Fantastic Zucchini bread!!! I made this exactly as written, although made one loaf and 12 muffins. I froze the loaf and 10 of the muffins as I plan to eat the muffins for a quick breakfast with a smear of cream cheese and use the loaf for a future brunch with company. This has the perfect sweetness for me and love the moistness of the muffins/bread and I definitely can taste the pineapple, so good!! Thanks for sharing the recipe! Made for your football pool win, congrats again!!!
Very similar to Carol's Pineapple Zucchini Bread but missing the raisins. I was happy to see that whole wheat flour was used but really wanted to lessen the sugar. I left it as it reads and it didn't come out too sweet at all. The glass loaf pan took close to 45min and the non-stick pan only about 35min...and actually may have gotten a little too done. Don't really taste the pineapple in it at all. Used chopped walnuts which make it seem heartier to me. Nice loaves overall. Made for Spring PAC 2009.
Followed your easy-to-follow recipe right on down, using homemade applesauce & toasted almonds! The combo of pineapple & zucchini made for A VERY TASTY, MOIST BREAD! Also loved the combo of whole wheat & all-purpose flour ~ Very, very nice! A great keeper of a recipe, too! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]