Recipe by jen
"Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?"
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1 1/2 teaspoons
This is another timeless, classic recipe I've been making every summer (bountiful zucchini crop!) since 1982. Friends can't wait for their annual zucchini care package and those who bake have asked for the recipe. I always add a cup of chopped walnuts. Moist, just the right spice, and delicious. Can't wait till next summer's harvest!
It was very moist, but the pineapple pieces seemed a little too weird to me once it was finished.
Very good! Added more drained pineapple as it did not have any pineapple taste to it. Cut back on the sugar and none missed it at all. I made half the batter with walnuts and the other halve without for those who do not like nuts. Also have replaced some of the oil with applesauce and it was still moist and delecious.Good as is or you can fool around and add to your own preferences.
This is my all time favorite zucchini bread recipe. I do add 1 cup of nuts along with the cup of raisins to mine. I also make loaves without raisins and just add nuts for those in my family that do not like raisins. I have 6 loaves on my table cooling as I am rating this recipe. I make mine in 3 small loaf pans. When cool, wrap and freeze for later use. Excellent and thanks for sharing this recipe.
I failed to find two loaf pans so I divided batter to one loaf and one 12 muffin pan. I added a handful of crushed walnuts and a handful of pumpkin seeds. Best damm muffins I ever had, haven't sliced into the loaf yet but I'm sure just as good. YUMMY!!
I made a few changes to the recipe. I used golden raisins. I substituted unsweetened applesauce for half the oil. I also added the zest of one lemon. I entered the loaf in our local agricultural exhibition yesterday and it won first prize. This is an excellent recipe.
I have been baking for almost 50 years and this is by far one of the best zucchini loaves ever...moist , full of flavour and a real hit with my friends when I give it to them. Thanks for the recipe. I made it exactly as written..needed no changes whatsoever. A tip I do is line the entire inside of my loaf pan with wax paper and that stops the loaves from getting too brown on the sides ...
I've been making this pineapple zucchini bread for over 30 years. It's the best, easy to make, and freezes well.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Zucchini Loaf
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 119
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