Pineapple Zucchini Bread Recipe -
Pineapple Zucchini Bread Recipe
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Pineapple Zucchini Bread

Recipe by  

"Quick bread recipe."

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    1 hr 30 mins


  1. Heat oven to 350 degrees F (175 degrees C). Grease and flour bottom only of a 9x5 inch loaf pan.
  2. In large bowl, cream brown sugar and margarine until light and fluffy. Reserve 1 tablespoon pineapple juice. Stir in pineapple, zucchini, and eggs. Add flour, baking soda, cinnamon, salt, and allspice; blend well. Fold in nuts. Spread evenly in prepared pan.
  3. Bake for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, and then remove from pan.
  4. To Make Glaze: Combine confectioners' sugar, reserved pineapple juice, corn syrup and 1/4 teaspoon ground cinnamon. Mix until smooth, and spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2009

I have a favorite Pineapple Zucchini Bread recipe that I've used for probably thirty years and I have never deviated from it until now. This recipe caught my eye as it calls for margarine (I used butter) rather than the typical oil. While cakes and breads made with butter can tend to be not as moist as those made with oil, the flavor can't be beat. No worries about moistness with this recipe! It was wonderful. I added a teaspoon of vanilla to the batter and used pecans rather than walnuts. The cinnamon is fairly standard, but I enjoyed the not so typical allspice. All of the flavors, from the pineapple to the spices, contribute to produce a nice balance of flavor. Nothing screams out at you, and I like that. It was for that reason that I chose to omit the cinnamon from the glaze and I'm pleased I did. The glaze is a sweet finishing touch to the bread, pleasing to the eye as well as the palate. The nuts certainly add texture and crunch, but this bread is so nicely flavored that the nuts are almost a distraction and I think I'd actually prefer this without them. Just a terrific recipe!

Most Helpful Critical Review
Aug 22, 2007

I have no idea why this recipe was rated so highly. It is very bland, despite the tasty ingredients. You can barely taste the pineapple whether the bread is hot or cold. It was a big disappointment.


85 Ratings

Aug 26, 2003

First time making bread. Turned out great, but was more of a cake consistancy rather than a bread. Was I suppose to drain the juice from the pineapple except for the reserved amount for the glaze? I didn't... maybe that was the problem. Very flavorful. Will make again. Glaze added special touch to the loaf. Thanks for sharing.

Mar 28, 2003

Yummm! I made a loaf last night and I liked it so much that I made two more to give as gifts today! I think that the glaze on top makes it really unique and gives it a great flavor. Really different, and very moist!

Mar 28, 2003

Best I have ever tasted, and this statement is agreed with by all who have had some. It tastes great, even without the glaze! Cuts much better after it has been thoroughly cooled. Thanks Cece!

Mar 28, 2003

A very tasty, easy to make bread....great for breakfast, or leave the glaze off and serve with dinner.

Mar 28, 2003

Wow - this is good! Thank you for sharing this, Cece.

Mar 28, 2003

Thanks, Cece for this recipe, it was delicious, very moist and the topping was easy and gave the bread an extra flavor. I will make it again for sure.


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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 274 mg
  • 11%

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

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