Mom's Pineapple-Zucchini Bread

Mom's Pineapple-Zucchini Bread

19
Christine 1

"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!"

Ingredients

3 h 30 m {{adjustedServings}} servings 257 cals
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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:
  • 23 mg
  • 8%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

19
  1. 20 Ratings

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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; a...

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. ...

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 upp...