Great breakfast bread! I ran out of cake flour, so added 1 cup of whole wheat flour and it was good. Thanks, Carole
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.
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!
I've used this recipe for a long time and have even converted people who say they don't like zucchini into people that rave about this bread. Try it even if you think you won't like it, you just may be supprised.
This was very good; moist, delicious, easy to make. I love that it makes two loaves. Thanks for a keeper.
This is so simliar to my favorite Zucchini Pineapple Bread, so I decided to comment here instead rather than post a nearly identical recipe. This is so very moist and absolutely delicious. The differences in the version I use(which my friend,Tobi, shared with me): 1 tsp. baking powder, 3/4 tsp. nutmeg, 1 1/2 tsp cinnamon, walnuts instead of pecans.
This is very good. I used Splenda instead of sugar and baked it 50 minutes (baking time is shortened when using Splenda). I also added lemon extract since I was out of vanilla (I know, how could one be out of vanilla!?!? Forgot it last trip to store).
I added 2 t coconut flavoring, and 1 C coconut. Wow!! It's a wonderful recipe, but thought it needed a lil more flavoring/spice. Tousabella
Moist and mild. I used whole wheat for half the flour. I also cut the sugar in half - used 1C - which turned out perfect for my taste. I added dashes of coriander and nutmeg and 1/2t orange extract because it was handy. For high altitude (5000ft) I used only 1 1/2t baking soda. I will make this recipe again!