pineapple zucchini bread

(2 ratings)
Recipe by
Maureen Koenig
Diamond Point, NY

This time of year is wonderful for fresh zucchini. I actually take the shredded zucchini and measure out 2 cups and put in a freezer bag and freeze for a future recipe. This recipe is always asked for at church coffee hour or any other time a moist flavorful bread is needed.

(2 ratings)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For pineapple zucchini bread

  • 3
    eggs
  • 2 c
    sugar
  • 2 tsp
    vanilla
  • 1 c
    vegetable oil
  • 2 c
    grated zucchini (i use a box grater)
  • 3 c
    flour
  • 1 tsp
    baking powder, salt, and baking soda
  • 1 c
    crushed pineapple
  • 1/2 c
    raisin (optional)
  • 1 c
    nuts (optional) any kind you like

How To Make pineapple zucchini bread

  • 1
    Beat your eggs, sugar, vanilla, and oil until fluffy. About 3-4 minutes.
  • 2
    Add the rest of the ingredients in order. I usually drain the pineapple and reserve the juice. I put some of the juice in the batter(about 1/3 of a cup). You can figure out what works best for you by trial and error. It really is very moist.
  • 3
    Bake in two greased loaf pans for 1 hour at 325 degrees.. I hope you enjoy it as much as we do.

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