4 Reviews

This recipe makes for a tasty, moist bread. I added walnuts and about double cinnamon (no nutmeg on hand) because I love the flavor/spicyness. The pineapple gives nice texture...you wouldn't know it's in it. I made 1 loaf and 11 large muffins from the recipe. I would use the recipe again with the changes I made - may try adding some coconut.

0 people found this helpful. Was it helpful to you? [Yes] [No]
lorissa.grant September 02, 2011

This a really great recipe taste wonderful and very moist!!!! This will be the only recipe for zucchini bread I use from now on!!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
mary spurlock August 08, 2010

Hands down, the best zucchini bread we've ever had! Your addition of pineapple is pure genius! The bread is super moist and the glaze was TDF good. I didn't have crushed pineapple so I diced pineapple chunks as small as possible & we actually liked seeing little bits of the fruit in the final product. We'll most definitely make this again! My only suggestion would be to add a baking temperature to the instructions. I baked it at 350° for 60 minutes & it was perfect. :) Thanks so much for sharing this delicious recipe with us, Wolf It Down!

0 people found this helpful. Was it helpful to you? [Yes] [No]
**Tinkerbell** May 19, 2010

This is DELICIOUS, even without the glaze! I made it gluten-free using GF baking mix, replaced the oil with applesauce and cut the sugar a bit. Very moist and the pineapple adds a wonderful flavor and sweetness. Thanks for posting ~ made for Spring PAC 2010!

0 people found this helpful. Was it helpful to you? [Yes] [No]
FloridaNative April 30, 2010
Zucchini Bread