Reviewed: Aug. 22, 2005

I agree with others in that this was a good moist bread and very easy to make. I also reduced the sugar to one cup and replaced 1/2 of the oil with applesauce. I was disappointed in that I could not even taste the pineapple in the recipe. I guess its main purpose is to lend moisture to the bread.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2005

I used to make a zucchini bread like this years ago but lost the recipe. This is the exact same recipe I used to make. This is the best tasting zucchini bread I had ever had. The crushed pineapple really helps in making this bread really moist. This bread is also good with 1/2 cup grated carrots (for color) and some chopped walnuts. Buy extra zucchini, grate all the zucchini, and freeze pre-measured in 2 cup quantities. It freezes really well and you will always have zucchini on hand to make this bread.

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Dog Lovin' Mama

Cooking Level: Expert

Home Town: Tokyo, Tokyo, Japan

Living In: Dalton, Ohio, USA

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Reviewed: Aug. 10, 2005

This was really good. It would be really good to add some walnuts or pecans. Will make again.

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ALEWIS13

Cooking Level: Intermediate

Home Town: Marissa, Illinois, USA

Living In: Murray, Kentucky, USA

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Reviewed: Dec. 19, 2004

I loved this moist bread, even after I converted it to a low-fat version. (I can only imagine how much better it tastes with all the sugar and fat :-) I used drained pineapple tidbits rather than crushed, substituted 1 c. wheat flour for 1 c. white flour and 1 c. applesauce for the oil, increased all spices and leavening agents by 1/4 t., added 1/8 c. pineapple juice, an extra 1/2 c. drained zucchini, and 1/2 c. chopped nuts. I baked 5 mini loaves for 40 minutes, immediately removed them from the pan, and iced with a cream cheese/powdered sugar/milk/lemon juice glaze. The bread is moist and good, but not very sweet, thus the glaze.

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Tammy

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Reviewed: Nov. 16, 2004

Firstly, while it was cooking I couldn't wait to sample it, it smelled sooo good. It's very easy to make and is as moist and delicious as it's intro suggests. I decreased the sugar to a little less than 1.25 cups and will decrease it to 1 cup next time I make it. It's quite sweet and being diabetic it is too much for me. I think 1 cup of sugar would be adequate as the pineapple adds a sweeter flavor as well. Generally, I liked it very much and it will go onto my Favorites list. I gave it 4 stars only because of the sugar content. It could be a little less. Thanks for sharing this recipe, Michele. It's delicious.

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Groovy

Home Town: Richmond, British Columbia, Canada

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Reviewed: Sep. 13, 2004

this recipe was okay....it seemed like it was missing something. My husband really liked it though. The only change I made was instead of 1 cup oil I did half cup oil and half cup pineapple juice. I think it would be better w/ nuts too.

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jenscountrycookies

Cooking Level: Expert

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Reviewed: Aug. 8, 2004

This recipe is wonderful. Makes two large loaves and freezes well. I added raisins and walnuts. Eat with butter or cream cheese. Its a winner.

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JMHOUGH2000

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Reviewed: Jul. 25, 2004

I am very pleased with this recipe. I used 1/2 unsweetened applesauce like mention in some reviews and the other 1/2 vegetable oil. I did not have nutmeg but it turned out great. I baked in 5 small loaf pans and it took about the same cooking time.

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STACY L.

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Reviewed: Jun. 26, 2004

I did not have any nutmeg, but this still turned out great. It was very moist and delicious with cream cheese spread on the slices. I put it in mini loaf tins, cooked it for 25 minutes and it turned out perfect.

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NFARBOTKO

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Cumming, Georgia, USA

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Reviewed: Feb. 21, 2004

This was very good and easy to make but I didn't think the pineapple was very noticeable (much to my husband's relief). I think next time I would add some chopped walnuts to the recipe. Thanks, Michele!

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 15, 2004

This was a very good, moist bread. The pineapple was a nice change. I substituted unsweetened applesauce for 1/4 cup of the oil, and may try a little more the next time. I felt this was a little too sweet, even after cutting the sugar back to 1 1/4 cups. If you use more applesauce, I would definitely recommend cutting back on the sugar. I will probably use only 1 cup (or less)sugar the next time. I think this would do better in 8 inch loaf pans; my loaves were rather flat, even tho they rose nicely. I will also probably add a few chopped nuts to the next batch. A definite keeper.

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STACIS

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Spartanburg, South Carolina, USA

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Reviewed: Aug. 13, 2003

MMMMMMMMMMM, SO GOOD!!!! This was very moist and just sweet enough. THANKS MICHELE!!!

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BOND 007

Cooking Level: Intermediate

Home Town: Wauseon, Ohio, USA

Living In: Hyde Park, New York, USA

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Reviewed: Aug. 11, 2003

This is very good. My 4-year old just ate a thick slice warm from the oven. My only deviation from recipe was using undrained crushed pineapple (juice was about 1/2 cup) and only 1/2 cup oil. The bread is still very moist.

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IMP70

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Reviewed: Apr. 11, 2002

This bread was great! It was moist and soft and not gummy or anything! My 2 1/2 year old daughter loved the "vegetable cake" and ate tons of it. I also made this with 1 cup of applesauce in place of the oil. I made it with unsweetened applesauce and the bread was VERY sweet. I definitely would not want any more sweetness so I strongly recommend using unsweetened applesauce. One more caution is that this does not seem to keep well at room temperature. After the 2nd day it turned slimy and didn't taste as good, so I would say either eat it up by the 2nd day or keep it in the fridge. It definitely tasted best on the first day. I'm also going to add some nuts next time.

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TASNEEM

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Reviewed: Aug. 21, 2001

This is a delicious, moist bread that was a big hit in my house even with my husband who hates zucchini and doesn't particularly like quick breads. A good use of the abundant zucchini crop.

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MAT

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Reviewed: Jul. 13, 2001

Definately a "5-star recipe".......I made it today and it was the best that I have ever tried. If you ever had doubts about a zucchini bread, give this one a try. It will not let you down!!Thanks Michele!

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Karen T.

Cooking Level: Expert

Living In: Cumberland, Rhode Island, USA

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Reviewed: Nov. 25, 2000

i lost my recipe for zucchini bread and this one was the only one i could find w/pineapple. it turned out very well, but make sure you remove from pan to cool or it can turn soggy on the bottom.

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DEBORAH

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Reviewed: Oct. 22, 2000

I DOUBLED THIS RECIPE AND ADDED APPLESAUCE IN PLACE OF THE OIL. MY HUSBAND DOES NOT LIKE ZUCCHINI BREAD AT ALL. AND AT LAST COUNT HE HAS GONE BACK FOR A THIRD TIME. BY THE WAY, SINCE I COOK A BIG MEAL ON SUNDAY SO WE CAN EAT EARLY IN THE DAY, THIS PROVIDES AN OPPORTUNITY TO MUNCH ALL DAY. I LOVED THIS ONE. GOOD JOB, SOMEONE.

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