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Zucchini Pineapple Bread

Zucchini in Zucchini Pineapple Bread

Recipe makes two fruity, moist Zucchini Pineapple Bread loaves which you will need when your family sinks its teeth into a slice! Spices of cinnamon and nutmeg add a sweet, warming flavor.


4 eggs
1-1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1-1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1-1/2 teaspoon baking soda
1-1/2 teaspoon baking powder


Combine flour, baking powder, baking soda, and salt.

In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.

Bake at 350 degrees for 1 hour. Cool on wire racks.

Nutrition Information

Recipe makes 1 9-inch loaf.

Did You Know?

Most of the nutrients in zucchini are concentrated in the glossy green rind.

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