Pineapple Zucchini Bread

READY IN: 1hr 25mins
Top Review by Anne V.

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.

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a