Pineapple Cranberry Zucchini Bread

Ingredients

3 eggs
2 c shredded zuchinni
1 c vegetable oil (I like to use 1/2 coconut oil, melted, 1/2 veg. oil)
1 can(s) crushed pineapple, drained, 8 oz
2 tsp vanilla extract
3 c all-purpose flour
1 3/4 c sugar
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
1/2 tsp baking powder
1 c chopped nuts (I like to use macadamia or pecan)
1/2 c dried cranberries
1/2 c coconut (opt)

Directions

1. Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple, and the vanilla extract.

2. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients in large bowl. Fold in nuts, cranberries, and coconut if desired.

3. Pour into 2 greased 8×4″ loaf pans or 3 small loaf pans. Bake larger pans for approximately 50-55 mins and smaller pans for 35-40 mins or until golden brown and an inserted toothpick comes out clean. Cool for 10 mins before removing bread from pans onto wire racks.

Source: justapinch