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5 from 2 votes

Pineapple Zucchini Bread

Pineapple Zucchini Bread combines a classic zucchini bread recipe with crushed pineapple, all in one delicious quick bread recipe!
Prep Time10 mins
Cook Time55 mins
Course: Quick Bread
Cuisine: American
Keyword: Pineapple Zucchini Bread
Servings: 24 servings
Calories: 199kcal

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 2/3 cup oil
  • 2 tsp vanilla
  • 2 cups zucchini grated
  • 3 1/4 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 can 20 ounces crushed pineapple, well drained

Instructions

  • Preheat oven to 325°.
  • Beat eggs until fluffy (about 3 minutes). Add sugar, oil and vanilla and mix for another 1-2 minutes.
  • Add the dry ingredients and mix just until everything is combined.
  • Add the pineapple and zucchini and stir in just enough to fully combine. Don't overmix!
  • Pour batter into two well greased 9X5 loaf pans and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in pans for about 10-15 minutes before removing from pans and placing on a wire rack to cool completely.

Nutrition

Calories: 199kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 153mg | Potassium: 94mg | Fiber: 1g | Sugar: 18g | Vitamin A: 283IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg