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Zucchini Pineapple Bread



Quick and easy

Quick and easy

Quick and easy

Cook Time:

45 to 1 hour minutes


2 Loaves


3  large eggs

1  cup  salad oil

2  cups  sugar

1  tablespoon  vanilla

2  cups  coarsely shredded unpeeled zucchini

1  cup  crushed pineapple, drained

4  cups  flour

1  tablespoon  baking soda

1  teaspoon  baking powder

1/2  teaspoon  salt

1 1/2  teaspoon  cinnamon

1/2  teaspoon  nutmeg

1  cup  chopped walnuts

1  cup  raisins


Preheat oven to 350 degrees.

Oil two 5x9 inch loaf pans.

Beat eggs until frothy in a large bowl.

Add oil, sugar and vanilla, continue beating until mixture is thick and foamy.

Stir in zucchini and pineapple.

Combine dry ingredients.

Add dry ingredients, walnuts and raisins and gradually to zucchini mixture.

Mix until well-blended.

Spoon batter into prepared pans.

Bake 45 minutes to 1 hour or until wooden toothpick inserted in center comes out clean.

Let cool in pans 10 minutes, then turn out onto racks to cool completely
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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