Zucchini Pineapple Bread Recipe
Zucchini Pineapple Bread Recipe photo by Taste of Home

Zucchini Pineapple Bread Recipe

Publisher Photo
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
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 32 servings

Ingredients

  • 3 eggs
  • 2 cups finely shredded zucchini
  • 1 cup vegetable oil
  • 1 can (8 ounces) crushed pineapple, drained
  • 2 teaspoons McCormick® Pure 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

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.

Directions

  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.
Originally published as Pineapple Zucchini Bread in Country Woman September/October 2000, p31

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.

Reviews for Zucchini Pineapple Bread

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jun. 15, 2013

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT