Zucchini Pineapple Bread Recipe

Name: Zucchini Pineapple Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 c. all-purpose flour; 1 tsp. salt; 2 tsp. baking soda; 1/2 tsp. baking powder; 1 tsp. cinnamon; 1 c. nuts; 3 eggs; 2 c. granulated sugar; 1 c. oil; 2 tsp. vanilla; 2 c. shredded zucchini; 1 (8 oz.) can crushed pineapple, well drained

Servings: persons

3 c. all-purpose flour
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 c. nuts
3 eggs
2 c. granulated sugar
1 c. oil
2 tsp. vanilla
2 c. shredded zucchini
1 (8 oz.) can crushed pineapple, well drained

1
Put pineapple in strainer and let drain.
2
Prepare two (9 x 5) loaf pans.
3
Grease well and flour.
4
In a bowl, combine first 5 dry ingredients.
5
Add nuts; set aside.
6
In a large bowl, beat eggs until light and fluffy.
7
Add sugar, oil and vanilla.
8
Blend well. Fold in zucchini and pineapple.
9
Add dry ingredients.
10
Stir until just blended.
11
Spoon batter into loaf pans.
12
Bake at 350u00b0 for 1 hour or until bread tests done.
13
Cool in pans on rack 10 minutes. Remove from pans; cool on rack completely.
14
Makes 2 loaves; 36 slices each with 162 calories.

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 12 ingredients. The key ingredients include: 3 c. all-purpose flour, 1 tsp. salt, 2 tsp. baking soda, 1/2 tsp. baking powder, and more.

Yes, Zucchini Pineapple 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.

Zucchini Pineapple Bread

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