Pineapple Zucchini Bread

Pineapple Zucchini Bread

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Phyllis Schelling


This was given to be by an elderly lady at our church - many years ago. Everyone seems to love it.


★★★★★ 1 vote

20 Min
1 Hr


  • 3
  • 1 c
    salad oil (or you can use part applesauce)
  • 2 c
  • 2 tsp
    vanilla extract
  • 2 c
    zucchini, coarsely shredded
  • 3/4 c
    walnuts, chopped
  • 3/4 c
  • 3 c
    all purpose flour
  • 2 tsp
    baking soda
  • 1 tsp
  • 1/2 tsp
    baking powder
  • 1 1/2 tsp
  • 3/4 tsp
  • 8 1/4 oz can(s)
    crushed pineapple - drained

How to Make Pineapple Zucchini Bread


  1. Beat eggs, salad oil, sugar and vanilla until thick and foamy. Add zucchini and pineapple.
  2. Combine flour, baking soda, salt, baking powder, cinamon, nutmeg, nuts and raisins.
  3. Stir into zucchini mixture until well blended. Pour into 2 bread pans and bake at 350 degrees for 1 hour.

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