"The pineapple makes this bread extra moist without an overpowering pineapple taste." — Jolin
Watch video tips and tricks
1 1/2 teaspoons
1 (8 ounce) can
crushed pineapple, well drained
With very minor variations (I use 2 tsp. vanilla, 1/2 tsp. baking powder and add 3/4 tsp. nutmeg) I've been using this recipe since 1982 - because it is so superior to any other. Moist, pleasantly spiced and delicious, and the addition of the pineapple, as well as the raisins and walnuts, gives this zucchini bread it's unique character. I've always been proud to serve or gift this bread and when I do, it's not unusual that it's followed by a request for the recipe.
add a cup of coconut to make it a tropical muffin and some cherry craisins and you have a zucchinni bread to die for
One loaf has been dug into with great gusto by my DH! He said it was utterly delicious, as is, then lightly toasted one slice with a dab of butter and all I could hear was the ummmmm, ummmmm's! The pineapple gives it a tangy moistness, the raisins give it the right amount of sweetness and the wonderful crunch of the walnuts makes this a keeper for all seasons! Your timing with this recipe in the midst of a bumper crop of zucchini, was perfect. Thank you for sharing.
The pineapple and raisins are a great touch. I "healthy-ed" it up a bit by using 2 c WW flour instead of all white flour, reducing the fat content by using unsweetened applesauce instead of oil, and reducing the sugar by 1/3. Came out very moist and yummy, and was still moist the next day (other recipes seem to dry out overnight). DH told me to be sure not to lose this one as this is his favorite zucchini bread recipe (I've tried many this season with a bumper crop of squash).
Great recipe. Very moist cake. I did half white flour, half whole wheat. Half veg oil and half applesauce. I used zucchini, pineapple, and half jar of chopped maraschino cherries leftover from another dessert. No raisins or walnuts. Perfect coming out of the oven after 1 hr, 5 minutes.
This is our favorite zucchini bread recipe and my family has been using it for years. Great texture (not overly moist), wonderful balance of flavors and textures and bakes up perfect everytime.
I shred the zucchini and leave it to drain for a few min in the sink while I get the rest of the ingredients together. Follwed the recipe with the exception of using dried cranberries and almonds (personal pref) in place of the raisins and walnuts. Two loaves disappeared in just a couple of days. We will continue to use this recipe. Thanks for sharing!
This was great! What I love about these quick bread recipes is that you can tweak them to suit your tastes. Because I like spice I always add more vanilla, cinnamon, and then nutmeg, allspice, etc. and it still tastes great. Also in this recipe I grated more zucchini that what was called for and I used it all (about 3 cups) and the pineapple gives it extra moistness. Family and friends loved it!!
Fantastic! I used 1/2 white and 1/2 white whole wheat flour. I also used the foil pans by Hefty, and the recipe was split evenly between 3 of those pans, which are on the smaller side. Because of this, it only took 45 mins to bake.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Pineapple Bread
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 158
This bread is moist and delicious—great for a snack or dessert.
See how to make this sensational five-star quick bread.
See how to make a cinnamon-spicy, slightly sweet zucchini bread.