Pineapple Zucchini Bread

Pineapple Zucchini Bread

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Maureen Koenig


This time of year is wonderful for fresh zucchini. I actually take the shredded zucchini and measure out 2 cups and put in a freezer bag and freeze for a future recipe. This recipe is always asked for at church coffee hour or any other time a moist flavorful bread is needed.


★★★★★ 2 votes

30 Min
1 Hr


  • 3
  • 2 c
  • 2 tsp
  • 1 c
    vegetable oil
  • 2 c
    grated zucchini (i use a box grater)
  • 3 c
  • 1 tsp
    baking powder, salt, and baking soda
  • 1 c
    crushed pineapple
  • 1/2 c
    raisin (optional)
  • 1 c
    nuts (optional) any kind you like

How to Make Pineapple Zucchini Bread


  1. Beat your eggs, sugar, vanilla, and oil until fluffy. About 3-4 minutes.
  2. Add the rest of the ingredients in order. I usually drain the pineapple and reserve the juice. I put some of the juice in the batter(about 1/3 of a cup). You can figure out what works best for you by trial and error. It really is very moist.
  3. Bake in two greased loaf pans for 1 hour at 325 degrees..

    I hope you enjoy it as much as we do.

Printable Recipe Card

About Pineapple Zucchini Bread

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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