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Harvest Zucchini Bread

Harvest Zucchini Bread

"Treat friends and family to this homemade gift from your country kitchen."
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1 h 10 m servings 85 cals
Serving size has been adjusted!
Original recipe yields 32 servings


  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Spray 2 (8 x 4 inch) loaf pans set aside.
  2. In medium bowl combine the first six ingredients. Set aside.
  3. In large bowl beat eggs. Add vanilla, buttermilk and vegetable oil and blend. Add Stevia Extract In The Raw and Sugar In The Raw. Blend well. Add grated zucchini and dry ingredients. Mix well. Stir in pineapple and nuts and mix until blended.
  4. Pour batter evenly into both loaf pans. Set in oven on middle rack and bake at 350 degrees F for about 50 minutes or until toothpick comes out clean when inserted. Remove from oven and cool in pans for about 25 minutes or until cool. Remove from pan and continue to cool on a rack before slicing to serve.

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Read all reviews 2
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I had my doubts about using Stevia. I am a baking purist and refuse to use artificial ingredients and fake sweeteners, but since Stevia is an herb, I decided to give it a try. A friend of mine...

Very Moist! I also added a cup of unsweetened coconut. My husband devoured this in one day! I will be making this soon, especially since our garden sprouted so many zucchini's this year.

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