Pineapple Carrot Zucchini Bread

So much more than an ordinary Zucchini Bread, this recipe adds pineapple and carrots to the mix! A slice of moist Pineapple Carrot Zucchini Bread makes a delicious breakfast or midday snack.

Ingredients

1

Beat Butter

Beat butter with sugars. Beat in vanilla, orange zest and eggs.

2

Add Flour

Add in flour, cinnamon, nutmeg, baking soda, baking powder and salt.

3

Fold & Pour

Fold in pineapple, zucchini, carrots and nuts. Pour into two greased loaf pans.

4

Bake

Bake in a 350 degree oven for 50 minutes. Remove from pans, cool, and enjoy!

Easy as 1,2,3

Classic  Quick Loaf

Moist & Easy

Why this Recipe Works

Freezer Friendly

Tips & Tricks

PRO TIP: Shred and freeze fresh vegetables to toss into breads and soups!

PRO TIP: Use the scoop and measure method to properly measure flour to avoid a dense bread.

The nuts are optional. You can also sub chopped pecans if you prefer!

YIELD

20 servings

TYPE

Bread

TIME

1 hour 5 minutes

LEVEL

Easy

Pineapple Carrot Zucchini Bread