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.
This a really great recipe taste wonderful and very moist!!!! This will be the only recipe for zucchini bread I use from now on!!!!
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 350Â° for 60 minutes & it was perfect. :) Thanks so much for sharing this delicious recipe with us, Wolf It Down!
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!