Zucchini Pineapple Loaf Recipe - Allrecipes.com
Zucchini Pineapple Loaf Recipe

Zucchini Pineapple Loaf

Recipe by  

"This is a good loaf that is large and tender. If you want, you can add 1 cup of raisins to the recipe for a nice change."

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Ingredients Edit and Save

Original recipe makes 1 -9x5x3 inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
  3. In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
  4. Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2006

This is my second review on this recipe. I made it again yesterday and doubled the ingredients as I did not have an 8 oz. can crushed pineapple. It turned out to be even better. Changes include using 4 oz. baby bananas for 1/2 C of the oil; used 1/2 C canola oil. Added 1 C sugar and 1 C splenda; could not tell the difference in taste/texture. Saved hundreds of calories with these 2 changes! I drained the 20 oz. can of crushed pineapple and used the juice to plump 1 C seedless raisins (drained them well on paper towels and tossed with 1 tsp. flour). I omitted the nuts, too. End result was a delicious, lower fat and sugar fruity loaf!

Most Helpful Critical Review
Mar 28, 2003

I found this loaf extremely dry.

Sep 11, 2003

Many Thanks, Carol, for an outstanding zucchini loaf. Because my family is crazy about pineapple, I added 1t. imitation pineapple extract and I toasted the walnuts.I used the cinnamon I had, which is the Makara variety, and that added a more cinnamon-y taste as well. Great recipe!

Aug 30, 2003

This recipe was very easy to prepare, I just used my blender for the wet ingredients. I baked this recipe in 3 mini loaf pans. They turned out light yet moist, just perfect!

Aug 28, 2003

Wonderful recipe. Very light and tasty. Will make again...

Sep 12, 2008

I have made this recipe for years and it is always moist (you can't overcook it however, which too many people do), the pineapple, I was always told was just to help make the cake moist, not for taste. My children, who always thought zucchini was horrible, would eat this until gone, loving every bite, not having any idea that they were eating zucchini and pineapple. It is a wonderful recipe and delicious and everyone has always wanted to have the recipe to enjoy at home. The spices are just right, some may want more, but they can certainly add more if they wish.

Aug 30, 2008

Not pineapple-y enough for you? Make a glaze using the juice from the pineapple and either white sugar or confectioners sugar. I used a whole can of pineapple which left about 1/3 cup juice to mix with two tablespoons of sugar and poured over top of the hot loaves when they came out of the oven. Not moist enough for you? Make sure you DO NOT take the moisture out of the zucchini! Also, when you compare ingredients to other recipes that have rave reviews about their loaves being moist, you will see that there is a larger percentage of oil in moister loaves. Add a wee bit more oil or applesauce to moisten it up a bit. I made according to directions with the pineapple glaze and it was quite moist and had a nice sweet pineapple taste!

Mar 28, 2003

I made this recipe for church dinner, it was a big hit and provided the recipe to many. A very moist bread.


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 35.6 g
  • 11%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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