Zucchini Pineapple Bread I

Zucchini Pineapple Bread I

171

"This recipe makes two fruity, moist loaves."

Ingredients

1 h 20 m servings 207 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Combine flour, baking powder, baking soda, and salt.
  2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
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Reviews

171
  1. 219 Ratings

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I used to make a zucchini bread like this years ago but lost the recipe. This is the exact same recipe I used to make. This is the best tasting zucchini bread I had ever had. The crushed pine...

Very nice bread. I took the advice of others and reduced the sugar to 1 cup and used half brown, half white. Added nuts, and did have to double up on the spices since this does make two loaves...

This bread was great! It was moist and soft and not gummy or anything! My 2 1/2 year old daughter loved the "vegetable cake" and ate tons of it. I also made this with 1 cup of applesauce in pl...