12 Reviews

I made this for the first time last summer and we loved it!! The suggestion of freezing the extra Zucchini & Carrots is awesome. I did that and had wonderful bread through out the winter. This year I had even more Zucchini and made the Pineapple Zucchini that is also on this site so I made this years bread with that and my Zucchini - so I guess I made Zucchini Zucchini Bread - It is fantastic!

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Sharkkool July 17, 2010

Wow wow this is so tasty and easy to make. I got 3 loaves 2 smaller size and 1 larger. I used applesauce. made for zWT5 for the Cooks with Dirty Faces,Thanks for posting the recipe.

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bigbadbrenda May 13, 2009

Verry yummy! I also used the flax seed substitute and the applesauce to lower the fat, it turned out very nice. personaly I would maybee grind up the pineapple a little further before adding, otherwise a great recipe it's so nice that it can be changed to be healthier, what a great way to eat your veggies too! :)

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PickleLover May 12, 2009

Thanks so much for posting this recipe for a great tasting bread! Wonderful combo of fruits & veggies, & sooo moist, too! Definitely a keeper for me! [Tagged, made & reviewed in Beverage Tag]

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Sydney Mike July 15, 2008

Wonderful bread! I used 1/4 cup oil and 3/4 cup applesauce, freshly ground oat flour in place of white, and Flax Seed Egg Substitute in place of 2 of the eggs. It turned out great and I love that it makes 2 loaves - one for now and one for the freezer! Made for Aussie/NZ Swap April 2008.

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Sweet Diva April 05, 2008

Very moist and tasty. The carrots were a real pleaser too. Just a suggestion, perhaps add "Carrot" to your recipe title, so carrot lovers can find it too. Thanks for sharing. I'll certainly make this again.

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BakinBaby August 15, 2007

I made one loaf using half the recipe and this worked out fine. A lovely light moist loaf. Another one I can add to my healthy list after all it does have veggies and fruit in it:) A keeper for me:)

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Jen T August 11, 2007

Very very tasty! The pineapple was great. I actually doubled the recipe and used a full 20 oz can of crushed pineapple. Then cut down on the oil without adding applesauce (I figured the extra pineapple would act like the applesauce and it did - very moist). I didn't get a picture but will make it again and post a picture with the next batch (that zucchini is growing like crazy in the garden).

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MA HIKER August 09, 2007

I made two recipes for a wedding shower I gave yesterday. I made them a week ago, wrapped in saran wrap and aluminum foul and stuck them into the freezer. Many compliments on this moist brunch bread. Lots of guests asked for the recipe. Will definitely make it again.

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sewingnancyl July 15, 2007

This was great. I made 1 loaf (1/2 the recipe). I made the no-fat, no cholestoral version, ie I used applesauce and egg beaters. The flavors melded together well. I also omitted the walnuts. Next time I think I might use a little less sugar maybe 1/2 cup. Great recipe to use up that zucchini that flows from my garden.

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MsSally July 06, 2007
Pineapple Zucchini Bread