Zucchini Pineapple Loaf

Zucchini Pineapple Loaf

"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

1 h 25 m servings 275 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 235 mg
  • 9%

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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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 55
  1. 64 Ratings

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Most helpful positive review

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 includ...

Most helpful critical review

I found this loaf extremely dry.

Most helpful
Most positive
Least positive
Newest

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 includ...

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, whi...

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!

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

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...

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 m...

I found this loaf extremely dry.

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

A nice loaf for company or anytime. Very tasty.

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