at 8:38 pm

    […] Pineapple Zucchini Bread […]

  • WjCortez January 9, 2014 at 4:23 am

    I thought canola oil was on the do not use list, yet it’s called for in this Pineapple Zucchini bread recipe.

    • Diana August 8, 2016 at 6:56 pm

      Hello,

      Thanks for your input. This recipe has been updated to use coconut oil instead of canola oil.

      Happy cooking! 🙂

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