Zucchini Pineapple Bread

"I found this in a cookbook from college. It's an excellent way to use up your zucchini's in the summer and makes your house smell wonderful."
 
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photo by Mmmama photo by Mmmama
photo by Mmmama
Ready In:
1hr 30mins
Ingredients:
15
Yields:
2 loaves
Serves:
20
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ingredients

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directions

  • Beat eggs in a large bowl to blend.
  • Add oil, sugar, and vanilla and beat until thick and foamy.
  • Stir in zucchini and pineapple.
  • In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, orange zest, and nuts.
  • Stir gently into zucchini mixture to blend.
  • Bake in 2 greased loaf pans at 350 degrees.
  • Check after 50 minutes by testing with a toothpick, if toothpick comes out clean bread is done, if not put back in for another 5 minutes.
  • Cool 10 minutes.
  • * For 4 small loaves, bake approximately 35 - 40 minutes.

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Reviews

  1. Thanks! I think this is a great recipe - good flavors that come together nicely. Instead of all the oil, I used 1/2 c applesauce and 1/2 c oil, which I think makes the bread bake up a little faster - mine was done in about 45 minutes. I'll definitely make this again.
     
  2. Perfect. I didn't have the orange zest, added raisins. Baked 50 min, and may have been 5 min too long, or that I baked in 2 9x5 pans. Any ideas on size of loaf pans? Will shorten next time, but I chalk that up to oven variances, not your recipe. My husband has given this a Top 5 spot, which is not to be snickered at! Will make again, and again. And will try to have the orange zest at hand, that sounds even better. Thanks for the most special recipe.
     
  3. This is a Wonderful recipe! Very moist and spicy. I will be using this Recipe from now on. Everyone who tasted it wanted the recipe. Thank you for posting it. Judy
     
  4. The pineapple/zucchini combination was horrifying yet compelling. I was stunned to see that it worked! This tasted pretty good. The end result was a little too sweet for my taste, so I will probably play around and see if it works with a little less sugar. Thanks for this very novel recipe!
     
  5. What a delicious bread/cake!!! I put it together just as written, leaving the walnuts out. However, I did bake it in a bundt pan and poured a glaze made with the leftover pineapple juice over the top. This turned out wonderul!! Will be making this again and again. Thank you Babs for posting this delicious sweet treat that uses up the zucchini that is bountiful from my garden right now. :)shirley(:
     
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Tweaks

  1. Thanks! I think this is a great recipe - good flavors that come together nicely. Instead of all the oil, I used 1/2 c applesauce and 1/2 c oil, which I think makes the bread bake up a little faster - mine was done in about 45 minutes. I'll definitely make this again.
     

RECIPE SUBMITTED BY

I live in sunny Southern California. I enjoy most outdoor activities, especially walking / hiking, running, and swimming.
 
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