The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 3, 2009
very easy to make,had all the ingredients on hand, what could be better! Thank you
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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Reviewed: Sep. 5, 2009
This reminds me of Spanish Bar Cake... really nice nutmeg-ish taste to it. Not sure if I like the pineapple in this but I know my husband loves it, so its ok. I only had 1/2 cup of oil in the house so I tossed in a 1/2 cup of apple sauce too, it worked fine. Thx.
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Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 8, 2009
Most zuchini breads are dry, not this one! Very moist and flavorful! I made 3 smaller loaves in foil pans today, one is half gone. Will make it again.Thanks Jen!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 4, 2009
It was very moist, but the pineapple pieces seemed a little too weird to me once it was finished.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 13, 2008
I just made this bread last night. I tried it once before and it was okay. I did make a few changes to the recipe which made it outstanding. I added 1/2 c. shredded coconut and used 1 c. whole wheat flour w/ 2 c. all purpose. I sent a loaf with my husband and I took a loaf to work with me and needless to say nothing was brought home. Even those that said they hated coconut loved the bread. Thanks for a great recipe Jen.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: May 15, 2008
very moist and delicious
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 3, 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!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 6, 2007
My family and neighbors loved it! I changed 1 cup of oil to 1/2 cup of canola oil and 1/2 cup water and 1/2 cups Agave Nectar and 1/4 cup turbino sugar for the 2 cups sugar. I also changed 1-1/2 cup whole wheat pastry flour and 1-1/2 cup flour from the 3 cups flour. It was very good!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 29, 2007
Thank you Jen for sharing this recipe. Absolutely delicious !!!! I used your original recipe, made it today, shared it with my family, friends, and neighbors, they all loved it and mentioned how moist it was. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: 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.
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Cooking Level: Expert

Living In: Duluth, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 30, 2006
This is my favourite zucchini loaf recipe. I added 1 cup of pecans and it was delicious. The second time I made it I used a 11 x 13 pan and also 1 small loaf pan. Excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: 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!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: 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.
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Home Town: Bremerton, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 24, 2005
I made this in a 9X13 dish & iced it with a cream cheese frosting....it was similar to carrot or parsnip cake & just as yummy. Another family favorite.
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Cooking Level: Expert

Home Town: Glovertown, Newfoundland, Canada
Living In: Conception Bay South, Newfoundland, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 9, 2005
I've never had a recipe turn out so perfectly! It's moist, delicious with all the raisins and pineapples, balanced taste of the zucchini and the spices. It came out of the pan perfectly, I ate 3 slices myself before anyone else could get to it! Next time I'll try even more raisins and some walnuts in it too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 22, 2005
Way to go Jen! This is by far the best zucchini loaf I have ever made. I made 6 small loaves and only got to give one away. My husband is crazy for this and today I am making more. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: 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.
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