Zucchini Pineapple Bread
Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. —Shirley Boulet, Whitefield, New Hampshire
Reviews
I made this recipe exactly and it came out so yummy that I will make this part of my regular go-to recipes. Note: 1 only used 1 cup of sugar. Excellent!
I got this recipe from a co-worker in 1966 but nine called for 2 teaspoons cinnamon and to add the pineapple with juice. there was no nutmeg in my recipe. I alway's added golden raisins.
Needed sugar -read the directions twice - no where does it say to add sugar - great recipe if you want a no sugar added but it definitely was missed
Delicious, easy a sure family favorite!
Super delicious! This is my second time to make this recipe and it is fantastic! No need to change anything! Mmmmmmmm
Delicious! It freezes well , so it is a great way to use the excesss zucchini we have every summer.
This bread turned out very good! I cut the sugar to 1 cup (we do not like it so sweet). I also used 1 cup of whole wheat flour and 2 cups of unbleached all-purpose flour to make it healthier. I used 1 cup of chopped walnuts and 1 cup of golden raisins. I used grated zuchinni from the freezer. Next time I make it I will use some of the pineapple juice instead of the liquid from the frozen zuchinni that came from it after I thawed it. I also used a 1/2 cup of applesauce and 1/2 cup of oil. I will definitely be making this recipe again!
This is a very good recipe, made just as it is. To jamisnck I would say check the expiration date of your flour, or your baking powder. If they are expired, your baked goods will not bake right. There's nothing wrong with this recipe.
I make it exactly to recipe but i use a cake pan and add cream cheese icing IT'S THE BOMB!! I'm Obsessed
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.