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Mom's Pineapple-Zucchini Bread

Mom's Pineapple-Zucchini Bread


"This is an extremely moist and flavorful bread that my Mom has baked so many times over the years at her family's request! It's absolutely delicious!"
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3 h 30 m servings 257 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 230 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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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
  2. Beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

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Read all reviews 19
  1. 20 Ratings

Most helpful positive review

Excellent. I followed the recipe very closely. I only made 2 substitutions - instead of 3/4 c vegetable oil, I used 1 stick of 'i can't believe it's not butter' and 1/2 stick of real butter; a...

Most helpful critical review

Taste was bland, I thought it would be close to a carrot cake flavor.

Most helpful
Most positive
Least positive

Excellent. I followed the recipe very closely. I only made 2 substitutions - instead of 3/4 c vegetable oil, I used 1 stick of 'i can't believe it's not butter' and 1/2 stick of real butter; a...

This is very tasty. Both times I've baked this, I used brown sugar instead of white and left out the raisins. I also shred the zucchini instead of chopping it and squeeze the excess liquid out. ...

I can only give this 4 stars because I changed it so much--it was still wonderful. My changes--substituted applesauce for half the oil; reduced sugar by 1/2 cup; omitted nuts and nutmeg and upp...

The bread was moist, delicious full of flavor and would make a great addition to the Yule recipes. Next time you could replace the raisins with dates, dried cranberries, or apricots.

Great recipe and so delicious - I won a zucchini bread bake-off with this recipe. Thanks, Mom!

I decided to give this quick bread a try because it calls for carrots, zucchini and pineapple! What a great combination! The bread is very moist and tasty. The only change I made was to use unsw...

My family loved this bread. I made it exactly as the recipe states. It was so moist and stayed moist. I even froze the second loaf and when I took it out it was still delicious. A definite keepe...

This was so yummy!! I made it for some guests and they all raved about it. It really is moist. One suggestion - it makes a great cake if you bake it in a 9 X 13 pan.

Very tasty, but mine turned out more like carrot cake, very moist and crumbly. I left out the raisins.

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