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I would like to know the nutritional information for this for one serving
Hi, Linda! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
after all done and mixed, it turned out to be a little dough-y. Are u sure this recipe doesn’t require water or milk?
Hi, Dezh! I’m not sure what happened, but no this recipe doesn’t call for or require water or milk because both zucchini and pineapple have a high moisture content.
Easy to make and everyone thought it was great!
Best zucchini loaf I’ve ever eaten. Great recipe. Making it again today
Thank you, Elise, for your many great, simple and delicious recipes. It’s nice to see the face behind the recipes. For years I’ve been pinning, printing and making your recipes and all the while thinking it was just a big conglomerate team with no one individual.
I wonder if you used the juice from the pineapple and added enough oil to make 1 cup, would the bread still be moist but have less calories?
Hi, Christina! You can certainly give this a try! I think the bread would still turn out ok. Let us know if you try it!
I added carrot to my bread and muffins…so amazing yummy
Delighted and thanks for sharing. I substituted Craisins for raisins
I make zucchini bread regularly it gets vegies in my husband without a protest. I do substitute half of the oil with Greek yogurt and don’t tell him that either. I have used roasted unsalted sunflower seeds for the nuts I have found that raw ones get to soft and I like the crunch of the nut in the slice.
I have a 2 person family and would like to make one bread instead of 2. Would I simply divide ingredients by 2?
Problem is egg. Does anyone have an answer would like to use applesauce as well.
Thank you so very much.
Hey there! I actually make this bread for my nephew’s Navy JROTC group, and two of his teammates have egg allergies. One of their mother’s gave me the following suggestions as an egg replacement:
a) Mixing 1 teaspoon of baking soda with 1 tablespoon of vinegar can replace one egg in most recipes. It works, but you have to work quick in mixing it and getting into the batter because it gets all foamy quickly.
b) Mix 1 teaspoon of ground flax seed with 3 tablespoons of water. It will get thick similar to egg white. This is the one I tend to use to feed the kids, but it does make the loaf more dense. And gives a slight nutty aftertaste.
Made into rice cooker pancakes. Fabulous!!! https://drive.google.com/file/d/0B1zVMjk4sp9fMDBRb05GODFCZzQ/view?usp=drivesdk
Good recipe made even better by folding whipped egg whites into batter.
I’ve often wondered why people change recipes. I had everything for a recipe I couldn’t find so I wanted to try this one. Not having everything I added 1 C of carrots to zucchini, added applesauce to OV because I ran out. I had craisons and pecans. It was wonderful!! I think I will try Splenda in place of sugar and all applesauce to lower the calories next time.
Love the banana recipe, I’ve made over 60 loaves in the past months..
My question for you is can I use same recipe for making apple bread or what do you suggest.. Thanks in advance terri
Hi Theresa, I would just use one of the many apple cake recipes on this site.
This is a really wonderful recipe. I really like your photos, I think young or new bakers will find the photos reassuring.
One of the other great things about this recipe is its versatility. I used raisins and pecans and only 1 1/4 cups sugar. I see other people making variations according to what’s in the kitchen. To me that says how great this recipe is.
I made this today and my house smells so good can’t wait to eat it but I must wait for my hubby. I didn’t have nuts so I used dried cranberries but other than that I didn’t change the recipe. Can’t wait to try this.
This is a delicious recipe and was what made me decide to subscribe to Simply Recipes. I just might try it next time with grated sweet potato or a combination of both zucchini and sweet potato. Either way, this is now a favourite that I will make again and again to share with my family, friends and neighbours. As you can see by the spelling of neighbours, I am Canadian. I did sneak in 1 small very ripe banana because it was staring at me every time I opened the fridge but other than that, the recipe was exact including the baking time.
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!