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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 (0 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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shelleyjCA2AZ User ID: 219453 152363
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..."

kindlefoster User ID: 1762472 95786
Reviewed Mar. 18, 2013

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

kindlefoster User ID: 1762472 68129
Reviewed Mar. 18, 2013

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

nramsey User ID: 3436141 170146
Reviewed Dec. 29, 2011

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

CatherineO User ID: 5557515 167078
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!! :)"

cmqualley User ID: 5315459 150625
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!!"

TootsieCat User ID: 6149999 77672
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!"

bluephrog User ID: 3462507 150841
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!!"

katieleigh3508 User ID: 4885329 167073
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!"

aholygirl User ID: 5298321 95785
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!!!"

cheeriogirl User ID: 2355136 150839
Reviewed Jul. 9, 2010

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

grannygourmet User ID: 3148826 165416
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."

MaeMaeG User ID: 1528238 165696
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.


donutk User ID: 3498229 126246
Reviewed Sep. 27, 2009

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

kerred84 User ID: 4366449 152359
Reviewed Sep. 4, 2009

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


CWeyer User ID: 4315112 167072
Reviewed Aug. 21, 2009

"This recipe is very good, very moist!"

trudi.taylor User ID: 1325952 68125
Reviewed Aug. 16, 2009

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

kng User ID: 3429682 150622
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"

in the kitchen man! User ID: 4057067 167071
Reviewed Jul. 30, 2009

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

ETMimi User ID: 3727345 77670
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."

BethanyLee74 User ID: 4244898 95809
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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