Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

When we have zucchini, this is the one I make most often. The whole family loves it.

Ingredients Nutrition

Directions

  1. In lg bowl, mix the eggs, zucchini, oil, pineapple and vanilla.
  2. Mix dry ingredients; add to egg mixture just until moistened through.
  3. Pour into 2 greased and floured loaf pans.
  4. Bake at 350° for 60 minutes or until pick comes out clean.
  5. Cool 10 minutes before removing from pans.
Most Helpful

Great breakfast bread! I ran out of cake flour, so added 1 cup of whole wheat flour and it was good. Thanks, Carole

carole in orlando April 15, 2003

This loaf was so moist! I could hardly taste the pineapple. Another winner with my colleagues at work who couldn't guess what was in it except for the pecans and raisins.

Bea Perri March 02, 2003

I substituted 1/2 c. oil and scant 1/2 c. applesauce for the 1 c. oil called for in the recipe. It turned out moist & tasted fine. The recipe could use a more flavoring/spice. I enjoyed the bits of pineapple. My kids loved it!

czaar July 30, 2003