Reviewed: Sep. 5, 2012

followed the recipe pretty much as written except instead of adding nuts and raisins, I added a cup or so of blueberries and made them into jumbo muffins. I also reduced the oil to a 1/4 cup and subbed the rest with applesauce. so good! this is definitely a keeper :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Toasty Mama

Reviewed: Aug. 7, 2012

This zucchini bread is excellant. I don't taste the pineapple and believe the addition helps to make a nice moist bread. I did add 1 Tablespoon of vanilla and my preferance was to leave the raisins out. Best to cool completely, cover and have the next day. I used two 8x8 square pans and they baked in about 45 minutes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Linda (LMT)

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: May 30, 2012

WONDERFUL BREAD!! Used 2C white & ! C wheat flours ~ 1 t. cinnamon 1/2 t. nutmeg & 1/4 t. ground cloves. Only 1 Cup white sugar and 1/2 Cup brown sugar ~ 3/4 C oil & 1/4 C applesauce & full teaspoon vanilla. Two smallish zucchini = about 2 cups which I 'grated' - no draining needed. GREASED my pans - worked well - cool 20 minutes after removing from oven - they release easily !

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Grandma Barb

Cooking Level: Expert

Living In: Taylor, Michigan, USA

Reviewed: May 26, 2012

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

psychtra

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.

Was this review helpful? [ YES ]
3 users found this review helpful

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

Was this review helpful? [ YES ]
5 users found this review helpful

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.

Was this review helpful? [ YES ]
3 users found this review helpful

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.

Was this review helpful? [ YES ]
6 users found this review helpful

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.

Was this review helpful? [ YES ]
6 users found this review helpful