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Nutrition Facts
Serving Size 1 (88g) Recipe makes 20 servings
Calories 302
Calories from Fat 141		(46%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 7.1g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 263mg		10%
Potassium 105mg		3%
Total Carbohydrate 37.7g		12%
	Dietary Fiber 1.3g	5%
	Sugars 22.2g
Protein 4.0g		7%
detailed view... how is this calculated?

Zucchini Pineapple Bread

Recipe #177200 | 1½ hours | 30 min prep

⁽⁵⁾ RATE IT NOW Print Recipe

By: Babs7
Jul 12, 2006

I found this in a cookbook from college. It's an excellent way to use up your zucchini's in the summer and makes your house smell wonderful.

SERVES 20 , 2 loaves (change servings and units)

Ingredients

3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini, shredded
1 (8 ounce) can crushed pineapple, drained
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1-2 teaspoon orange zest
1 cup walnuts, finely chopped

Directions

1
Beat eggs in a large bowl to blend.
2
Add oil, sugar, and vanilla and beat until thick and foamy.
3
Stir in zucchini and pineapple.
4
In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, orange zest, and nuts.
5
Stir gently into zucchini mixture to blend.
6
Bake in 2 greased loaf pans at 350 degrees.
7
Check after 50 minutes by testing with a toothpick, if toothpick comes out clean bread is done, if not put back in for another 5 minutes.
8
Cool 10 minutes.
9
* For 4 small loaves, bake approximately 35 - 40 minutes.

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Featured Reviews for This Recipe

From: Mmmama

On Nov 12, 2009

Thanks! I think this is a great recipe - good flavors that come together nicely. Instead of all the oil, I used 1/2 c applesauce and 1/2 c oil, which I think makes the bread bake up a little faster - mine was done in about 45 minutes. I'll definitely make this again.

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From: Peg629

On Jul 27, 2009

Perfect. I didn't have the orange zest, added raisins. Baked 50 min, and may have been 5 min too long, or that I baked in 2 9x5 pans. Any ideas on size of loaf pans? Will shorten next time, but I chalk that up to oven variances, not your recipe. My husband has given this a Top 5 spot, which is not to be snickered at! Will make again, and again. And will try to have the orange zest at hand, that sounds even better. Thanks for the most special recipe.

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From: Chef #268275

On Jul 30, 2006

This is a Wonderful recipe! Very moist and spicy. I will be using this Recipe from now on. Everyone who tasted it wanted the recipe. Thank you for posting it. Judy

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From: :)shirley(:

On Jul 19, 2006

What a delicious bread/cake!!! I put it together just as written, leaving the walnuts out. However, I did bake it in a bundt pan and poured a glaze made with the leftover pineapple juice over the top. This turned out wonderul!! Will be making this again and again. Thank you Babs for posting this delicious sweet treat that uses up the zucchini that is bountiful from my garden right now. shirley(: