Zucchini Pineapple Bread II

Zucchini Pineapple Bread II

73 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Amy Barry
Recipe by  Amy Barry

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

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Adjust Servings

Original recipe yields 2 loafs



  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 (73)

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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 do so. There is 1 cup of oil in the bread and I thought that would provide sufficient release. It didn't. The second time I sprayed the bottom with a release baking spray. The bottoms stuck again. Has this happened to anyone else? Any suggestions?



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 make. The modifications I made were using 1 cup brown and 1 cup white sugar, 2 tsp. vanilla, 2 tsp. cinnamon and 1 tsp. nutmeg. I then added mini choc. chips and raisins. With the pineapple well drained, the batter is thick and none of the raisins or choc. chips sunk to the bottom. This recipe made 3 mini loafs (baked for 35 min) and 1 8x5 loaf. After running around the edge with a knife, they all just slid out of the pan. No sticking! This is my new recipe for zucchini bread. I won't bother cont. the search for my old one.



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 and coconut based on another suggestion. Next time (and there will be a next time), I will cut down the sugar (use 1 1/2 cups) and omit 1 egg yolk (to cut down on fat). Also noticed my bread took an extra 20 minutes to bake.

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Amount Per Serving (24 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 33.7 g
  • 11%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 180 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Chocolate Chip Orange Zucchini Bread


next recipe:

Zucchini Pineapple Bread I