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Zucchini Pineapple Bread II

Zucchini Pineapple Bread II

"This is a quick bread that my mom used to make every summer with the zucchinis from the garden."
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1 h 30 m servings 260 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 180 mg
  • 7%

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. Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.
  2. In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.
  3. Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 80
  1. 96 Ratings

Most helpful positive review

This bread is sweet and satisfying, delicious. BUT I have made it twice and both times the bottoms stuck in the pans. The first time I did not grease the pan because the recipe does not say to...

Most helpful critical review

First of all, I definitely wouldn't make it again! I love baking and this was clunky, or heavy. I tasted the batter because I thought was blah so I added a tsp of cinnamon, but if I were you, ...

Most helpful
Most positive
Least positive

This bread is sweet and satisfying, delicious. BUT I have made it twice and both times the bottoms stuck in the pans. The first time I did not grease the pan because the recipe does not say to...

I had lost my favorite recipe for zucchini bread and found this similar one. My old recipe also had the crushed pineapple in it and it always made it so moist. This was a wonderful bread to ma...

Thought this was very tasty but a bit on the sweet side. I used 1/2 cup apple sauce in place of 1/2 cup of oil. Found shredding the zucchini was easiest in a food processor. Also added pecans...

I've made Zucchini Bread in the past,but this one blows them all away.

This recipe makes 2 9x5 loafs, or 2 8x8 pans, or a 9x13 pan, or about 30 muffins. Just change the baking time accordingly. Last night I made a 9x13. It was done right at an hour. I substitut...

This is almost the same recipe that's been in my family for several years, with the omission of the pecans and by increasing the pineapple to 2 cups. This is a very moist, almost cake-like bread...

I was after a pineapple zucchini muffin and when I chose this recipe it was because it had no spices and that intrigued me. I expected a good muffin, but I also expected it to be ordinary. Zucc...

This was my 1st attempt ever at making zucchini bread & my husband loved it. Even my dad commented on how it tasted better then my mom's. Will make this again!!

Delicious!! I did egg substitute for my allergy kids, and did 1/2 cup applesauce, and 1/2 cup oil. I decreased the sugar to about 1 1/2 cups. I increased the raisins to 3/4 cup, (next time even ...

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