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


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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


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