Zucchini Bread with Pineapple

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Updated, from the recipe archive, with the last remaining zucchini of the season.

Every summer we are blessed with more zucchini than we know what to do with. Even if we don’t happen to be growing it, at least one neighbor does and we usually find ourselves with quite a few extra large zucchini batons. This zucchini bread recipe is one of my favorites from my childhood. The original came from a 1974 Sunset magazine and has the oddly delicious addition of crushed pineapple in the batter. It’s a wonderfully moist and sweet quick bread. The original recipe calls for 2 cups of sugar for 2 loaves. I’ve cut it as far back as 1 1/2 cups of sugar, which is just lightly sweet. But I think I prefer it best with a little more, 1 3/4 cups of sugar.

Zucchini Bread with Pineapple Recipe

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  • Prep time: 20 minutes
  • Cook time: 55 minutes
  • Yield: Makes 2 loaves.

The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.

Ingredients

  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 3 eggs
  • 1 3/4 cups sugar
  • 1 cup olive oil
  • 2 teaspoons vanilla
  • 2 to 3 cups coarsely grated zucchini
  • 1 can (8oz) crushed pineapple, drained
  • 1 cup chopped walnuts (optional)
  • 1 cup golden raisins (optional)

Method

1 Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.

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2 In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

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3 In a mixer, beat eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating mixture until thick and foamy. Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.

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4 A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

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5 Divide the batter equally between the two loaf pans. Bake for 55 minutes or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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Adpated from a 1974 Sunset Magazine recipe.

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Showing 4 of 34 Comments

  • Nololady

    I was looking for a zucchini bread recipe that used pineapple, and I am happy to have found this one. I did tweek the recipe a little. I used 1 cup of unsweetened applesauce instead of the olive oil and added a little extra pineapple because I was splitting a 20 oz. can in half instead of using one 8 oz. I also found that the zucchini breads were getting a little too brown after about 45 minutes so I covered the tops with foil while they finished baking. I did need to bake the full 55 minutes. Delicious!

  • Rosemary

    I have this recipe and make it all the time. However, I’ve found out that 55 minutes is way too long, it starts to burn. I start checking at 35 minutes with a toothpick, and usually it’s good at about 40 minutes. It’s very good and moist, we love it!

  • denise algate

    I going to use 1c of brown flour in my recipe next time, and see how that works. it was very good. I left out the walnuts, some one might be allergic.

  • Shelby

    Made this zucchini bread this weekend as I knew if it came from here it would be great, and it did not disappoint! So moist and delicious. Thanks again for all you do!

  • Jerry Gilson

    I made this and added coconut to the recipe. “Take me to Hawaii!” It was awesome!

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