Pineapple Zucchini Bread

mary Armstrong


Even better the second day...IF you can wait that long!!

May use mandarin oranges, cut-up, drained in place of pineapple.

I believe this recipe is from Viola.


★★★★★ 1 vote

2 loaves
25 Min
1 Hr


  • 3
  • 2 c
  • 2 tsp
    vanilla extract
  • 1 c
    vegetable oil
  • 2 c
  • 3 c
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 c
    crushed pineapple, drained
  • 1 c
    pecans or walnuts, chopped

How to Make Pineapple Zucchini Bread


  1. Peel, grate and drain zucchini, set aside.
  2. Beat eggs until fluffy.
  3. Add sugar, vanilla and oil to the eggs and beat well.

    May substitute 1/4 cup smooth applesauce for 1/4 cup of the oil to reduce amount of fat in recipe.
  4. Add rest of ingredients. Mix well.

    Pour into (2) greased and floured loaf pans.

    Bake 1 hour at 325 degrees or until tests done with a toothpick.

    Cool in pan for 10 minutes then remove and place on wire rack to cool completely.

Printable Recipe Card

About Pineapple Zucchini Bread

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