This recipe makes two fruity, moist loaves.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, baking powder, baking soda, and salt.

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  • 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.

Nutrition Facts

207.3 calories; 2.8 g protein; 26.6 g carbohydrates; 31 mg cholesterol; 219.1 mg sodium. Full Nutrition

Reviews (193)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/23/2007
I used to make a zucchini bread like this years ago but lost the recipe. This is the exact same recipe I used to make. This is the best tasting zucchini bread I had ever had. The crushed pineapple really helps in making this bread really moist. This bread is also good with 1/2 cup grated carrots (for color) and some chopped walnuts. Buy extra zucchini, grate all the zucchini, and freeze pre-measured in 2 cup quantities. It freezes really well and you will always have zucchini on hand to make this bread. Read More
(328)

Most helpful critical review

Rating: 3 stars
10/11/2010
Three and a half stars actually. I believe this recipe would benefit from another 1/2 cup of sugar to really make the flavor pop. There may also be too much leavening as it did not rise quite as high as I would have liked. Read More
(12)
255 Ratings
  • 5 star values: 161
  • 4 star values: 64
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 2
Rating: 5 stars
05/23/2007
I used to make a zucchini bread like this years ago but lost the recipe. This is the exact same recipe I used to make. This is the best tasting zucchini bread I had ever had. The crushed pineapple really helps in making this bread really moist. This bread is also good with 1/2 cup grated carrots (for color) and some chopped walnuts. Buy extra zucchini, grate all the zucchini, and freeze pre-measured in 2 cup quantities. It freezes really well and you will always have zucchini on hand to make this bread. Read More
(328)
Rating: 5 stars
03/09/2006
Very nice bread. I took the advice of others and reduced the sugar to 1 cup and used half brown, half white. Added nuts, and did have to double up on the spices since this does make two loaves. Replaced half the oil with applesauce. Sweet and moist and flavorfull w/changes. Also added half tsp. cardamom. This made 1 8 in loaf and 2 small mini loaves so not sure if making 2 8 in. loaves they would be more on the flat side. Read More
(230)
Rating: 4 stars
08/31/2003
This bread was great! It was moist and soft and not gummy or anything! My 2 1/2 year old daughter loved the "vegetable cake" and ate tons of it. I also made this with 1 cup of applesauce in place of the oil. I made it with unsweetened applesauce and the bread was VERY sweet. I definitely would not want any more sweetness so I strongly recommend using unsweetened applesauce. One more caution is that this does not seem to keep well at room temperature. After the 2nd day it turned slimy and didn't taste as good so I would say either eat it up by the 2nd day or keep it in the fridge. It definitely tasted best on the first day. I'm also going to add some nuts next time. Read More
(124)
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Rating: 5 stars
09/06/2005
My whole family loved this recipe. I made a few changes. I sprayed the pans with Pam then sprinkled a sugar/cinnamon mixture instead of the flour to coat the pans. I also added 1 cup of chopped walnuts, 1 cup of coconut and 1 cup of chopped marischino cherries. This will be the only zucchini bread I make now. Read More
(106)
Rating: 5 stars
08/31/2003
I DOUBLED THIS RECIPE AND ADDED APPLESAUCE IN PLACE OF THE OIL. MY HUSBAND DOES NOT LIKE ZUCCHINI BREAD AT ALL. AND AT LAST COUNT HE HAS GONE BACK FOR A THIRD TIME. BY THE WAY, SINCE I COOK A BIG MEAL ON SUNDAY SO WE CAN EAT EARLY IN THE DAY, THIS PROVIDES AN OPPORTUNITY TO MUNCH ALL DAY. I LOVED THIS ONE. GOOD JOB, SOMEONE. Read More
(77)
Rating: 5 stars
07/24/2007
This was awesome bread!! I used 3 eggs put in 2 t. baking powder added double the cinnamon and did a sugar coat on the pan instead of flour and they came out perfect. The bread is flavorful and moist. YUM! I have a lot of zucchini to use up and this is my new favorite! Read More
(66)
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Rating: 5 stars
09/11/2003
This is very good. My 4-year old just ate a thick slice warm from the oven. My only deviation from recipe was using undrained crushed pineapple (juice was about 1/2 cup) and only 1/2 cup oil. The bread is still very moist. Read More
(50)
Rating: 4 stars
11/16/2004
Firstly, while it was cooking I couldn't wait to sample it, it smelled sooo good. It's very easy to make and is as moist and delicious as it's intro suggests. I decreased the sugar to a little less than 1.25 cups and will decrease it to 1 cup next time I make it. It's quite sweet and being diabetic it is too much for me. I think 1 cup of sugar would be adequate as the pineapple adds a sweeter flavor as well. Generally, I liked it very much and it will go onto my Favorites list. I gave it 4 stars only because of the sugar content. It could be a little less. Thanks for sharing this recipe, Michele. It's delicious. Read More
(41)
Rating: 5 stars
08/31/2003
Definately a "5-star recipe".......I made it today and it was the best that I have ever tried. If you ever had doubts about a zucchini bread give this one a try. It will not let you down!!Thanks Michele! Read More
(40)
Rating: 3 stars
10/11/2010
Three and a half stars actually. I believe this recipe would benefit from another 1/2 cup of sugar to really make the flavor pop. There may also be too much leavening as it did not rise quite as high as I would have liked. Read More
(12)