Mom's Pineapple-Zucchini Bread Recipe - Allrecipes.com
Mom's Pineapple-Zucchini Bread Recipe
  • READY IN 3+ hrs

Mom's Pineapple-Zucchini Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaf pans Change Servings
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  • PREP

    40 mins
  • COOK

    50 mins
  • READY IN

    3 hrs 30 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Jul 22, 2009

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; and instead of walnuts I used pecans. I had to "crush" my own pineapple, b/c I only had cans of tidbits, but the result was a similar output. I still measured everything out to the correct proportions. Made two very nice sized loaves. Great sweet flavor, but not too sweet. Feels heavy and dense, but bread is relatively light and fluffy for something of it's kind. Brought 1 loaf to work at 8am, and by 11 it was nearly gone! No complaints or changes! (I'm going to have to make more of this to use up my zucchini!

 
Most Helpful Critical Review
Aug 20, 2009

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

 

20 Ratings

Sep 16, 2009

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. The first time I used pecans instead of walnuts. I also make one loaf and the rest as muffins. I think I actually liked the muffins better. I really like the taste and texture of the pineapple mixed in.

 
Sep 15, 2010

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 upped the cinnamon; used half KA white whole wheat flour. Still very moist and flavorful and plenty sweet. Great with cream cheese. Thanks Christine.

 
Aug 17, 2009

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.

 
Aug 14, 2009

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

 
May 11, 2010

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 unsweetened applesauce instead of oil. That way I can tell myself this bread is healthy and the three slices I just inhaled count towards my daily veggie intake. Thanks for a great recipe! I will try this again only next time I want to try to make them into muffins. A keeper for sure!

 
Mar 15, 2010

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 keeper!

 

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Nutrition

  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 230 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Christine
1 Followers 3 Saved Recipes
 
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