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Pineapple Zucchini Loaf

Rated as 4.68 out of 5 Stars

"Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?"
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Ingredients

1 h 15 m servings 271
Original recipe yields 24 servings (2 loaves)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat eggs, oil, sugar, and vanilla together until thick.
  3. Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
  4. Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.

Nutrition Facts


Per Serving: 271 calories; 13.2 36.2 3.5 23 218 Full nutrition

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Reviews

Read all reviews 56
  1. 69 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is another timeless, classic recipe I've been making every summer (bountiful zucchini crop!) since 1982. Friends can't wait for their annual zucchini care package and those who bake have as...

Most helpful critical review

It was very moist, but the pineapple pieces seemed a little too weird to me once it was finished.

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This is another timeless, classic recipe I've been making every summer (bountiful zucchini crop!) since 1982. Friends can't wait for their annual zucchini care package and those who bake have as...

Very good! Added more drained pineapple as it did not have any pineapple taste to it. Cut back on the sugar and none missed it at all. I made half the batter with walnuts and the other halve wit...

This is my all time favorite zucchini bread recipe. I do add 1 cup of nuts along with the cup of raisins to mine. I also make loaves without raisins and just add nuts for those in my family th...

I failed to find two loaf pans so I divided batter to one loaf and one 12 muffin pan. I added a handful of crushed walnuts and a handful of pumpkin seeds. Best damm muffins I ever had, haven't...

I have been baking for almost 50 years and this is by far one of the best zucchini loaves ever...moist , full of flavour and a real hit with my friends when I give it to them. Thanks for the rec...

I made a few changes to the recipe. I used golden raisins. I substituted unsweetened applesauce for half the oil. I also added the zest of one lemon. I entered the loaf in our local agricultu...

I've been making this pineapple zucchini bread for over 30 years. It's the best, easy to make, and freezes well.

I made this recipe in it's original form as an entry in our local fair and it won first place. Thanks for sharing the recipe.

This recipe was a hit at my office. I did add some chopped pecans, golden raisins, and a little bit of coconut.