Zucchini Pineapple Nut Bread

Linda Wasko


I've been making this for close to 30 years. I can't even remember where I got the original recipe. I do remember it called for 1 cup of coconut. I didn't care for it so changed it to pineapple. I think it makes it a moister bread. I don't have to grow or buy the zucchini because everyone gives them to me, knowing they'll get a loaf. One recipe will make 3 9" loaves. I usually make 2 9" loaves and 3 mini loaves that way I can spread the love a little further.
I hope you love it as much as we do.


☆☆☆☆☆ 0 votes

8 per loaf if you cut big slices.
1 Hr
50 Min


  • 2 c
  • 3 large
  • 1 c
    vegetable oil
  • 2 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 3 c
    grated zucchini
  • 3 c
  • 1 c
    drained pineapple
  • 1 c
    chopped walnuts

  • 3 tsp
  • 3 tsp
  • 1 c
    chopped walnuts

How to Make Zucchini Pineapple Nut Bread


  1. Mix the first eight (8) ingredients together. I use a stand mixer.
  2. Add in the zucchini, pineapple, flour and nuts. Mix well.
  3. Pour into bread pans prepared with cooking spray.
  4. Sprinkle topping over the batter. I tap it down a little so it doesn't all fall off when taken out of the pans.
  5. Bake at 350 for 50 minutes or until they test done with toothpick.
  6. Cool in pan about 10 minutes then turn out onto cooling rack.

Printable Recipe Card

About Zucchini Pineapple Nut Bread

Course/Dish: Other Breads
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #Summer Bounty

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