Zucchini Pineapple Loaf55 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 25 min
“This is a good loaf that is large and tender. If you want, you can add 1 cup of raisins to the recipe for a nice change.” - by Carol
Original recipe yields 1 -9x5x3 inch loaf
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
- In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.
Amount Per Serving (12 total)
- 275 cal
- 13.4 g
- 35.6 g
Based on a 2,000 calorie diet
Reviews (55)Rate This Recipe
"This is my second review on this recipe. I made it again yesterday and doubled the ingredients as I did not have an 8 oz. can crushed pineapple. It turned out to be even better. Changes include usin..." See moreg 4 oz. baby bananas for 1/2 C of the oil; used 1/2 C canola oil. Added 1 C sugar and 1 C splenda; could not tell the difference in taste/texture. Saved hundreds of calories with these 2 changes! I drained the 20 oz. can of crushed pineapple and used the juice to plump 1 C seedless raisins (drained them well on paper towels and tossed with 1 tsp. flour). I omitted the nuts, too. End result was a delicious, lower fat and sugar fruity loaf!"
"Many Thanks, Carol, for an outstanding zucchini loaf. Because my family is crazy about pineapple, I added 1t. imitation pineapple extract and I toasted the walnuts.I used the cinnamon I had, which is ..." See morethe Makara variety, and that added a more cinnamon-y taste as well. Great recipe!"
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