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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
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    2 loaves


  • 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
  • 3 eggs, room temperature
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded zucchini
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped nuts
  • 1 cup raisins, optional


  • Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra.
  • In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired.
  • Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.
Nutrition Facts
1 slice: 202 calories, 10g fat (1g saturated fat), 20mg cholesterol, 166mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.

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  • Dulce
    Aug 12, 2020

    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!

  • fern
    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.

  • Becky
    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

  • deb9962
    Aug 16, 2019

    Delicious, easy a sure family favorite!

  • BeFrog
    Jul 23, 2019

    Super delicious! This is my second time to make this recipe and it is fantastic! No need to change anything! Mmmmmmmm

  • gunslinger
    Jul 9, 2019

    Delicious! It freezes well , so it is a great way to use the excesss zucchini we have every summer.

  • Sandra K.
    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!

  • donsgirl914
    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.

  • Jennifer
    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

  • jamisnck
    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.