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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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    Ingredients:

    Serves: 20-24

    Yield:

    loaves

    Units: US | Metric

    Directions:

    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.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on August 08, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (60)

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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
    42%
    Total Fat 15.4 g
    23%
    Saturated Fat 2.1 g
    10%
    Cholesterol 27.9 mg
    9%
    Sodium 247.3 mg
    10%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 1.7 g
    6%
    Sugars 26.6 g
    106%
    Protein 4.4 g
    8%

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