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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 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
   (25)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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!

MY REVIEW
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!!

MY REVIEW
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!

MY REVIEW
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.

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