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Makeover Pineapple Zucchini Bread Recipe

Makeover Pineapple Zucchini Bread Recipe

This lightened-up bread features a crunchy crust and delectable taste. Our pros achieved the moist center Nancy Skramsted of Billings, Montana was looking for. And it definitely tastes delicious, even though more than half the fat and over a third of the calories went missing from the original.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD:24 servings


  • 1-1/2 cups sugar
  • 2/3 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 egg whites
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 2 cups shredded zucchini
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/3 cup chopped walnuts


  • 1. In a large bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts.
  • 2. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Nutritional Facts

1 slice: 159 calories, 5g fat (trace saturated fat), 9mg cholesterol, 158mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein Diabetic Exchanges:2 starch, 1 fat

Reviews for Makeover Pineapple Zucchini Bread

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Reviewed Aug. 24, 2014

"made this recipe today....really good...I baked 4 small loaves and one 8 X 4 loaf....the small loaves went into the freezer....we will take the larger on vacation...I did use 2 eggs in place of the 1 egg and 2 egg whites and no nuts..."

Reviewed Mar. 18, 2013

"Very moist and flavorful. It is hard to eat just one piece!!"

Reviewed Mar. 18, 2013

"Very moist and flavorful. It is hard to eat just one piece!!"

Reviewed Dec. 29, 2011

"This was just okay. With so many zucchini bread recipes available, I think I can do better :-)"

Reviewed Sep. 9, 2011

"Everyone just loves this bread. I made more of it yesterday, so I had some to freeze for this winter! It's a wonderful receipe!! :)"

Reviewed Aug. 23, 2011

"AMAZING!! I put 1.5 cups of whole wheat flour, 1/2 cup ground flax seed and 1 cup all purpose flour instead of 3 cups all purpose flour! super delicious...especially right out of the oven!!"

Reviewed Aug. 13, 2011

"I was looking for a healthy version of my Mom's old recipe and this one is it! I added about 6 tablespoons of ground flax to the recipe to increase the nutritional value. It was delicious!! Really impressed with this recipe. Thanks!"

Reviewed Aug. 1, 2011

"Just baked this (no alterations for Denver high altitude cooking). Tented it the last 20 minutes of cooking time to prevent over-browning. It is DELICIOUS! It's moist and yummy like a quick bread should be. Will freeze a loaf (so I'm not tempted to eat the whole thing)! I will definitely make this again!! Kudos!!"

Reviewed Jul. 7, 2011

"I was looking for a healthier zucchini bread recipe and this one hits the spot. It is moist without being oily and has a delicious flavor. I am now sorry that I gave the second loaf to friends!"

Reviewed Aug. 9, 2010

"I was nervous while mixing the batter because it seemed kind of thick so I thought I did something wrong. Also, I have never made zucchini bread before so I was unsure if I was supposed to peel the zucchine first. I did not peel them, just shredded skin on. Turned out fabulous. I didn't have 2 loaf pans, so I made one loaf and then I made the remaining batter into muffins. Wonderful!!!"

Reviewed Jul. 9, 2010

"Delicious and moist. I'll admit I smear a little butter on each slice, but it is fabulous."

Reviewed Jan. 14, 2010

"This bread is moist and flavorful without all of the calories included in other zucchini bread recipes. Although I still prefer my more calorie-laden recipe for taste and texture, this is a good one to have when I'm being more health-conscious."

Reviewed Oct. 13, 2009

"This recipe is one that my whole family and friend love, my grandkids can't get enough of it, its almost one of my daily recipes.


Reviewed Sep. 27, 2009

"I have more requests for this bread then anything else I've made."

Reviewed Sep. 4, 2009

"My family loved this moist bread. I will make it again.


Reviewed Aug. 21, 2009

"This recipe is very good, very moist!"

Reviewed Aug. 16, 2009

"I love this recipe and since Cholesterol isn't my problem I just use 2 eggs and it works great."

Reviewed Aug. 10, 2009

"RE: Makeover Pieapple Zucchini Bread

I made this recipe without the nutmeg and it was decicious!
Can't wait to make a couple of more loaves.
KM Arkansas"

Reviewed Jul. 30, 2009

"I used splenda and only one and a half cups instead of two . it still tasted good."

Reviewed Jul. 9, 2009

"I made this recipe using just one cup of sugar instead of one and a half. It was still very tasty and sweet. The pineapple adds the extra sweetness."

Reviewed Jul. 8, 2009

"This is fantastic!! My kids love it which is a miracle and the lower fat means we can use it more often. I let them have it as dessert!!"

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