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    You are in: Home / Recipes / Pineapple Zucchini Bread Recipe
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    Pineapple Zucchini Bread

    Pineapple Zucchini Bread. Photo by Mrs. Hughes

    1/5 Photos of Pineapple Zucchini Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

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    Serves: 20-24



    Units: US | Metric


    1. 1
      Beat the eggs, oil, sugar and vanilla until light and fluffy.
    2. 2
      Stir in zucchini and pineapple.
    3. 3
      Combine dry ingredients and add to batter.
    4. 4
      Pour in nuts and raisins and stir.
    5. 5
      Pour batter into 2 well-greased loaf pans.
    6. 6
      Bake at 350°F for 1 hour or until firm.
    7. 7
      Cool in pan for 10 minutes.
    8. 8
      Freezes beautifully.

    Ratings & Reviews:

    • on August 08, 2010


      I used 1 cup unsweetened applesauce in place of the oil to lighten it up a bit. I used golden raisins this time along with sliced almonds & kind of crumbled them up in the batter. I also added fresh lime & orange zest along with some fresh juice from the lime & orange (up to the individual as to how much). I baked mine off in a 9x13 pan.
      I also topped it this time with a cream cheese icing (just cream cheese, butter, & powdered sugar. I used 4 ounces cream cheese, 2 ounces butter, & 2-1/2 cups powdered sugar (this amount worked perfectly as I doubled the recipe & made 2 9x13 pans). I also put some fresh lime zest along with fresh orange & lime juices in it.
      This made a scrumptious bread that can be eaten any time. My family & friends can't stop raving about it.

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    • on August 28, 2009


      I tried three zucchini bread recipes this week. They were all very good, but this one was the best, hands down. AMAZINGLY moist, flavorful, light, and tasty. I used unsalted butter instead of oil. I used four tsp. of cinnamon instead of two. My family and friends tested all three breads and all asked for this one again. I left out the raisins and nuts this time, but I'm sure it will be great with both. I'm going to make more now.

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    • on August 27, 2009


      My favorite zucchini bread recipe...I don't alter core ingredients at all. (although used 20 oz can pineapple...when drained seems like 8) I have made this several times with rave reviews and ADDED chocolate chips plus used a combo of Golden Raisins and Dried Cherries soaked in Ameretto overnight (thx mom). It makes it like a fruit cake desert bread. And last time I drizzled the left over ameretto that the cherries and raisins were in, over the top. SO GOOD. Like something you'd get in a nice restaurant.

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    Nutritional Facts for Pineapple Zucchini Bread

    Serving Size: 1 (80 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 325.9
    Calories from Fat 138
    Total Fat 15.4 g
    Saturated Fat 2.1 g
    Cholesterol 27.9 mg
    Sodium 247.3 mg
    Total Carbohydrate 44.2 g
    Dietary Fiber 1.7 g
    Sugars 26.6 g
    Protein 4.4 g

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