Pineapple Carrot Zucchini Bread

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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

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Beat Butter

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Add Flour

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Fold & Pour

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Bake

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Easy as 1,2,3

Classic Quick Loaf

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Tips & Tricks

Pineapple Carrot Zucchini Bread

YIELD 20 servings TYPE Bread TIME 1 hour 5 minutes LEVEL Easy Tap for Recipe

More Easy Bread Recipes

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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

Beat Butter

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

Add Flour

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

Fold & Pour

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

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!

Pineapple Carrot Zucchini Bread

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