Back to Zucchini Pineapple Bread

Print Options


Card Sizes

Zucchini Pineapple Bread Recipe

Zucchini Pineapple Bread Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling YIELD:32 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

1 slice: 202 calories, 10g fat (1g saturated fat), 20mg cholesterol, 166mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein

Reviews for Zucchini Pineapple Bread

Sort By :
Reviewed Feb. 14, 2016

"Terrific taste. I do have an unexplainable problem that I hope someone will help me with. I use two 9x5 loaf pans and I've checked out my oven to make sure it heats correctly. This particular bread ALWAYS falls in the middle. I bake it 50 minutes and the toothpick comes out clean. I turn on the oven light and I notice it has even already fallen at 40 minutes. The center tastes done, not doughy. I love this recipe. Please help me figure out what I am doing wrong. Oh, and I bake at 350 degrees. Thank you."

Reviewed Dec. 24, 2015

"I switched the oil with applesauce and added some of the juice from the pineapple to the batter - added black cherry yogurt also and added some raisins and pecans... totally yum-o!!!"

Reviewed Sep. 11, 2015

"Very good but I substituted the white sugar for brown sugar made it even better and it didn't crumble"

Reviewed Aug. 16, 2015

"An excellent recipe which my family loves. The only problem I have is when I slice it the loaf crumbles. What can I do to present a beautiful sliced loaf of this scrumptious bread?"

Reviewed Jul. 21, 2015

"I went with BeachLass' suggestion and cut back the sugar to 11/2 cups and added 1/2 cup of unsweetened coconut. I used pecans for the nuts, but left out the raisins (due to picky family members). It was very good and plenty sweet. I'm thinking I might try some rum and/or coconut extract instead of the spices next time for a pina colada zucchini bread. Thanks for another tasty way to use up that abundant zucchini."

Reviewed Nov. 7, 2014

"This is the exact same recipe that my Mom made back in 1974! I don't know where the original recipe came from but I just compared this one to the one that my Mom handwrote in an old cookbook that she gave to me years ago. I have made this many times and it is so yummy. The old recipe was given to her by a co-worker in Presque Isle, Maine. Interesting! Does anybody know the actual history of this recipe? The cookbook is dated 1974 and my Mom passed away 25 years ago."

Reviewed Aug. 22, 2014

"This is the best zucchini recipe by far! I added 1 cup of craisins to the mix and walnuts. Very moist and flavorful, I will definitely be making this again! The recipe is already in my recipe box!"

Reviewed Aug. 13, 2014

"Great recipe, nice and moist. My husband thought it was better than the chocolate zucchini bread I just made and he loves chocolate. I drained the zucchini after I grated it in the food processor. Next time I may add dried cranberrries or golden raisins. I should have this time. I'll make this recipe again, maybe this week."

Reviewed Oct. 27, 2013

"LOVE this! I cut the sugar down to 1 1/2 c (simply because we dont like real sweet things in my house) and added 1/2 C coconut. YUM MIE!!! Thanks for the receipe."

Reviewed Jun. 15, 2013

"I LOVE this, I add organic cranberries, YUMM!"

Reviewed Oct. 3, 2012

"This was my first time making any type of zuchinni bread and it was great! I made the recipe as written, except for a few modifications due to my altitude! Came out fabulous!!"

Reviewed Sep. 4, 2012

"I made this today and I must say, it was the best zucchini bread recipe! I will no longer be making my old tried and true recipe as this one even beats that. I doubled the recipe and even used a little extra pineapple. My husband couldn't stop eating it!"

Reviewed Aug. 15, 2012

"excellant recipe.i sell this at bake sales to raise money for my grand kids to help them on on field trips.everyone that has ever tried this recipe just loves it."

Reviewed Jul. 30, 2012

"Best zucchini bread I've ever made! Moist and delicious! Thanks for sharing this recipe!!"

Reviewed Jul. 26, 2012

"My Mother had this recipie in her file and I have made it many times. Her reccipie did not have raisins. I have never put in the raisins."

Reviewed Jul. 24, 2012

"Made just as written except for the nuts and raisins. Was very moist and good."

Reviewed Jun. 19, 2012

"Just finished baking this with fresh zucchini from the garden and had to try it warm! I loved it. My husband has decided that he just doesn't like zucchini bread as he didn't like another recipe I tried. Very moist and the pineapple gave it a good flavor. Would definitely make again."

Reviewed Feb. 18, 2012

"Very moist and tasty. Just the right amount of sweet from the pineapple - I even decreased the sugar to 1 cup."

Reviewed Jul. 21, 2011

"This bread is delicious. I made a few changes-3 c zucchini,1 c applesauce instead of oil,allspice instead of nutmeg(all I had)craisens instead of raisins-baked in a bundt pan for 55 minutes. Next time will only use 1 1/2 c sugar. Loved it."

Reviewed Jun. 21, 2010

"I liked it. Next time I will try to add raisins"

Reviewed Jul. 27, 2009

"I use whatever amount the recipe calls for.  If it is 1 cup oil, then I use 1 cup applesauce.  The other day I made a pineapple upside cake for a friend and was told it was the best one they ever had.  When asked what I did, I told them I replaced the oil for applesauce. 

Reviewed Jul. 26, 2009

"I was hopeing to get the same question answered as Ameretto. How much applesause do you exchange for th oil in this recipe???


Reviewed Jul. 24, 2009

" "

Reviewed Jul. 24, 2009

"I have used a recipe very similar to this and won purple ribbons at the county fair for 3 years in a row. The pineapple is a nice twist"

Reviewed Jul. 14, 2009

"Yes, you can use applesauce instead of oil. I always have done this on all my cake and bread recipes. They come out real moist and tasty."

Reviewed Jul. 7, 2009

"This was a great find, thanks!"

Reviewed Jul. 6, 2009

"Can you substitute APPLESAUCE in place of the OIL, as I try not to use too much oil.

Thank you.

Reviewed Dec. 31, 2008

"This is the best zucchini bread that our family has ever tasted!"

Reviewed Dec. 20, 2008

"This is delicious!!!"

Reviewed Jul. 9, 2008

"This is so good. The pineapple makes it more like a cake than a bread."

Loading Image