No ImageZucchini Bread with Pineapple

Did you make it? Rate it!

  1. June E Bookhamer

    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 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

  2. susan

    Can I use something else instead of olive oil?

  3. Me

    It was scrumptious! This is a keeper. Thank you.


  4. Amy W

    I always read reviews before making a recipe, and I noticed a few people found this recipe too dense. So I only used 3 eggs, upped the baking soda and baking powder to 2 tsp each, and the consistency was perfect! The rest of my tweaks were just personal preference…I used a 20 oz can of drained pineapple and added 1/2 cup grated carrot, so I only used 2 cups of zucchini. I used 1/2 cup oil and 1/2 cup pineapple juice, and added 1/2 tsp more salt. I give this recipe 5 stars, because no matter how you want to personalize it, this recipe is the perfect foundation for zucchini bread. Thank you!


  5. Linda B

    It was the best! So moist.

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