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Zuchinni Pineapple Loaf

By now we are in zucchini overload...but when the first ones appear in the garden every year...this is the recipe I reach for. It's on a tattered and stained recipe card...origin unknown...but tested and tried in my kitchen on many occasion. This year I made mini-loaves and muffins, which are easy to freeze and pull out a bite or two at a time.


Pineapple Zucchini Loaf

Ingredients:
  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 tsp. vanilla
  • 2 cups grated zucchini
  • 1 cup crushed pineapple
  • 3 cups flour
  • 1 tsp. salt
  • 1 1/2 teaspoon soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1 cup chopped nuts (optional)
  • 1 cup raisins (or substitute chocolate chips)

Method:
  1. Whisk eggs, oil, vanilla and sugar together in a large bowl.
  2. Stir in zucchini and pineapple.
  3. In a separate bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, nuts and raisins.
  4. Mix dry ingredients together with wet ingredients...and stir until moistened.
  5. Pour into two large, greased loaf pans.
  6. Bake at 350° F for 1 hour.

*or grease 8 mini-loaf pans and bake at 350° F for 30 minutes.



I challenge you to try to keep up with your zucchini plant!

from the kitchen of
recipe file

24 comments:

  1. Kim LehnhoffJuly 28, 2009 at 6:28 AM

    I was "gifted" with a large zucchini the other day. Crushed pineapple is now on the top of my grocery list - I'll be making this today!

    Thanks for all of the wonderful recipes!

    ReplyDelete
  2. UnknownJuly 28, 2009 at 7:20 AM

    I love spicy zucchini bread but never tried the pineapple in it. I will now. Thanks for another great recipe.
    Happy Twirls

    ReplyDelete
  3. BettyJuly 28, 2009 at 7:53 AM

    Sure looks like a yummy moist loaf, will try this once I get a zucchini which I'm sure there will be plenty of..there is always someone wanting to share their crop!

    ReplyDelete
  4. Happy@HomeJuly 28, 2009 at 9:02 AM

    I remember making and loving this recipe in the 80s. Thanks for re-introducing it to me. I have one zucchini plant, but I am currently waging a war with the squash borer that is trying to do it in. There are 2 little squash on there and I am keeping my fingers crossed that I will win the battle and they will survive so that I can make this bread.

    ReplyDelete
  5. The imPerfect HousewifeJuly 28, 2009 at 9:44 AM

    I'm off work today and not only am I making the bread, I'm making the chicken recipe (below) with that awesome-looking glaze on it!! Here's the pitiful part - I don't have a zucchini plant and had to go and buy some for the bread. I know, I'm a country disappointment, but hopefully it'll still taste good!! :) My family thanks you for me finding this blog!!

    ReplyDelete
  6. ~Lavender Dreamer~July 28, 2009 at 9:44 AM

    I've made something similar to this...I'll have to try your version! I've got some recipes to catch up with! Thanks!

    ReplyDelete
  7. AnonymousJuly 28, 2009 at 9:45 AM

    Do you need to drain the pineapple?
    Thanks!
    Faith Proctor

    ReplyDelete
  8. m crowleyJuly 28, 2009 at 12:39 PM

    Wonderful bread. I've had the recipe for several years. The pineapple make the bread so moist. The only change I make is to replace the raisins with sweeten dried cranberries. Love you blog.

    ReplyDelete
  9. Judy July 28, 2009 at 12:50 PM

    Faith...I never drain the pineapple. I actually doubled the recipe when I made it this time...and used a larger tin of pineapple...juice and all.

    ReplyDelete
  10. alexaJuly 28, 2009 at 1:05 PM

    This doesn't have to do with this post, but i was hoping someone would have a recipe for me.

    My husband saw the ABC restaurant billboard and wants me to make a deepdish blueberry pie that looks like that.

    I use the tenderflake crust, but want to know how to make a filling that stays standing and not turn to mush (yummy mush ☺)

    ReplyDelete
  11. theUngourmetJuly 28, 2009 at 1:08 PM

    This looks terrific! I recently made a tropical zucchini bread that included pineapple.

    Love your blog! I've been hearing about it so I thought I'd hop on over and say hello. Hello! :0)

    ReplyDelete
  12. BeckyJuly 28, 2009 at 1:15 PM

    I never thought to use pineapple - duh! I don't know why - I love it!! I will use up the rest of my zucchini today and hope someone gives me another.

    ReplyDelete
  13. Lovella ♥July 28, 2009 at 1:40 PM

    If it wasn't so dreadfully hot in my kitchen . .i'd be making it right now .. I used to make this one all the time. . I will have to check my archives.

    ReplyDelete
  14. AnonymousJuly 28, 2009 at 2:47 PM

    zuchinni overload plus!!! this bread looks heavenly, i will have to try it!
    http://randommusingsfrommypov.com

    ReplyDelete
  15. KatieJuly 28, 2009 at 3:56 PM

    Oh my. I think I'm going to have to make this tonight! I'm definitely in zucchini overload right now.

    ReplyDelete
  16. Lori R.July 28, 2009 at 7:21 PM

    This was my first year to plant z. and I planted a 10 ft. row, not knowing how it multiplies. I HAVE ZUCCHINI!!! coming out of my ears! I made 6 loaves of bread today and a different recipe is much appreciated!

    ReplyDelete
  17. erinJuly 28, 2009 at 7:50 PM

    Can't wait to make this yummy! Thanks for posting this recipe, I have never made a zucchini bread but I have always wanted too and this one looks delicious.

    ReplyDelete
  18. AnnelieseJuly 29, 2009 at 9:33 AM

    I don't have zucchini growing in my backyard either, but I usually have some in my fridge. I won't be baking in this heat, but I know it won't stay and we'll be wanting a good loaf with a bit of whipped cream on top.

    ReplyDelete
  19. UnknownJuly 30, 2009 at 12:43 PM

    I made this today, but I made it gluten free. It was GREAT! I use Domata living flour for the flour. Even though I have Celiac, I can still enjoy some of what the rest of the people enjoy. :) Thanks for the recipe.

    ReplyDelete
  20. markntina641August 1, 2009 at 1:20 PM

    This was such a wonderful bread,nothing comes close to this .My family ate this most of it before it could even get cool.

    ReplyDelete
  21. HollaceAugust 3, 2009 at 9:44 PM

    I wonder if you can use fresh pineapple in it? I have 2 at the moment along with enormous zucchinis. Thanks!

    ReplyDelete
  22. AndiSeptember 25, 2014 at 7:32 AM

    Wonderful recipe and I have posted on my blog..thewednesdaybaker.blogspot.com My mom made this bread years ago but I have never made it. Wonderful recipe moist and yummy just as a fyi I did drain the can of pineapple. Thanks, Andi

    ReplyDelete
  23. Janie DockusAugust 2, 2015 at 12:55 PM

    I drain the pineapple and use a stick of butter melted in place of the oil...perfection!

    ReplyDelete
  24. Janie DockusSeptember 6, 2015 at 5:21 PM

    Also, I put fresh pineapple in the food processor and used it in this recipe today. Always a great recipe. By the way my comment above I meant to say two sticks of butter (sorry). This is THE zucchini bread recipe!!

    ReplyDelete

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