Pineapple Zucchini Loaf Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).
Beat eggs, oil, sugar, and vanilla together until thick.
Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
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.

Nutrition

Amount Per Serving (24 total)

Calories
271 cal
14%

Fat
13.2 g
20%

Carbs
36.2 g
12%

Based on a 2,000 calorie diet

Reviews (33)

Rate This Recipe

naples34102

Jan. 3, 2008

"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 asked fo..." See morer the recipe. I always add a cup of chopped walnuts. Moist, just the right spice, and delicious. Can't wait till next summer's harvest!"

PSWEST

Sep. 29, 2006

"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 without f..." See moreor those who do not like nuts. Also have replaced some of the oil with applesauce and it was still moist and delecious.Good as is or you can fool around and add to your own preferences."

MIRIJAM

Aug. 16, 2004

"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 that do ..." See morenot like raisins. I have 6 loaves on my table cooling as I am rating this recipe. I make mine in 3 small loaf pans. When cool, wrap and freeze for later use. Excellent and thanks for sharing this recipe."

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