Apricot-Pineapple Zucchini Bread

Apricot-Pineapple Zucchini Bread

Do you have loads of zucchini and don’t know what to do with it? Try this incredible apricot pineapple zucchini bread. It’s my not-so-typical take on the classic version, with a ton of tropical flavor. Zucchini bread is a great breakfast food to enjoy with coffee or tea, or save it for a mid-day snack! I like to make this bread on the weekend and  then enjoy it all week long.

This moist and delicious bread is filled with loads of chopped dried apricots, chunks of juicy pineapple, chopped pistachios and almonds! You’re getting so much incredible flavor in every bite, it’s unbelievable! The dried apricots and pineapple lend a tropical twist and the nuts add crunchiness and more flavor. Plus, this bread is packed with zucchini, which is full of nutrients. So, I guess you can almost say this bread is ‘healthy’! Yeay!

This recipe can be prepared in two regular-sized loaf pans, or you can use a muffin tin to make individual servings. If you’re making these ahead of time, say for the week, just let the bread cool down completely, then wrap it tightly with plastic and place into the refrigerator. I like to warm the bread back up in the microwave for 20 to 30 seconds – it tastes just like out of the oven!

Watch my video recipe for step-by-step instructions! 

Next up, try my banana nut bread bars with cream cheese frosting! These are to-die-for! https://tatyanaseverydayfood.com/recipe-items/banana-nut-bars/


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