So much more than an ordinary Zucchini Bread, this loaf adds pineapple and carrots to the mix! A slice of Pineapple Carrot Zucchini bread makes a delicious breakfast or midday snack.
Beat butter with sugars. Beat in vanilla, orange zest and eggs. Add in flour, cinnamon, nutmeg, baking soda, baking powder and salt.
Fold in pineapple, zucchini, carrots and nuts.
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!
Notes
To keep the bread from sticking to the bottom of the loaf pans, I recommend lining the bottom of the pans with parchment paper. A spritz of cooking spray helps too!
Remove the zucchini bread from the pans shortly after taking it out of the oven. Then, let the bread finish cooling completely on wire racks before slicing.
The nuts are optional. You can also sub chopped pecans if you prefer!
Make sure to use crushed pineapple with the juices drained. I haven't tested the recipe with other kinds of pineapple but I think the crushed texture of the canned variety is important!