Pineapple Zucchini Loaf

Pineapple Zucchini Loaf

46

"Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?"

Ingredients

1 h 15 m {{adjustedServings}} servings 271 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat eggs, oil, sugar, and vanilla together until thick.
  3. Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
  4. Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.
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Reviews

46
  1. 57 Ratings

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This is another timeless, classic recipe I've been making every summer (bountiful zucchini crop!) since 1982. Friends can't wait for their annual zucchini care package and those who bake have as...

Very good! Added more drained pineapple as it did not have any pineapple taste to it. Cut back on the sugar and none missed it at all. I made half the batter with walnuts and the other halve wit...

This is my all time favorite zucchini bread recipe. I do add 1 cup of nuts along with the cup of raisins to mine. I also make loaves without raisins and just add nuts for those in my family th...