Pineapple Zucchini Relish Bread

Pat Duran


This makes a very moist and tender bread- great for breakfast or to give as gifts.


★★★★★ 1 vote

1 loaf
15 Min
50 Min


  • 2 large
  • 1/2 c
    butter or margarine, softened
  • 1 c
    granulated sugar
  • 1 c
    pineapple zucchini relish
  • 1/3 c
    sour cream
  • 2 c
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/4 tsp
    ground ginger
  • 1 tsp
  • 3/4 c
    chopped pecans
  • ·
    pecan halves for garnish

How to Make Pineapple Zucchini Relish Bread


  1. Preheat oven to 350^. Butter 2 8x4-inch bread pan on the bottom only.Set aside.
    Cream butter and gradually add sugar creaming well. Add eggs, pineapple/zucchini relish and vanilla. Blend well.
  2. Combine flour, soda, baking powder,and ginger. Add 1/2 the mixture to the butter batter mixture and then the sour cream and then the remaining flour mixture. Blend well after each addition. Use low speed. Stir in nuts.
  3. Pour batter evenly into the 2 prepared pans. Top with pecan halves or other nuts.
    Bake for about 50 minutes. Test with toothpick for doneness..
    Remove from pans and place on wire cooling rack. Butter all sides of the breads. Cool completely. Slice when cool.

Printable Recipe Card

About Pineapple Zucchini Relish Bread

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American

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