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My review
Zucchini Pineapple Loaf
Carol
"This is a good loaf that is large and tender. If you want, you can add 1 cup of raisins to the recipe for a nice change."
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Ingredients
1 h 25 m servings 275 calsOriginal recipe yields 12 servings (1 -9x5x3 inch loaf)
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
- In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.
Nutrition Facts
Per Serving: 275 calories; 13.4 g fat; 35.6 g carbohydrates; 4.1 g protein; 31 mg cholesterol; 235 mg sodium. Full nutrition
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Reviews
Read all reviews 5665 Ratings
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Most helpful positive review
8/6/2005
This is my second review on this recipe. I made it again yesterday and doubled the ingredients as I did not have an 8 oz. can crushed pineapple. It turned out to be even better. Changes includ...
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8/6/2005
This is my second review on this recipe. I made it again yesterday and doubled the ingredients as I did not have an 8 oz. can crushed pineapple. It turned out to be even better. Changes includ...
8/8/2002
Many Thanks, Carol, for an outstanding zucchini loaf. Because my family is crazy about pineapple, I added 1t. imitation pineapple extract and I toasted the walnuts.I used the cinnamon I had, whi...
4/6/2001
This recipe was very easy to prepare, I just used my blender for the wet ingredients. I baked this recipe in 3 mini loaf pans. They turned out light yet moist, just perfect!
9/12/2008
I have made this recipe for years and it is always moist (you can't overcook it however, which too many people do), the pineapple, I was always told was just to help make the cake moist, not for...
8/30/2008
Not pineapple-y enough for you? Make a glaze using the juice from the pineapple and either white sugar or confectioners sugar. I used a whole can of pineapple which left about 1/3 cup juice to m...
7/24/2001
I made this recipe for church dinner, it was a big hit and provided the recipe to many. A very moist bread.