Zucchini Pineapple Bread II

Zucchini Pineapple Bread II

74

"This is a quick bread that my mom used to make every summer with the zucchinis from the garden."

Ingredients

1 h 30 m {{adjustedServings}} servings 260 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.
  2. In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.
  3. Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.
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Reviews

74
  1. 90 Ratings

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This bread is sweet and satisfying, delicious. BUT I have made it twice and both times the bottoms stuck in the pans. The first time I did not grease the pan because the recipe does not say to...

I had lost my favorite recipe for zucchini bread and found this similar one. My old recipe also had the crushed pineapple in it and it always made it so moist. This was a wonderful bread to ma...

Thought this was very tasty but a bit on the sweet side. I used 1/2 cup apple sauce in place of 1/2 cup of oil. Found shredding the zucchini was easiest in a food processor. Also added pecans...