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Pineapple Zucchini Bread

The pineapple and zucchini make a nice combination in this flavorful bread.—Sharon Lafferty, Partlow, Virginia
  • Total Time
    Prep: 10 min. Bake: 1 hour + cooling
  • Makes
    2 loaves


  • 2 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 teaspoons 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


  • 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 8x4-in. loaf pans.
  • Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.
Nutrition Facts
1 slice: 163 calories, 7g fat (1g saturated fat), 13mg cholesterol, 104mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.

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Average Rating:
  • gunslinger
    Jun 18, 2019

    Very moist and delicious! A great way to use extra zucchini from my garden since it freezes well.

  • No_Time_To_Cook
    Oct 14, 2017

    Excellent.. Very moist and had good flavor. I added a little more pineapple (maybe 12 oz). It didn't hold together very well, but I think it was because I didn't give it time to cool. :(

  • JMartinelli13
    Jun 4, 2016

    This makes a moist, delicious bread that we all enjoyed. It doesn't really scream PINEAPPLE to me, I even increased the amount that I added to make up for omitting the nuts/raisins. I used really good quality cinnamon, and that is what I get more than anything. Next time I will back the cinnamon off more, and maybe add some pineapple extract if I can get my hands on it. Final verdict- very good.

  • _nlfPA
    Sep 5, 2015

    I love to make quick breads almost as much as my family loves eating them!This is one of their favorites; especially my youngest grandson.

  • Gramma Amy
    Aug 27, 2014

    So good and moist. I substituted 1 C whole wheat flour for 1 C of the regular flour to add some extra fiber and nutrition. I decreased the sugar to 1 1/2 C. It turned out great.

  • MJMM
    Aug 1, 2014

    Excellent bread! My granddaughter and I made it today and she ate 3 slices shortly after it cooled enough to slice. I will definitely bake this many more times.

  • jocoza
    May 27, 2013

    No comment left

  • chrissteve
    Oct 5, 2012

    I made it with Splenda and it is just delicious!

  • amygalbraith
    Sep 5, 2012

    No comment left

  • karrirose
    Oct 2, 2011

    No comment left