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Mom's Pineapple-Zucchini Bread

Mom's Pineapple-Zucchini Bread

  • Prep

    40 m
  • Cook

    50 m
  • Ready In

    3 h 30 m
Christine

Christine

This is an extremely moist and flavorful bread that my Mom has baked so many times over the years at her family's request! It's absolutely delicious!

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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:
  • 257 kcal
  • 13%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
  2. Beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Becky
19

Becky

7/22/2009

Excellent. I followed the recipe very closely. I only made 2 substitutions - instead of 3/4 c vegetable oil, I used 1 stick of 'i can't believe it's not butter' and 1/2 stick of real butter; and instead of walnuts I used pecans. I had to "crush" my own pineapple, b/c I only had cans of tidbits, but the result was a similar output. I still measured everything out to the correct proportions. Made two very nice sized loaves. Great sweet flavor, but not too sweet. Feels heavy and dense, but bread is relatively light and fluffy for something of it's kind. Brought 1 loaf to work at 8am, and by 11 it was nearly gone! No complaints or changes! (I'm going to have to make more of this to use up my zucchini!

andrea
12

andrea

9/16/2009

This is very tasty. Both times I've baked this, I used brown sugar instead of white and left out the raisins. I also shred the zucchini instead of chopping it and squeeze the excess liquid out. The first time I used pecans instead of walnuts. I also make one loaf and the rest as muffins. I think I actually liked the muffins better. I really like the taste and texture of the pineapple mixed in.

MOG (AKA Connie-O)
11

MOG (AKA Connie-O)

9/15/2010

I can only give this 4 stars because I changed it so much--it was still wonderful. My changes--substituted applesauce for half the oil; reduced sugar by 1/2 cup; omitted nuts and nutmeg and upped the cinnamon; used half KA white whole wheat flour. Still very moist and flavorful and plenty sweet. Great with cream cheese. Thanks Christine.

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