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


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3 c
all purpose flour
3 tsp
baking soda
1 tsp
1/2 tsp
baking powder
3/4 c
finely chopped pecans
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


  • 1Preheat oven to 350 degrees
  • 2Combine dry ingredients and pecans. Set aside.
  • 3Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla. Beat until creamy.
  • 4Stir in zucchini and pineapple.
  • 5Add dry ingredients to the mixing bowl, stirring only until moist. (Over mixing this step will result in a heavy, dry, and compact bread!).
  • 6Spoon batter into 2 well greased (I use shortening)and floured (sides too) loaf pans.
  • 7Bake 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).
  • 8Cool 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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