Recipes Bread Quick Bread Recipes Zucchini Bread Recipes Zucchini Pineapple Bread I 4.5 (262) 199 Reviews 30 Photos This recipe makes two fruity, moist loaves. Recipe by Michele Updated on August 8, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 30 30 30 30 Prep Time: 20 mins Cook Time: 1 hrs Total Time: 1 hrs 20 mins Servings: 24 Yield: 2 loaves Jump to Nutrition Facts Ingredients 4 eggs 1 ½ cups white sugar 2 teaspoons vanilla extract 1 cup vegetable oil 1 ½ teaspoons ground cinnamon ¾ teaspoon ground nutmeg 1 (8 ounce) can crushed pineapple, drained 2 cups grated zucchini 3 cups all-purpose flour 1 teaspoon salt 1 ½ teaspoons baking soda 1 ½ teaspoons baking powder Directions 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 F (175 degrees C) for 1 hour. Cool on wire racks. I Made It Print Nutrition Facts (per serving) 207 Calories 10g Fat 27g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 207 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 8% Cholesterol 31mg 10% Sodium 219mg 10% Total Carbohydrate 27g 10% Dietary Fiber 1g 3% Total Sugars 14g Protein 3g Vitamin C 3mg 13% Calcium 28mg 2% Iron 1mg 6% Potassium 66mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved