Zucchini/Pineapple Bread

Zucchini/pineapple Bread Recipe

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Karen Luers


I usually add a bit more cinnamon and I also put a pineapple ring on top of the loaf to add a little extra goodness!!


★★★★★ 1 vote

15 Min
1 Hr


  • 3
  • 2 c
    finely shredded zucchini
  • 1 c
    vegetable oil
  • 1 can(s)
    8 oz crushed pineapple, drained
  • 2 tsp
    vanilla extract
  • 3 c
    all purpose flour
  • 2 c
  • 2 tsp
    baking soda
  • 1 1/2 tsp
    ground cinnamon
  • 1 tsp
  • 3/4 tsp
    ground nutmeg (optional)
  • 1/2 tsp
    baking powder
  • 1 c
    chopped nuts and raisins (optional)

How to Make Zucchini/Pineapple Bread


  1. In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients, stir into egg mixture just until moistened. Fold in nuts and raisins if desired.
  2. Pour into two greased 8 in. x 4 in. loaf pans. Bake at 350 for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool.
  3. YIELDS: 2 loaves

Printable Recipe Card

About Zucchini/Pineapple Bread

Course/Dish: Sweet Breads
Other Tag: Quick & Easy

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