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Zucchini Hawaiian Bread

Zucchini in Zucchini Hawaiian Bread

A quick inspired Zucchini Hawaiian Bread like mom used to make every summer with the zucchini from the garden. Crushed pineapples and pecans add that nice, tropical flavor. Plump raisins add a sweet chewy delight.


3 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup raisins
1 cup chopped pecans
1 cup crushed pineapple, drained


In a large bowl mix together the eggs, sugar, vanilla, oil and zucchini.

In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into two 9x5x3 inch loaf pans.

Bake in a preheated 325 degree for one hour, or until browned.

Nutrition Information

Recipe makes two 9 x 5 inch loaves.

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