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Zucchini Pineapple Bread I

Zucchini Pineapple Bread I

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Michele

Michele

This recipe makes two fruity, moist loaves.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Dog Lovin' Mama
287

Dog Lovin' Mama

5/23/2007

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 pineapple really helps in making this bread really moist. This bread is also good with 1/2 cup grated carrots (for color) and some chopped walnuts. Buy extra zucchini, grate all the zucchini, and freeze pre-measured in 2 cup quantities. It freezes really well and you will always have zucchini on hand to make this bread.

TUNISIANSWIFE
212

TUNISIANSWIFE

3/9/2006

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. Replaced half the oil with applesauce. Sweet and moist and flavorfull w/changes. Also added half tsp. cardamom. This made 1 8 in loaf and 2 small mini loaves so not sure if making 2 8 in. loaves they would be more on the flat side.

Tasneem
115

Tasneem

8/31/2003

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 place of the oil. I made it with unsweetened applesauce and the bread was VERY sweet. I definitely would not want any more sweetness so I strongly recommend using unsweetened applesauce. One more caution is that this does not seem to keep well at room temperature. After the 2nd day it turned slimy and didn't taste as good, so I would say either eat it up by the 2nd day or keep it in the fridge. It definitely tasted best on the first day. I'm also going to add some nuts next time.

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