Pineapple Zucchini Bread Recipe

Name: Pineapple Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 3 eggs; 2 c. sugar; 1 c. salad oil; 2 tsp. vanilla; 2 c. coarsely shredded zucchini; 1 (8 1/4 oz.) can crushed pineapple; 3 c. all-purpose flour; 2 tsp. soda; 1 tsp. salt; 1/2 tsp. ground nutmeg; 1 1/2 tsp. cinnamon; 1 c. chopped walnuts; 1 c. raisins

Servings: persons

3 eggs
2 c. sugar
1 c. salad oil
2 tsp. vanilla
2 c. coarsely shredded zucchini
1 (8 1/4 oz.) can crushed pineapple
3 c. all-purpose flour
2 tsp. soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 1/2 tsp. cinnamon
1 c. chopped walnuts
1 c. raisins

1
Beat eggs to blend.
2
Add oil, sugar and 2 teaspoons vanilla. Beat until thick and foamy.
3
Spoon in zucchini and pineapple. Combine flour, soda, salt, baking powder, spices, walnuts and raisins.
4
Stir gently into zucchini mixture until blended.
5
Divide batter between 2 greased and flour dusted 5 x 9-inch loaf pans. Bake one hour at 350u00b0.
6
Cool in pans 10 minutes.
7
Turn out on rack to cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 eggs, 2 c. sugar, 1 c. salad oil, 2 tsp. vanilla, and more.

Yes, Pineapple Zucchini Bread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pineapple Zucchini Bread

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