Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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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

  • 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)

  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!


  1. 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!

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

  3. 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!

  4. 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.

  5. 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!!

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

  7. Do you need to drain the pineapple?
    Faith Proctor

  8. 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.

  9. 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.

  10. 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 ☺)

  11. 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)

  12. 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.

  13. 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.

  14. zuchinni overload plus!!! this bread looks heavenly, i will have to try it!

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

  16. 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!

  17. 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.

  18. 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.

  19. 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.

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

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

  22. Wonderful recipe and I have posted on my 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

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

  24. 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!!


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