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My review
Mom's Pineapple-Zucchini Bread
Christine
"This is an extremely moist and flavorful bread that my Mom has baked so many times over the years at her family's request! It's absolutely delicious!"
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Ingredients
3 h 30 m servings 257 calsOriginal recipe yields 24 servings (2 - 9x5 inch loaf pans)
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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 and flour two 9x5 inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
- Beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.
Nutrition Facts
Per Serving: 257 calories; 11 g fat; 37.6 g carbohydrates; 3.8 g protein; 23 mg cholesterol; 230 mg sodium. Full nutrition
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Reviews
Read all reviews 1920 Ratings
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Most helpful positive review
7/22/2009
Excellent. I followed the recipe very closely. I only made 2 substitutions - instead of 3/4 c vegetable oil, I used 1 stick of 'i can't believe it's not butter' and 1/2 stick of real butter; a...
Most helpful critical review
8/20/2009
Taste was bland, I thought it would be close to a carrot cake flavor.
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7/22/2009
Excellent. I followed the recipe very closely. I only made 2 substitutions - instead of 3/4 c vegetable oil, I used 1 stick of 'i can't believe it's not butter' and 1/2 stick of real butter; a...
9/16/2009
This is very tasty. Both times I've baked this, I used brown sugar instead of white and left out the raisins. I also shred the zucchini instead of chopping it and squeeze the excess liquid out. ...
9/11/2010
I can only give this 4 stars because I changed it so much--it was still wonderful. My changes--substituted applesauce for half the oil; reduced sugar by 1/2 cup; omitted nuts and nutmeg and upp...
8/13/2009
The bread was moist, delicious full of flavor and would make a great addition to the Yule recipes. Next time you could replace the raisins with dates, dried cranberries, or apricots.
8/12/2009
Great recipe and so delicious - I won a zucchini bread bake-off with this recipe. Thanks, Mom!
5/10/2010
I decided to give this quick bread a try because it calls for carrots, zucchini and pineapple! What a great combination! The bread is very moist and tasty. The only change I made was to use unsw...
3/13/2010
My family loved this bread. I made it exactly as the recipe states. It was so moist and stayed moist. I even froze the second loaf and when I took it out it was still delicious. A definite keepe...
8/30/2009
This was so yummy!! I made it for some guests and they all raved about it. It really is moist. One suggestion - it makes a great cake if you bake it in a 9 X 13 pan.