Zucchini Pineapple Bread
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.
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
Reviews
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
Hello! I am a CIA Chef - Culinary Institute of America - Not Central Intelligence Agency :) and was asked by a friend to look at this recipe as she had problems similar to what "jamisnck" had. I immediately noticed several systemic problems in this recipe. The first is you need to whip/beat the crap out of until light & fluffy the eggs, oil (whatever you choose including apple sauce for half of oil) & the vanilla & MOST important the sugar!! Next, the sugar is way high! I would recommend 1 Cup white & 1/2 Brown; after you whip the crap out of the eggs, sugar, oil & vanilla stir in the shredded zucchini & pineapple. Don't let sit long as the Zucchini will sweat out. Flour, baking soda, baking powder & spices are on point, except I knocked the salt back to 1/2 teaspoon. Whisk well in separate bowl then add the nuts & raisins if you want & mix well to coat. Then add the dry to to the wet and mix ONLY lightly by hand/spoon until combined! It is very important for quick breads & muffins not to be over mixed! Bake as directed, for loaves but check after 40 minutes add additional time in 5 minute increments. For Muffins, bake 20-25 Minutes. Cool Loaves 15 minutes in pan, Muffins 10, then turn out to cooling rack & cool completely. Hope this helps, I know it did my friend & I spent some time on!! Enjoy :) Last - Want to make it healthier? Use 1 Cup Whole Wheat Flour & 1 1/2 White Flour; 1/2 cup Natural Apple Sauce & 1/2 cup Coconut oil.
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.
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!!!
Very good but I substituted the white sugar for brown sugar made it even better and it didn't crumble
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?
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.
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.
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!