Zucchini Pineapple Bread
Total TimePrep: 15 min. Bake: 50 min. + cooling
- 3 eggs
- 2 cups finely shredded zucchini
- 1 cup vegetable oil
- 1 can (8 ounces) DOLE 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
- 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.
- Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts1 slice: 202 calories, 10g fat (1g saturated fat), 20mg cholesterol, 166mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.
Nov 5, 2019
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.
Aug 16, 2019
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
Aug 16, 2019
Delicious, easy a sure family favorite!
Jul 23, 2019
Super delicious! This is my second time to make this recipe and it is fantastic! No need to change anything! Mmmmmmmm
Jul 9, 2019
Delicious! It freezes well , so it is a great way to use the excesss zucchini we have every summer.
Oct 8, 2018
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!
Aug 14, 2017
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.
Aug 14, 2017
I make it exactly to recipe but i use a cake pan and add cream cheese icing IT'S THE BOMB!! I'm Obsessed
Aug 11, 2016
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.
Feb 14, 2016
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.