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Servings:

Pineapple Zucchini Bread with White Chocolate Chips

Here is my recipe for Pineapple Zucchini Bread with White Chocolate Chips and Macadamia Nuts….wow, that’s a long name. This bread is super moist and delicious with the heavenly aroma of baked pineapple.

Total Time

1hr 10min

5.0

2 Ratings

Author: Wok & Skillet

Servings:

Ingredients

•

1/2 cup

Butter , melted

•

1 cup

Brown Sugar

•

Eggland's Best Classic Eggs

•

1 can
(8 oz)

Crushed Pineapple in 100% Pineapple Juice , drained

•

1 cup

Zucchini , grated

•

1 tsp

Vanilla Extract

•

2 cups

All-Purpose Flour

•

1 tsp

Baking Soda

•

1 tsp

Baking Powder

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Salt

•

1/2 cup

Macadamia Nuts , chopped

•

1 cup

White Chocolate Chips

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Grease and flour one loaf pan.

In a large mixing bowl, mix all wet ingredients: Butter (1/2 cup) , Brown Sugar (1 cup) , Eggland's Best Classic Eggs (2) , Crushed Pineapple in 100% Pineapple Juice (1 can) , Vanilla Extract (1 tsp) , and Zucchini (1 cup) .

In a medium bowl, sift All-Purpose Flour (2 cups) with Baking Soda (1 tsp) , Baking Powder (1 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , and Salt (1/2 tsp) . Slowly add dry ingredients to wet ingredients. Stir till combined. Do not overmix.

Fold in White Chocolate Chips (1 cup) and Macadamia Nuts (1/2 cup) . Pour the batter into the loaf pan.

Bake for one hour.

Let it cool before serving.

Nutrition Per Serving

CALORIES

1047

FAT

50.6 g

PROTEIN

13.7 g

CARBS

139.3 g