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Zucchini Pineapple Bread

 Zucchini Pineapple Bread
Meals are even more memorable when I complement them with this light garden-fresh bread. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice.
32 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 3 eggs
  • 2 cups finely shredded zucchini
  • 1 cup vegetable oil
  • 1 can (8 ounces) crushed pineapple, drained
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1 cup chopped nuts
  • 1 cup raisins, optional

Directions

  • In a large bowl, combine the eggs, zucchini, oil, pineapple and
  • vanilla. Combine the dry ingredients; stir into egg mixture just
  • until moistened. Fold in nuts and raisins if desired.
  • Pour into two greased 8-in. x 4-in. loaf pans. 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. Yield: 2 loaves.

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Zucchini Pineapple Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 202 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 166 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.