Pineapple Carrot Zucchini Bread

Pineapple, Carrot Zucchini quick bread recipe...makes TWO delicious loaves!
I know what you’re thinking. ANOTHER zucchini recipe? Why, yes it is. It’s called, using what’s in season. And right now, zucchini is in season at our house. Last year I got ONE lonely zucchini from my garden. I had to go to the farmer’s market just to get enough zucchini to make a few loaves of my favorite bread (Mom’s Zucchini Bread). This year, I have so much zucchini I am trying to find new ways to use it.

Taste of Home had a recipe for Pineapple Zucchini bread, which got me thinking about that combination. Pineapples and Zucchini??? I used my own recipe, and I decided to throw in some carrots, for color. Plus I had a bag of shredded carrots in the freezer from a few months ago. I do that with veggies if we’re not using them right away, before they go bad. Shred and freeze.

This bread is really good. Let me know when you all are sick of zucchini, cause I have two more recipes still waiting in the wings….

Yield: 2 loaves

Pineapple Carrot Zucchini Bread

Ingredients

  • 1 cup unsalted butter
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1 orange, zested
  • 3 eggs
  • 3 cup all-purpose flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup crushed pineapple (drained)
  • 1 cup zucchini, shredded
  • 1 cup carrot, shredded
  • 1 cup walnuts, chopped

Instructions

  1. Beat butter with sugars. Beat in vanilla, orange zest and eggs. Add in flour, cinnamon, nutmeg, baking soda, baking powder and salt.
  2. Fold in pineapple, zucchini, carrots and nuts.
  3. Pour into two greased loaf pans (I line the bottoms with parchment paper). Bake in a 350 degree oven for 50 minutes. Remove from pans, cool, and enjoy!
Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on July 22, 2011

Comments & Reviews

  1. I actually have nearly all the ingredients to make this. Looks like I’m going to have to go get some pineapple real fast. Thanks for sharing the recipe.

  2. Thanks for linking to So Sweet Sunday! This bread sounds great, plus I have some zucchini and carrots that both need to be used ASAP.

  3. Thank you for the new recipe. I will have to share this with my daughter in law. She will love this.
    New follower from Savory Sunday.

  4. This sounds so yummy!!! I just harvested TONS of zucchini from my garden, so I will definitely be trying this! Thank you so much for linking up to Strut Your Stuff Saturday! We are so grateful for your support and we hope that you will be back tomorrow to share more great ideas!
    Camille @
    SixSistersStuff.blogspot.com

  5. I don’t have zucchini but I have plenty of pineapple and carrots that need using up. This recipe will be perfect. Am pinning.

    Anne xx

  6. Just wanted to let you know that I made this recipe but wanted to try it sugar free. I substituted the sugar in the recipe with mashed banana and pureed apple and it wasn’t too bad. I’ve blogged about it with link back to this recipe from where I got the inspiration. Hope you don’t mind?

    Thank you,
    Anne @ Domesblissity xx

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