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


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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


  • 1Peel, grate and drain zucchini, set aside.
  • 2Beat eggs until fluffy.
  • 3Add 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.
  • 4Add 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

Course/Dish: Breads, Other Breads

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