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 eggs; 1 c. brown sugar, packed; 1 c. granulated sugar; 1 c. vegetable oil; 2 c. zucchini with peel, grated; 1 small can crushed pineapple, drained; 1 tsp. vanilla; 1/2 tsp. cinnamon; 3 c. all-purpose flour; 1 tsp. baking powder; 1/2 tsp. allspice; 1/2 tsp. nutmeg; 1 tsp. soda; 1 tsp. salt; 1 c. chopped pecans

Servings: persons

3 eggs
1 c. brown sugar, packed
1 c. granulated sugar
1 c. vegetable oil
2 c. zucchini with peel, grated
1 small can crushed pineapple, drained
1 tsp. vanilla
1/2 tsp. cinnamon
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. soda
1 tsp. salt
1 c. chopped pecans

1
Heat oven at 325u00b0.
2
Beat eggs until frothy.
3
Stir in sugar and oil; beat.
4
Add zucchini, pineapple and vanilla.
5
Beat.
6
Sift together all dry ingredients.
7
Add to zucchini mix.
8
Beat until well mixed.
9
Stir in nuts.
10
Pour into 2 well-greased and floured 9 x 5 x 3-inch loaf pans.
11
Bake 1 hour and 10 minutes.
12
Cool 10 minutes in pan; remove to wire rack.
13
Cool and serve.
14
Will freeze until ready to serve.

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 15 ingredients. The key ingredients include: 3 eggs, 1 c. brown sugar, packed, 1 c. granulated sugar, 1 c. vegetable oil, 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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