Reviewed: Sep. 5, 2007

I didn't have enough pineapple when I doubled recipe so I just replaced the amount with zucchini. I gave loafs away to friends. The girl that was bringing the zucchini from the garden almost put me in business. She kept bring zucchini to me and neighbors were bringing me flour, sugar etc. to keep the loafs coming.

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Maura

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Reviewed: Aug. 30, 2007

This is the greatest recipe! My husband just loves it. I have made over twenty loaves this summer. It is just as good out of the freezer as out of the oven. Thanks for the recipe.

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Robbyn

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Reviewed: Aug. 20, 2007

This is a very good recipe. I am pleased to add it to my Quick Bread recipes. I made a variation of this as well by adding 1 cup of coconut. Try it if you like coconut.

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t. wehrman

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Reviewed: Aug. 17, 2007

Very Good. Taste better the next day. I served it with Kraft whipped cream cheese.

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Jan

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Reviewed: Aug. 3, 2007

We Loved this! As othes did, I added, nuts, and then added some shredded coconut to the bread mixture. Another time I added some mini choc chips to the mixtures. What a great base to add what you have on hand. I am so HAPPY that I have zucchini that needs attention! Thank you for sharing!

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north

Cooking Level: Expert

Home Town: New Hope, Minnesota, USA

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Reviewed: Jul. 24, 2007

This was awesome bread!! I used 3 eggs, put in 2 t. baking powder, added double the cinnamon, and did a sugar coat on the pan instead of flour and they came out perfect. The bread is flavorful and moist. YUM! I have a lot of zucchini to use up and this is my new favorite!

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SHARPIE29

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Reviewed: Jul. 22, 2007

I only used 3 eggs, and added 2tsp. of baking powder instead of only 1.5. The Bread was light and fluffy, not a bit slimey or "dense" but still very moist! It was delicious!!

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sarjcraig

Home Town: Springfield, Ohio, USA

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Reviewed: Jun. 23, 2007

The only thing I changed about this recipe is substitued pineapple juice for some of the oil. The loaf is very moist and has good flavor. My only problem is that the loaf was so moist it split into 3 pieces when I was removing it from the tin to cool it (Another reviewer suggested to take it out of the tin to cool so the bottom wouldn't get soggy). So maybe leave it in there until its a bit more solid around the edges, or remove it from the tin with a lot of caution. I'll probably use this recipe again, but I plan on trying to get the moisture out of the zucchini since the oil and the pineapple lends enough moisture.

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Megg

Cooking Level: Beginning

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Reviewed: Feb. 21, 2007

I thought I had found a great recipes with all the good reviews, but I was very dissappointed. The bread was very bland and lacked flavor. I was hoping to find a dessert type bread but it lacked sweetness.

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LisaR

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Reviewed: Dec. 3, 2006

This is a great recipe and you can make 2 breads at the same time which I love. One for now and one for later.

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Julia J.

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Reviewed: Sep. 23, 2006

Great alternative to plain zucchini bread. The pineapple makes it very moist and adds just enough sweetness! I'll be keeping this recipe for next summer's fresh zucchini!

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ahucke

Cooking Level: Expert

Home Town: Oxford, Ohio, USA

Living In: Hamilton, Ohio, USA

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Reviewed: Sep. 1, 2006

I decreased the sugar by probably 1/4 cup, used a little over a cup of applesauce for the oil plus 2 tablespoons of oil, used 1/2 whole wheat flour, and added some coconut. It turned out very moist and very, very good. I would definetly make it again.

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Sharon S.

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Reviewed: Aug. 10, 2006

This recipe was ok but I was not wowed by it. I think it was a bit bland but I'm sure that a slight increase in the amount of spices would remedy that. I usually do not prefer a heavy spice so I know that it was a bit lacking. But the texture was wonderful and moist. A good way to use your zucchini.

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nilla

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Reviewed: Aug. 10, 2006

I'm always looking for new ideas for zucchini and this one was great! The bread was very moist and I loved the pineapple in it. I put one in the freezer to enjoy later!

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Cookin' in Bark River

Cooking Level: Intermediate

Living In: Bark River, Michigan, USA

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Reviewed: Jul. 24, 2006

This was great and it froze well too.

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SARAJOSTEELE

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Reviewed: Mar. 9, 2006

Very nice bread. I took the advice of others and reduced the sugar to 1 cup and used half brown, half white. Added nuts, and did have to double up on the spices since this does make two loaves. Replaced half the oil with applesauce. Sweet and moist and flavorfull w/changes. Also added half tsp. cardamom. This made 1 8 in loaf and 2 small mini loaves so not sure if making 2 8 in. loaves they would be more on the flat side.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 22, 2005

I like this! I followed other's remarks and added the coconut, cherries, and nuts. It was quite good. Thanks!

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JAHLERS

Cooking Level: Intermediate

Home Town: Brandt, South Dakota, USA

Living In: Leonard, North Dakota, USA

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Reviewed: Oct. 3, 2005

This got rave reviews. I was a little worried about the ingredients but it was excellent!

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BajaValle

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2005

My whole family loved this recipe. I made a few changes. I sprayed the pans with Pam then sprinkled a sugar/cinnamon mixture instead of the flour to coat the pans. I also added 1 cup of chopped walnuts, 1 cup of coconut and 1 cup of chopped marischino cherries. This will be the only zucchini bread I make now.

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MARY ANN

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Reviewed: Aug. 24, 2005

This bread was okay, but nothing special. I followed the recipe exactly and I really couldn't taste the pineapple. I think I will stick with my regular zucchini bread recipe.

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