Zucchini Bread

Zucchini Bread Recipe

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Tina Schmittgens


Everyone in my family just loves this extaordinary bread! The "secret" ingredient crushed pineapple is what makes this bread so scrumptious and moist! Go ahead and give it a try; you will be absolutely amazed!


★★★★★ 3 votes

2 8x4x3 inch pans
30 Min
1 Hr


  • 3 c
    all purpose flour
  • 3 tsp
    baking soda
  • 1 tsp
  • 1/2 tsp
    baking powder
  • 3/4 c
    finely chopped pecans
  • 3
  • 2 c
    sugar (granulated)
  • 1 c
    vegetable oil
  • 2 tsp
    vanilla extract
  • 2 c
    shredded zucchini
  • 1 8oz. can(s)
    crushed pineapple (well drained)

How to Make Zucchini Bread


  1. Preheat oven to 350 degrees
  2. Combine dry ingredients and pecans. Set aside.
  3. Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla. Beat until creamy.
  4. Stir in zucchini and pineapple.
  5. Add dry ingredients to the mixing bowl, stirring only until moist. (Over mixing this step will result in a heavy, dry, and compact bread!).
  6. Spoon batter into 2 well greased (I use shortening)and floured (sides too) loaf pans.
  7. Bake at 350 degrees 1 hour or until done. ( I use a toothpick inserted in the center and watch for the sides to pull away from the pan a little).
  8. Cool 10 minutes in pan. Turn out on wire rack and cool completely. Enjoy!!

Printable Recipe Card

About Zucchini Bread

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Low Fat, Dairy Free
Other Tag: Healthy

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