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

    Zucchini Bread. Photo by **Tinkerbell**

    1/1 Photo of Zucchini Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Wolf It Down's Note:

    I add pineapple to the zucchini bread, which makes this bread very moist.Glazed with a pineapple glaze, it can be served as a dessert as well as a tea bread.

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    Serves: 20



    Units: US | Metric

    Pineapple Glaze

    • 59.14 ml sugar
    • 59.14 ml reserved pineapple juice


    1. 1
      In a medium bowl, combine the oil and sugar. Beat hard with a whisk until light colored and creamy, about 1 minute. Add the eggs and the vanilla extract and beat again until well combined.
    2. 2
      Fold in the grated zucchini and the crushed pineapple and stir until evenly distributed.
    3. 3
      Combine the unbleached flour,baking soda, baking powder, salt, cinnamon and nutmeg.
    4. 4
      Add to the zucchini egg mixture and stir gently till combine.
    5. 5
      Scrape the batter into two 9-by-5-inch greased and floured loaf pans.
    6. 6
      Bake in the center of the oven for 60 to 75 minutes. A cake tester inserted into each center will come out clean.let stand 5 minutes at room temperature.
    7. 7
      Meanwhile, prepare the pineapple glaze: Combine the sugar and pineapple juice in a small saucepan place over low heat just until the sugar dissolves.
    8. 8
      .Set aside. Immediately brush over warm loaves.
    9. 9
      Cool 30 minutes in pan before turning out to wire rack.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on September 02, 2011

      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 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.

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    • on August 08, 2010


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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 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!

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

    Read All Reviews (4)


    Nutritional Facts for Zucchini Bread

    Serving Size: 1 (87 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 252.0
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 1.3 g
    Cholesterol 27.9 mg
    Sodium 236.7 mg
    Total Carbohydrate 39.5 g
    Dietary Fiber 0.8 g
    Sugars 23.2 g
    Protein 3.2 g

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