20Jul2017Pineapple Zucchini Bread Jump to Recipe Print Recipe Pineapple Zucchini Bread recipe is absolutely delicious and SO moist! With crushed pineapple, fresh zucchini, raisins, and spices – this dairy free bread is perfect!I was SO SO SO excited to start a little vegetable garden this summer. We’ve been renting for a few years now, and every spring I get motivated to clear out an existing garden bed to make room for some vegetable plants. And this year… I finally did it!I’m definitely not the best gardener around, so I kind of flubbed my way through. I wish I could say it worked out well, but not so much. I planted 2 cucumber plants, 2 zucchini plants, 3 cherry tomatoes, 2 Roma tomatoes, 1 beefsteak tomato, and 1 hot chili pepper. They all started growing great, but after researched I realized we must have squash borer bugs that attacked not only my zucchini plants, but both cucumbers. I also seem to have issues with blossom end rot on my one Roma tomato plant. Despite the issues, I’ve been regularly harvesting delicious cherry tomatoes, chili peppers are almost ripe, and unfortunately only 2 zucchini. My cucumbers have given me nothing so far! :/I’m not discouraged, though. I’ve learned several things to do for next year’s planting that should help and avoid the same issues from happening again. One of the aspects of gardening I’m most surprised about, however, was getting a cute partner to help me – Wesley! He seems to be as into gardening and learning about gardening as I am, and of course I welcome the help. He loves going out with me in the morning to see if any tomatoes are ripe.This Pineapple Zucchini Bread was what I decided to make with the first, lone zucchini that we had grown – and I have to say, it tasted absolutely fantastic in this bread! The pineapple adds a tangy touch and keeps the bread moist. Feel free to replace the raisins with chocolate chips or nuts instead! Recipe Print Pineapple Zucchini BreadThis Pineapple Zucchini Bread recipe is absolutely delicious and SO moist! With crushed pineapple, fresh zucchini, raisins, and spices - this dairy free bread is perfect! Author: Kelly Miller Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Course: Snack Cuisine: American Keyword: pineapple zucchini bread Servings: 8 servingsDid you make this recipe? Leave a review Ingredients 3 eggs 1 cup oil 2 cups sugar 2 tsp vanilla extract 2 tsp baking soda 1 tsp salt 1 1/2 tsp cinnamon 3 cups flour 2 cups zucchini shredded or grated 8 oz crushed pineapple drained 1 cup raisinsInstructionsIn the bowl of a stand mixer, beat eggs, oil, sugar, and vanilla extract until smooth.Add in baking soda, salt, cinnamon, and flour. Mix until well combined.Stir in zucchini and crushed pineapple. Stir in raisins.Divide batter between two well greased loaf pans. Bake at 350 degrees for 50 minutes - 1 hour, or until a cake tester comes out clean. Cool completely before slicing and serving.NutritionCalories: 492kcalFat: 5gCholesterol: 61mgSodium: 323mgPotassium: 338mgCarbohydrates: 106gFiber: 3gSugar: 55gProtein: 7gVitamin A: 3.3%Vitamin C: 11.1%Calcium: 3.6%Iron: 17.7% Did you make this recipe? Tag @MostlyHomemadeMom on Instagram and hashtag it #MostlyHomemadeMomOur entire family enjoyed this bread, even Reuben! This particular recipe is milk-free (dairy free), so he could have a few slices as well. In fact, we brought a few slices with us in a ziploc bag for him when we went out to eat on Friday night so he could have something delicious to eat as well!I’m looking forward to making many more loaves of this wonderful zucchini pineapple bread – hopefully with more home-grown zucchini!