Pineapple-Zucchini Bread

As promised, I'm finally getting around to sharing the recipe for my blue-ribbon-winning Pineapple-Zucchini Bread.

Pineapple-Zucchini Bread

                                               3 eggs                                                            3 c. flour
                                               2 c. shredded zucchini                                2 c. sugar
                                               3/4 c. oil                                                        2 tsp. baking soda
                                               8 oz. can crushed pineapple                      1/2 tsp. baking powder
                                               1/4. c. pineapple juice                                1 tsp. cinnamon
                                               2 tsp. vanilla extract                                    1 tsp. salt

Drain the crushed pineapple, reserving 1/4 cup of the pineapple juice. Combine the eggs, zucchini, oil, crushed pineapple and juice, and vanilla extract. In a separate bowl, mix the remaining ingredients, then stir into the liquid ingredients until just moistened. Divide the batter between two greased loaf pans. Bake at 350° for approximately 50-60 minutes, or until it tests done. Let cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks. 


  1. I've never made zucchini bread as I don't like zucchini, but I like pineapple a lot so... I might have to try this!

  2. Ooooh..yum! I love anything with pineapple!

  3. This sounds delicious! Thank you for sharing the recipe with all of us, Cindy!

  4. This sounds YUMMY! :) I'm printing this for my mom ... she makes amazing zucchini bread, so I bet she'll love this! :)


I moderate comments, so you will not see yours appear right away. Please check back if you had a question; I promise to answer it as soon as I see it. Thank you for taking the time to comment!