Pineapple Zucchini Loaf

Pineapple Zucchini Loaf

44 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
jen
Recipe by  jen

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 loaves

ADVERTISEMENT

Directions

  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.

Share It

Reviews (44)

Rate This Recipe
naples34102
39

naples34102

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 for 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
33

PSWEST

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 for 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
20

MIRIJAM

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 not 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.

More Reviews

Similar Recipes

Zucchini Pineapple Bread I
(164)

Zucchini Pineapple Bread I

Pineapple Zucchini Muffins
(95)

Pineapple Zucchini Muffins

Zucchini Coconut Loaf
(97)

Zucchini Coconut Loaf

Abby's Super Zucchini Loaf
(80)

Abby's Super Zucchini Loaf

Zucchini Pineapple Bread II
(73)

Zucchini Pineapple Bread II

Pineapple Zucchini Bread
(69)

Pineapple Zucchini Bread

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 271 cal
  • 14%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Zucchini Coconut Loaf

>

next recipe:

Zucchini Pineapple Bread I