Zucchini Pineapple Bread I

Zucchini Pineapple Bread I

172

"This recipe makes two fruity, moist loaves."
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Ingredients

1 h 20 m servings 207 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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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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  1. Combine flour, baking powder, baking soda, and salt.
  2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

Reviews

172
  1. 220 Ratings

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Most helpful positive review

I used to make a zucchini bread like this years ago but lost the recipe. This is the exact same recipe I used to make. This is the best tasting zucchini bread I had ever had. The crushed pine...

Most helpful critical review

Three and a half stars, actually. I believe this recipe would benefit from another 1/2 cup of sugar to really make the flavor pop. There may also be too much leavening, as it did not rise quit...

I used to make a zucchini bread like this years ago but lost the recipe. This is the exact same recipe I used to make. This is the best tasting zucchini bread I had ever had. The crushed pine...

Very nice bread. I took the advice of others and reduced the sugar to 1 cup and used half brown, half white. Added nuts, and did have to double up on the spices since this does make two loaves...

This bread was great! It was moist and soft and not gummy or anything! My 2 1/2 year old daughter loved the "vegetable cake" and ate tons of it. I also made this with 1 cup of applesauce in pl...

My whole family loved this recipe. I made a few changes. I sprayed the pans with Pam then sprinkled a sugar/cinnamon mixture instead of the flour to coat the pans. I also added 1 cup of chopp...

I DOUBLED THIS RECIPE AND ADDED APPLESAUCE IN PLACE OF THE OIL. MY HUSBAND DOES NOT LIKE ZUCCHINI BREAD AT ALL. AND AT LAST COUNT HE HAS GONE BACK FOR A THIRD TIME. BY THE WAY, SINCE I COOK A...

This was awesome bread!! I used 3 eggs, put in 2 t. baking powder, added double the cinnamon, and did a sugar coat on the pan instead of flour and they came out perfect. The bread is flavorful ...

This is very good. My 4-year old just ate a thick slice warm from the oven. My only deviation from recipe was using undrained crushed pineapple (juice was about 1/2 cup) and only 1/2 cup oil. ...

Firstly, while it was cooking I couldn't wait to sample it, it smelled sooo good. It's very easy to make and is as moist and delicious as it's intro suggests. I decreased the sugar to a litt...

i lost my recipe for zucchini bread and this one was the only one i could find w/pineapple. it turned out very well, but make sure you remove from pan to cool or it can turn soggy on the bottom.