Pineapple Zucchini Bread

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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Anonymous photo by Anonymous
photo by Mrs. Hughes photo by Mrs. Hughes
photo by kslwoods photo by kslwoods
Ready In:
1hr 25mins
Ingredients:
13
Yields:
2 loaves
Serves:
20-24
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ingredients

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directions

  • Beat the eggs, oil, sugar and vanilla until light and fluffy.
  • Stir in zucchini and pineapple.
  • Combine dry ingredients and add to batter.
  • Pour in nuts and raisins and stir.
  • Pour batter into 2 well-greased loaf pans.
  • Bake at 350°F for 1 hour or until firm.
  • Cool in pan for 10 minutes.
  • Freezes beautifully.

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Reviews

  1. Anne V.
    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.<br/>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.<br/>This made a scrumptious bread that can be eaten any time. My family & friends can't stop raving about it.
     
  2. CateringbyKimberly
    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.
     
  3. Dr. Jen
    Absolutely delicious! I cut the fat by using a half cup of oil and a half cup of applesauce. I substituted dried cherries for the raisins, and used pineapple tidbits rather than crushed pineapple (it really gives a nice bite of pineapple that way). This was such a hit at my husband's office that they are now periodically sending zucchini home with him so I'll make more bread!
     
  4. Laura2grlz
    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.
     
  5. officemaintenance
    I used applesauce for half the oil and I left the nuts out.This was a good moist bread but I just wasn't wild about the pineapple in this.I guess I got used to blueberries in my zucchini bread and the pineapple just didn't taste as good to me.This is a great recipe but I just prefer it without the pineapple.
     
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Tweaks

  1. Julie A.
    I don't care for raisins, so I leave them out. Otherwise, this recipe is perfect!!
     
  2. murraysgrandma
    Changed oil for margarine and used half Splenda sweetener.
     
  3. Dessert Rose
    This is my favorite zucchini bread ever! I use 2 sticks (1 cup) butter or margarine instead of the oil, it just comes out better than oil. This is fantastic with nuts, raisins or without either. It comes out perfect every time. Instead of two loafs, this is great baked in one Bundt pan if desired. 70 minutes baking time in the Bundt pan, in my oven.
     
  4. Dr. Jen
    Absolutely delicious! I cut the fat by using a half cup of oil and a half cup of applesauce. I substituted dried cherries for the raisins, and used pineapple tidbits rather than crushed pineapple (it really gives a nice bite of pineapple that way). This was such a hit at my husband's office that they are now periodically sending zucchini home with him so I'll make more bread!
     
  5. Anne V.
    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.<br/>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.<br/>This made a scrumptious bread that can be eaten any time. My family & friends can't stop raving about it.
     

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