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

Zucchini Pineapple Bread

Recipe by  

"The pineapple makes this bread extra moist without an overpowering pineapple taste."

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Ingredients Edit and Save

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

    20 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 20 mins

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Line the bottom of two 9x5-inch loaf pans with parchment paper.
  2. Mix flour, baking soda, salt, baking powder, and cinnamon in a bowl. Beat sugar, vegetable oil, eggs, and vanilla extract together in a large mixing bowl, and stir in zucchini and pineapple. Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter evenly between the two prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper, and allow bread to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2010

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.

 
Most Helpful Critical Review
Aug 03, 2010

add a cup of coconut to make it a tropical muffin and some cherry craisins and you have a zucchinni bread to die for

 
Jul 27, 2010

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.

 
Aug 30, 2010

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).

 
Mar 23, 2011

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.

 
Aug 19, 2011

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!

 
Apr 24, 2011

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!!

 
Oct 29, 2010

This bread always turns out great, it's always moist, and stays fresh for days. We always a ton more zucchini (probably double). It's great too, because you can add just about anything to it. We've thrown in grated carrots, cranberries, blueberries, and banana! Very versatile, tastes great, looks great!

 

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Nutrition

  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 48.1 g
  • 16%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 290 mg
  • 12%

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

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