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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.

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Mmmama November 12, 2009

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.

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Peg629 July 27, 2009

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

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mitt416 July 30, 2006

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!

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pedspeech July 21, 2006

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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:)Shirl(: July 19, 2006
Zucchini Pineapple Bread