Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is a moist, sweet bread. Children love it and never know that they are eating a vegetable. Many years ago a friend went to Hawaii and gave me this recipe when she came back. I baked it for my children and it was always a favorite after school treat. Now my grand chldren enjoy it. I think you and yours will too.

Ingredients Nutrition


  1. Beat together eggs, sugar, vanilla and oil in large bowl.
  2. Add zucchini.
  3. Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture.
  4. Add pineapple and mix well. Pour into greased and floured 9 x 5 inch laof pan.
  5. Bake at 350 degrees for 55-60 minutes .
  6. Makes one loaf. Freezes well.
Most Helpful

i have had an overabundance of zucchini, the really big kind that get overlooked in the garden until their HUGE, so i picked a couple recipes here to try for zucchini bread. this one was very good, the only thing i added was 2 teaspoons of cinnamon for a little extra flavor. the pineapple, raisins and nuts give the bread a nice texture.

gwenrk June 26, 2002

I've been baking this for 3 years & it is about time I tell you it has become our favorite zucchini bread! I did make a few minor changes to suit our tastes....instead of 1 cup of oil I use 1/2 cup oil & 1/2 cup applesauce. Craisins instead of raisins. I also add 1 cup coconut & 1 tsp cinnamon. And as other reviewers have noted it is too much dough for one loaf pan, so I use 2 [I'm sure it would fit in 1 bundt pan]. Thanks for sharing your great recipe!

Goldigal September 20, 2010

This is a fantastic recipe! I made a half recipe using 2 eggs and made 12 muffins. I used 1/4 cup applesauce in place of some of the oil and used half splenda/half sugar. I used some shredded carrot in place of some of the zucchini. So delicious! Will definitely make again!

StacyMD187373 July 04, 2010