Zucchini Pineapple Bread

Zucchini Pineapple Bread Recipe

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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


  • 1Preheat oven to 350 degrees.
    Prepare 2 loaf pans with non stick spray.
    Makes 2 loaves.
  • 2Cream sugar, oil and eggs.
    Add zucchini.
    Add pineapple, flour, baking powder and baking soda.
    Add raisins and nuts.
  • 3Divide 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.

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About Zucchini Pineapple Bread

Course/Dish: Sweet Breads
Other Tag: Healthy