Reviewed: May 26, 2012

Fabulous!! Moist and tastey. It needs a little more pineapple.

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Reviewer:

psychtra

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Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Phoenix, Arizona, USA

Reviewed: Apr. 15, 2012

Delicious recipe, the pineapple and zucchini favors work well together. I poured rum over it while it cooled off. Added a nice carribean flavor to the bread.

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Reviewer:

Melissarc

Reviewed: Nov. 11, 2011

Excellent moist and delicious.Holds together well.Used pecan pieces for nuts and currants in place of raisins (just personal pref) the toothpick method worked well for doneness, as the sweet pinapple juice makes it brown on the outside quickly....YUM

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Reviewer:

jules

Reviewed: Sep. 27, 2011

This is my favorite zucchini bread recipe. I've been making this zucchini pineapple bread since the 70's when it first appeared in Country Women as a contest winner. The only exception is that I put 3/4 tsp. nutmeg.

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Reviewer:

spunkypoo

Reviewed: Sep. 16, 2011

YUM! I'm on a diet but like to have a filling, healthy snack each day, and this is it! To make it healthier (and less caloric) I used half whole wheat flour and replaced half the oil with applesauce. I also doubled the vanilla and added a dash of nutmeg. This bread will fill you for hours.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Sep. 2, 2011

Yummy all around. I wish I had used golden raisins, but I don't keep them on hand. Doubled the recipe (to use up more zucchini) and it filled 3 large loaf pans. Maybe a coarse sugar topping would make it better.

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Reviewer:

KIRSTENFINNIGAN

Cooking Level: Expert

Home Town: Cupertino, California, USA

Living In: Boise, Idaho, USA

Reviewed: Aug. 28, 2011

This is a lovely, delicious bread! It's moist and tastey... a real keeper. I did switch 1 cup of white flour for 1 cup of whole wheat! Thank you!

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Reviewer:

Rally Crew

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Mystic, Connecticut, USA

Reviewed: Aug. 28, 2011

This was very good. So moist and yummy. I left out the raisins and walnuts so my daughter would eat it. Love the pineapple in it. I think next time I might even add a little more pineapple to it.

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Reviewer:

chicklet

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

Reviewed: Aug. 19, 2011

This is our favorite zucchini bread recipe and my family has been using it for years. Great texture (not overly moist), wonderful balance of flavors and textures and bakes up perfect everytime. I shred the zucchini and leave it to drain for a few min in the sink while I get the rest of the ingredients together. Follwed the recipe with the exception of using dried cranberries and almonds (personal pref) in place of the raisins and walnuts. Two loaves disappeared in just a couple of days. We will continue to use this recipe. Thanks for sharing!

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Reviewer:

abapplez

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Aug. 16, 2011

Made it into small loaf bread and it came out really well. Very moist & not too sweet. Im making it again but will add more pineapple to suit my taste.

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3 users found this review helpful