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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. It is adapted from a recipe in a 1974 Sunset magazine that 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
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
- 1 teaspoons baking soda
- 1 teaspoon salt
- 1 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 Drain zucchini of excess moisture: Put the shredded zucchini in a colander or sieve placed over a bowl to drain any excess moisture.
2 Prepare the oven and pans: Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.
3 Whisk together dry ingredients: In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4 Mix wet ingredients and sugar: 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.
5 Stir in grated zucchini and pineapple: Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.
6 Combine dry ingredients with wet: A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition.
7 Add the walnuts and raisins, blend gently.
8 Bake: Divide the batter equally between the two loaf pans. Bake at 350°F 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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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Zucchini Bread with Pineapple
The breads were delicious.The raisins, pineapple and nuts made it special.
I have never baked with olive oil, always used vegetable oil. Thinking olive oil was to heavy. Enjoyed by all.
Delicious! Thanks for the recipe!
xxxxxyyyyy
Nobody mentions draining the zucchini after grating it. I always thought that was a necessary step. Thoughts?
Hi Susan, good point, thank you! I often mention it with my other zucchini bread recipes but for some reason didn’t do that here. I’ve updated the instructions. Thanks!
I made this 2 days ago and my family ate it so fast that I am making it again today!!! It was very moist and delicious!! This is my new go to recipe for zucchini bread!!! ❤️
xxxxxyyyyy
Well first off you can send me some of your extra zucchini lol year before last I planted and had beautiful large amounts off of only 1 plant the next year the same and this year the plant didn’t even yield 1 zucchini. I have tried all your recipes and.am a big fan you really rock the zucchini bread recipe all of them are great so I’d like to just say thank you so very much I got my husband to go to grocery store today an get me 3 zucchini so tomorrow I’ll think of you all as I make an eat an enjoy