Zucchini Pineapple Bread

Zucchini Pineapple Bread

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LoriAnn Poland


This is a simple to make family recipes that has been handed down at least 4 generations in my family and I have sampled it made by my G.Grandmother, Grandmother, My Mom , and me. All 4 generations and it never changes ... it is always yummy!!


★★★★★ 1 vote

depends on if you choose to share, but it does make 2 loaves!
15 Min
1 Hr


  • 3 large
  • 2 c
  • 1 c
    vegetable oil
  • 3 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2 c
    zucchini, shredded
  • 1 c
    crushed pineapple, drained
  • 1/2 c
  • 1 c
    nuts, ( i use black walnuts or pecans. )

How to Make Zucchini Pineapple Bread


  1. Preheat oven to 350 degrees.
    Prepare 2 loaf pans with non stick spray.
    Makes 2 loaves.
  2. Cream sugar, oil and eggs.
    Add zucchini.
    Add pineapple, flour, baking powder and baking soda.
    Add raisins and nuts.
  3. Divide batter and pour half into each prepared loaf pan.
    Bake 1 hour at 350 degrees.
    Cool 5 minutes in pans then turn out of pans and cool completely on baking rack.
    May be wrapped tightly in plastic wrap and frozen for up to one month.

Printable Recipe Card

About Zucchini Pineapple Bread

Course/Dish: Sweet Breads
Other Tag: Healthy

Show 4 Comments & Reviews

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