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Pineapple Zucchini Bread

 Pineapple Zucchini Bread
The pineapple and zucchini make a nice combination in this flavorful bread.—Sharon Lafferty, Partlow, Virginia
32 ServingsPrep: 10 min. Bake: 1 hour + cooling

Ingredients

  • 2 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 teaspoons McCormick® Pure 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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 163 calories, 7 g fat (1 g saturated fat), 13 mg cholesterol, 104 mg sodium,

2 of 2

Pineapple Zucchini Bread (continued)

Nutritional Facts: 23 g carbohydrate, 1 g fiber, 2 g protein.