This moist and tasty bread contains zucchini and pineapple. Two fruity loaves can be made using this recipe, but don’t worry—they won’t last long!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 24 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- 2 cups finely grated zucchini, excess moisture squeezed out
- 1 (8 ounce) can crushed pineapple, drained
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Mix sugar, oil, eggs, vanilla, sugar, cinnamon, and nutmeg together in a large bowl. Stir in zucchini and drained pineapple, then stir in dry ingredients. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on wire racks.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 219 mg |
| Sugars | 14 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
‘Used 1/2 sugar / 1/2 monk fruit; 1/2 canola / 1/2 walnut oil; substituted pineapple with 1/2 fruit cocktail 1/2 bing cherries pureed
The bread was really good the 1st time I made it, things that I changed the second time.. I reduced the nutmeg to 1/4 tea.. added an additional 1/4 cup of sugar, I didn’t drain the pineapple, and I added 1:4 cup of pecans.. that was a game changer and earned 5 stars..
This recipe came out moist and very flavorful! I changed the one cup of oil to a 1/2 cup of oil and 1/2 cup of applesauce. I was afraid a whole cup of applesauce would not offer the amount of moisture desired. I only had a 20 oz can of crushed pineapple but after draining that completely, I used 6 oz of drained pineapple for this recipe. It was just an estimate of how much pineapple I thought might be left over in the drained 8 oz can of crushed pineapple that was recommended in the actual recipe. I did add 3 Tablespoons packed light brown sugar to the sugar mixture. I seeded the zucchini since mine were larger and I did not peel it before grating it. Draining the zucchini was not good enough, since there was still so much liquid still in it, so I had to squeeze the zucchini by hand to get the rest of the liquid out. This was my first attempt at making any kind of zucchini bread and I loved it. My honey and my grandchildren loved it too! *****
I really liked this recipe. I make it healthier in several ways. I substituted 3/4c of the oil with unsweetened apple sauce, and 2c of the flour with 1-1/2c whole wheat flour. I also added protein powder to help give it more of a breakfast meal.
This recipe is closer to mine. I only use 1/2 C brown sugar and no oil, I use 1/2C of applesauce instead of oil. I add 1/2 can of Dole crushed pineapple with some of the juice. Also I do not squeeze the zucchini when I added it at the end with chopped pecans raisins or cranberries whichever I have on hand. Sometimes I make a glaze with the leftover crushed pineapple pieces, cream cheese and confectioner’s sugar. Always a hit. Follow the same steps but use grated carrots for carrot cake. less sugar and oil is a good idea.
Super easy to make cannot wait to taste it
This made a wonderfully moist and tasteful bread. I added some toasted pecans and used craisins Definitely will make this again!
This is the best zucchini bread I’ve ever had! I did not squeeze out the moisture from the zucchini. I think it adds extra moisture. You can cut back a little bit of the oil by a quarter cup. The pineapple was an excellent add! I’m making four more loaves today.
I thought this was a seasonally appropriate recipe to take on. The only changes or addition I made was adding a tablespoon of lemon juice, and the directions called for 8oz can pineapple pieces. I added 2-4 oz’s more, and when complete, I wish I had put the whole 30oz can into it. The pineapple to me gave the bread a new vibe, fresh, not to mention I love pineapple, but everything else was on point. I will definitely be making this again soon, as my wife said, It’s a Winner!
This bread turns out so wonderful, moist and delicious. I added chopped walnuts and made mine in mini loaf pans. Great for gifts and good size for just the two of us.
This bread did not disappoint. Based on other reviews, I used a mix of white and brown sugar and replaced half of the oil with applesauce. I also used three eggs instead of 4 and that was fine. I added nuts and raisins to one loaf and preferred that to the plain one. I also needed to turn my oven down as it tends to run hot and my loaves browned too quickly.
I have been using this recipe for years. It is one of my favorite recipes. My family eats it for breakfast.
Very moist. Everyone loved it!
followed instructions to the Tee! its perfect moist, flavourful. Jjust fyi as there is a 3 star review; when rising with soda and powder you need to mix dry ingredients together before mixing in the wet and you can’t over mix once they meet just mix the wet the dry by hand or mixer very quickly. I am saving for the future. my children approved it for future use!
Made this recipe as written. Everyone loved it.
I don’t really think zucchini when I think baking, this may be the first zucchini bread I have ever made. My husband and I loved it!. I only had one loaf pan so I used a jumbo muffin ban to bake the “other half”. The muffins took half the time. Thank you for sharing an absolutely delicious recipe. I will make it again. I may even buy zucchini on purpose just to make some! haha
very moist and delicious. I halved the orig recipe but still should have used 8oz of pineapple
Will totally make again and I used half vegetable and half coconut oil. Very moist.
Added pecans to recipe… excellent!
Absolutely love this recipe. Will make again and again. I did add 3/4 cup chopped nuts.
I love this variation of bread! The pineapple is just a moist additive and you hardly know it is there.