Pineapple Zucchini Bread Recipe

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The pineapple and zucchini make a nice combination in this flavorful bread.—Sharon Lafferty, Partlow, Virginia
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 32 servings

Ingredients

  • 2 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg
  • 2 cups shredded zucchini
  • 1 can (8 ounces) crushed pineapple, undrained

Nutritional Facts

1 slice: 163 calories, 7g fat (1g saturated fat), 13mg cholesterol, 104mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein

Directions

  1. In a bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into two greased 8-in. x 4-in. loaf pans.
  2. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. Yield: 2 loaves.
Originally published as Pineapple Zucchini Bread in Country Woman May/June 1997, p10

Reviews for Pineapple Zucchini Bread

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 4, 2016

"This makes a moist, delicious bread that we all enjoyed. It doesn't really scream PINEAPPLE to me, I even increased the amount that I added to make up for omitting the nuts/raisins. I used really good quality cinnamon, and that is what I get more than anything. Next time I will back the cinnamon off more, and maybe add some pineapple extract if I can get my hands on it. Final verdict- very good."

MY REVIEW
Reviewed Sep. 5, 2015

"I love to make quick breads almost as much as my family loves eating them!

This is one of their favorites; especially my youngest grandson."

MY REVIEW
Reviewed Aug. 27, 2014

"So good and moist. I substituted 1 C whole wheat flour for 1 C of the regular flour to add some extra fiber and nutrition. I decreased the sugar to 1 1/2 C. It turned out great."

MY REVIEW
Reviewed Aug. 1, 2014

"Excellent bread! My granddaughter and I made it today and she ate 3 slices shortly after it cooled enough to slice. I will definitely bake this many more times."

MY REVIEW
Reviewed Oct. 5, 2012

"I made it with Splenda and it is just delicious!"

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