Pineapple Zucchini Loaf Recipe - Allrecipes.com
Pineapple Zucchini Loaf Recipe
  • READY IN hrs

Pineapple Zucchini Loaf

Recipe by  

"Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?"

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat eggs, oil, sugar, and vanilla together until thick.
  3. Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
  4. Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.
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Reviews More Reviews

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!

 
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.

 
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.

 
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.

 
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!!

 
Aug 30, 2010

I made a few changes to the recipe. I used golden raisins. I substituted unsweetened applesauce for half the oil. I also added the zest of one lemon. I entered the loaf in our local agricultural exhibition yesterday and it won first prize. This is an excellent recipe.

 
Sep 27, 2010

I have been baking for almost 50 years and this is by far one of the best zucchini loaves ever...moist , full of flavour and a real hit with my friends when I give it to them. Thanks for the recipe. I made it exactly as written..needed no changes whatsoever. A tip I do is line the entire inside of my loaf pan with wax paper and that stops the loaves from getting too brown on the sides ...

 
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.

 

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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.

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