This bread is excellent and is big and soft. If you’d want a lovely twist, you can add 1 cup of raisins to the recipe.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 -9x5x3 inch loaf |
Ingredients
- 2 eggs
- ½ cup vegetable oil
- 1 cup white sugar
- 1 cup grated zucchini
- ½ cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
- In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 236 mg |
| Sugars | 19 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! Followed exactly except left out the nuts due to allergies but amazing my kids love it don’t even care it’s full of zucchini. this is at least my 4th time making it!!
Love this loaf , a nice change from chocolate zucchini loaf. I think I may have forgotten the sugar but it was really good anyway. I used a full cup of pineapple and added 1/4 cup of ground flax seed . I will make it again !
bake at 350 for about 15 in muffin pans
This was sooo great, my whole family loved it. The only changes I made was using 1/2 whole wheat flour and used pumpkin pie spice in place of the nutmeg because that’s what I had in the cabinet. I am freezing zuchini so I can make this bread all year.
good, but nothing special
This was a delicious bread. I used the right amount of crusted, drained pineapple that the recipe called for. The bread was good, but I did not get that pineapple flavor that I was expecting.
Great recipe. easy and fast to make and a real crowd pleaser. I would probably decrease the amount of sugar used (or perhaps replace with applesauce?) but other than that no complaints! Thanks for sharing!!
I loved this recipe. The first time I made it I had no pineapple so I crushed up some canned peaches. I liked the peaches better than I did the pineapple
I happened to use wheat flour and the loaf did not turn out well. It was really dry. Perhaps if I had used the all-purpose flour it would have turned out better.
This was a basic, simple zucchini loaf. It was tender and rose well. I did not add the walnuts due to allergies. It seemed a bit dry going into the pan – was concerned, but seemed to bake up OK. Will make again.
This is now our favorite zucchini bread recipe. It is delicious and very moist. The pineapple makes a difference!
Wonderful recipe. Good flavor and it was moist. I will definately make it again! Thanks for sharing Carol 🙂
Needs more spices and sugar. Very bland, but moist. Has potential, just needs more flavor.
a tad bit dry (but i might have overcooked since i used a bundt pan). But *great* w/ following lemon icing: 1 cup icing sugar, 1 tbs lemon concentrate, 1 tbs butter, a tsp water
I made this recipe low fat i took out the oil and substitued with apple sauce and 2 tsp. of oil and 1/2 cup of splenda in stead of sugar and added some allspice 1/2 tsp.
everyone loved it i didnt have walnuts so i added pecans had a little extra batter so i put the rest into three ramikins and made jumbo muffin was excellent and moist! will make again thanks for the recipe
Wonderful – I had fresh pineapple on hand, so I ground it up to create the “crushed” effect. The loaf didn’t last long at all, with toddlers and a hungry husband in the house. Excellent recipe!
We love this recipe. I use Pecans instead of walnuts.. Its funny my aunt tried to make it and I specifically told her you have to use the crushed pineapple. she used chunk. It was just ok…
I added shredded coconut and papaya to this recipe too. Very moist.
I have made this recipe for years and it is always moist (you can’t overcook it however, which too many people do), the pineapple, I was always told was just to help make the cake moist, not for taste. My children, who always thought zucchini was horrible, would eat this until gone, loving every bite, not having any idea that they were eating zucchini and pineapple. It is a wonderful recipe and delicious and everyone has always wanted to have the recipe to enjoy at home. The spices are just right, some may want more, but they can certainly add more if they wish.
Not pineapple-y enough for you? Make a glaze using the juice from the pineapple and either white sugar or confectioners sugar. I used a whole can of pineapple which left about 1/3 cup juice to mix with two tablespoons of sugar and poured over top of the hot loaves when they came out of the oven. Not moist enough for you? Make sure you DO NOT take the moisture out of the zucchini! Also, when you compare ingredients to other recipes that have rave reviews about their loaves being moist, you will see that there is a larger percentage of oil in moister loaves. Add a wee bit more oil or applesauce to moisten it up a bit. I made according to directions with the pineapple glaze and it was quite moist and had a nice sweet pineapple taste!