Zucchini Pineapple Bread II Recipe - Allrecipes.com
Zucchini Pineapple Bread II Recipe
  • READY IN hrs

Zucchini Pineapple Bread II

Recipe by  

"This is a quick bread that my mom used to make every summer with the zucchinis from the garden."

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Ingredients Edit and Save

Original recipe makes 2 loafs Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2005

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 do so. There is 1 cup of oil in the bread and I thought that would provide sufficient release. It didn't. The second time I sprayed the bottom with a release baking spray. The bottoms stuck again. Has this happened to anyone else? Any suggestions?

 
Most Helpful Critical Review
May 10, 2014

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, find another recipe on this site. This is not memorable. I made it for Mother's day brunch, but will not use it.

 
Dec 22, 2005

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 make. The modifications I made were using 1 cup brown and 1 cup white sugar, 2 tsp. vanilla, 2 tsp. cinnamon and 1 tsp. nutmeg. I then added mini choc. chips and raisins. With the pineapple well drained, the batter is thick and none of the raisins or choc. chips sunk to the bottom. This recipe made 3 mini loafs (baked for 35 min) and 1 8x5 loaf. After running around the edge with a knife, they all just slid out of the pan. No sticking! This is my new recipe for zucchini bread. I won't bother cont. the search for my old one.

 
Feb 16, 2007

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 and coconut based on another suggestion. Next time (and there will be a next time), I will cut down the sugar (use 1 1/2 cups) and omit 1 egg yolk (to cut down on fat). Also noticed my bread took an extra 20 minutes to bake.

 
Sep 12, 2003

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

 
Oct 17, 2001

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 substituted splenda granular for half of the sugar and unsweetened applesauce for half of the oil. To draw out the water in the zucchini, I grated it, measured it and then froze it overnight. The next day I thawed it, drained it and added it to this recipe. Thanks, everybody, for the high reviews.

 
Aug 18, 2005

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. Half of the oil can be replaced by applesauce without and changes in the taste or texture of the bread, and I've gotten away with replacing the 3 eggs with 6 egg whites.

 
Sep 04, 2012

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. Zucchini contributes moisture of course, but it's basically tasteless! What I got was anything BUT ordinary. Rather than the moist but bland muffin I expected, I was treated to a pleasantly sweet, richly pineapple flavored muffin! I've made pineapple-zucchini bread for years and years but always with spices, which left the pineapple barely noticeable. This was remarkably otherwise! Other than using half a recipe to make 12 (gorgeous) muffins, I followed the recipe exactly, right down to the nuts and raisins. To pump up the pineapple flavor even further I drizzled them with a simple glaze of 1 c. powdered sugar, a dribble of corn syrup for sheen and some of the drained pineapple juice I had set aside. Delicious and unexpected in its uniqueness. I wish I had tried this recipe a long time ago.

 

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Nutrition

  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 33.7 g
  • 11%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 180 mg
  • 7%

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

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