Zucchini Pineapple Bread with Dried Figs
Wondering how to make zucchini bread? It’s so easy! Zucchini bread with pineapple and figs yields a moist quick bread that's everyone's favorite.
Servings: 2 loaves
- 3 eggs large, at room temperature
- 1 3/4 cups sugar
- 3/4 cup canola oil
- 1 cup zucchini shredded
- 8 ounces crushed pineapple
- 1 1/2 tsp vanilla
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 1 1/4 cups Orchard Choice or Sun-Maid California Figs
Preheat the oven to 350F and lightly grease two 8”x4” loafs pans with baking spray. Set aside.
In a large bowl, whisk to combine the eggs, sugar, and oil. Add the zucchini, pineapple, and vanilla and stir to combine well. Add the flour, baking soda, cinnamon, and salt, and stir to combine. Add 1 cup of the figs and fold to combine.
Divide the batter between the two pans and sprinkle the remaining figs on top of the batter, if desired. Bake in the preheated oven for about 55 minutes or until a toothpick inserted comes out clean. Allow to cool slightly prior to serving.
Calories: 2311kcal | Carbohydrates: 346g | Protein: 29g | Fat: 93g | Saturated Fat: 9g | Cholesterol: 246mg | Sodium: 1898mg | Potassium: 667mg | Fiber: 9g | Sugar: 199g | Vitamin A: 580IU | Vitamin C: 22.4mg | Calcium: 117mg | Iron: 10.6mg