Pineapple Zucchini Bread Recipe

Name: Pineapple Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: ¾ cup butter; 1 cup sugar; 2 eggs; 1 cup zucchini, grated; 1 cup pineapple, crushed; ½ cup whole wheat flour; 1 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ¾ teaspoon cinnamon; ¼ teaspoon nutmeg; ½ teaspoon salt; ½ cup walnuts, coarsely chopped; ½ cup sultana

Servings: persons

¾ cup butter
1 cup sugar
2 eggs
1 cup zucchini, grated
1 cup pineapple, crushed
½ cup whole wheat flour
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
½ cup walnuts, coarsely chopped
½ cup sultana

1
Switch oven on at 350 deg F.
2
Grease and flour 2 loaf tins[7.
3
5 in x 3.
4
5 inch size].
5
Cream the butter and sugar thoroughly.
6
Beat in the eggs.
7
Stir in the zucchini and pineapple.
8
Sift dry ingredients together and stit into zucchini-pineapple mixture.
9
Combine well.
10
Fold in nuts and sultanas.
11
Pour into tins and bake for 40-45 minutes until tops are golden and an inserted needle comes out clean.
12
Turn out while warm and cool on a wire rack.

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 14 ingredients. The key ingredients include: ¾ cup butter, 1 cup sugar, 2 eggs, 1 cup zucchini, grated, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Zucchini Bread

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