Pineapple Zucchini Loaf Recipe

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Most Helpful Positive Review

Jan 03, 2008

This is another timeless, classic recipe I've been making every summer (bountiful zucchini crop!) since 1982. Friends can't wait for their annual zucchini care package and those who bake have asked for the recipe. I always add a cup of chopped walnuts. Moist, just the right spice, and delicious. Can't wait till next summer's harvest!

—naples34102

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Most Helpful Critical Review

Jul 06, 2009

It was very moist, but the pineapple pieces seemed a little too weird to me once it was finished.

—cookin' mom

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41 Ratings

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Sep 29, 2006

Very good! Added more drained pineapple as it did not have any pineapple taste to it. Cut back on the sugar and none missed it at all. I made half the batter with walnuts and the other halve without for those who do not like nuts. Also have replaced some of the oil with applesauce and it was still moist and delecious.Good as is or you can fool around and add to your own preferences.

—PSWEST

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Aug 16, 2004

This is my all time favorite zucchini bread recipe. I do add 1 cup of nuts along with the cup of raisins to mine. I also make loaves without raisins and just add nuts for those in my family that do not like raisins. I have 6 loaves on my table cooling as I am rating this recipe. I make mine in 3 small loaf pans. When cool, wrap and freeze for later use. Excellent and thanks for sharing this recipe.

—MIRIJAM

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Jul 31, 2006

I failed to find two loaf pans so I divided batter to one loaf and one 12 muffin pan. I added a handful of crushed walnuts and a handful of pumpkin seeds. Best damm muffins I ever had, haven't sliced into the loaf yet but I'm sure just as good. YUMMY!!

—LTLSUGAR

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Jul 27, 2008

I've been making this pineapple zucchini bread for over 30 years. It's the best, easy to make, and freezes well.

—Janice Grau

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Sep 19, 2006

I made this recipe in it's original form as an entry in our local fair and it won first place. Thanks for sharing the recipe.

—Karen S.

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Apr 17, 2006

This recipe was a hit at my office. I did add some chopped pecans, golden raisins, and a little bit of coconut.

—GBUSKIRK

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Nutrition

Calories
271 kcal
14%

Carbohydrates
36.2 g
12%

Cholesterol
26 mg
9%

Fat
13.2 g
20%

Fiber
1.3 g
5%

Protein
3.5 g
7%

Sodium
218 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pineapple Zucchini Loaf

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 271
Calories from Fat: 119

% Daily Value *
Total Fat 13.2g 20 %
Saturated Fat 1.7g 9 %
Cholesterol 26mg 9 %
Sodium 218mg 9 %
Potassium 133mg 4 %
Total Carbohydrates 36.2g 12 %
Dietary Fiber 1.3g 5 %
Protein 3.5g 7 %
Sugars 22.1g
Vitamin A 1 %
Vitamin C 5 %
Calcium 3 %
Iron 12 %
** Thiamin 16 %
Niacin 14 %
Vitamin B6 5 %
Magnesium 6 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.