Pineapple-Zucchini Bread

Pineapple-zucchini Bread Recipe

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Lynette !


This is a sweet bread. We enjoy this for breakfast and also for snacking.


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2 loaves
20 Min
55 Min


  • 2 large
  • 1 1/3 c
  • 1 c
    vegetable oil
  • 2 tsp
    vanilla extract
  • 2 c
    shredded zucchini
  • 8 oz
    can crushed pineapple, drained
  • 1 1/2 c
    all-purpose flour
  • 1 1/2 c
    whole wheat flour
  • 2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1 tsp
  • 1 1/2 tsp
    ground cinnamon
  • 3/4 tsp
    ground nutmeg
  • 1 c
    chopped pecans
  • 1 c
    raisins or currants

How to Make Pineapple-Zucchini Bread


  1. Beat the eggs at medium speed of an electric mixer until foamy. Add the sugar, oil, and vanilla; beat 2 minutes or until the mixture is slightly thickened. Stir in zucchini and pineapple.
  2. Combine the flours and the next 5 ingredients. Add to the zucchini mixture, stirring just until blended. Stir in pecans and raisins.
  3. Pour into 2 greased and floured 8 1/2 x 4 1/2 inch loaf pans. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
  4. Cool in the pans on wire racks for 10 minutes. Remove from the pans, and let cool completely on wire racks.

Printable Recipe Card

About Pineapple-Zucchini Bread

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Heirloom
Hashtags: #zucchini #gift

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