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.

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!

we just loved this bread.The pineapple flavor was mild,but just right.

This is one of the best zucchini bread recipes I've ever tried. I followed the recipe exactly and this loaf came out incredibly moist and flavorful. I'm definitely going to make this on a regular basis.

FABULOUS. I'm always making dishes that I can cram veggies and fiber into that my finicky three year old will snarf down. This bread went fast, she loved it and was just so proud of her poo a few hours later!

I made this recipe twice. The first time I used 3/4 cup brown sugar instead of the white. The second time, I used brown sugar again, but doubled the pineapple and used the juice. While it was a very good loaf, I just couldn't taste any pineapple. I was hoping for more pineapple taste. I think I would make it again.

I used this recipe a few times already and have it on my list again. Thank You Carol! I love the idea of more brown sugar and less white but I also found the idea of browning the walnuts first extremly interesting. I usually brown cumin seeds for flavor so why not?

I made this for a cook out. It was gone instantly. Everyone loved it. I did not alter the recipe in anyway and it came out perfect. I had to print out several copies of the recipe to give to guests.

Excellent recipe! Thank you!

I made this last night for some friends at work and thought it was really good! I used fresh pineapple instead of canned because that's what I had on hand. I also added ginger instead of nutmeg because again that's what I had on hand! I will definitely make this again but will most likely add more pineapple and walnuts (since they were my favorite part of the bread). Thanks for the recipe!

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!

This was really yummy. I had to defend it from my roommates by hiding it in my room! I used and entire can of pineapple. The friut was doubled (1 cup) and I used the juice (1/2 cup) instead of veg. oil. I also added 1/4 tsp of ginger and cloves to spice it up a bit. I will definitely make this again!

Well Carol, yes this loaf is large and tender, rises beautifully, for which I will give 2 stars. However it is rather tasteless, and I added plenty of extra spices. It is just not something I would refer to as delicious. Blaw really! A nice coffee cake topping would perhaps add to the flavor.

very good! in fact delicious! unusual combination that comes together for a final product that is to die for!

This was a good recipe. I added extra zucchini and added ginger, allspice, and cloves to give it more spice. I also substituted 1/4 c. of the oil for applesauce and it worked just fine.

I was surprised how good this was, even people whom didnt like zucchine love this bread i added a little extra pineapple :-)

I was excited to try this recipe because I thought the pineapple would be tasty. I was very disappointed. I followed the recipe exactly (RARE for me!) and found the bread to be very dry and VERY bland. I'll keep looking for another recipe for Zucchini Pineapple Bread because I won't make this one again. Sorry!

I really like this bread, very moist and tasty.