Zucchini Pineapple Bread Recipe – My Favorite!
This recipe for Zucchini Pineapple Bread is one of my favorite ways to eat zucchini! I love the combination of zucchini with crushed pineapple, grated carrots, and raisins. I started with another recipe I found online several years ago, but I didn’t follow the recipe exactly. This recipe makes a large batch of bread, but you may halve the recipe if that is too much.
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Here is my version of this delicious bread…
Zucchini Pineapple Bread
- 6 cups whole wheat pastry flour
- 4 tsps baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 tsps ground cinnmon
- 2 tsps ground nutmeg
- 6 eggs
- 3 cups sugar
- 1 cup sour milk
- 1 cup vegetable oil canola
- 3 tsps vanilla extract
- 4 cups grated zucchini
- 2 cups grated carrots
- 1 20 oz can crushed pineapple, drained
- 2 cups raisins
- Preheat oven to 350 F. Grease and flour four 9 x 5 x 3" loaf pans.
- Sift together flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl. Set aside.
- In a large mixing bowl, beat together eggs, sugar, sour milk, vegetable oil, and vanilla extract.
- Add dry ingredients to the egg mixture and stir just until moistened.
- Add grated zucchini and carrots, pineapple, and raisins and fold into batter.
- Pour 1/4 of the batter in each of the greased and floured loaf pans.
- Bake at 350 F for 50 minutes, or until a toothpick inserted in the center of loaf comes out clean.
- Cool on a wire rack for ten minutes, then remove loaves from pans and cool completely on a wire rack. Wrap and refrigerate overnight for best slicing.
These tender, yummy loaves of bread go fast! You can divide everything in half and bake just two loaves if you like, but I wanted some to put in the freezer.
Don’t Waste Those Zucchinis!
Many people dread those seasonal offerings of zucchini that gardeners try to give away. I do get a little tired of zucchini by the end of summer sometimes, but whenever I have extra I freeze it or do some yummy baking! If you have time, bake a batch of zucchini bread and freeze several loaves for later. Wrap cooled loaves well to prevent freezer burn and label them with contents and date.
To freeze enough for a batch of zucchini bread – grate zucchini, measure into 1-cup increments, and fill freezer containers. You’ll have just the right amount of grated squash for your recipes in the winter! If your favorite recipe calls for another measurement, go ahead and fill your freezer containers with that amount of grated zucchini. Be sure to label your containers with the contents and date!
I also enjoy making Zucchini Fritters, Carrot Zucchini Cake with Cream Cheese Frosting, and Double Chocolate Zucchini Bread. My friend Kathi from Oakhill Homestead has even more ideas for using up your zucchini harvest!
What is your favorite way to eat zucchini?
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I can’t believe there are no comments about the fact that the directions say to add eggs but there aren’t any listed in the ingredients.
I’d love to try this so I’m hoping you can edit the recipe for us.
Fixed, Thank You!
I like it fried in olive oil and a little salt. 🙂
I haven’t tried that, Regula…sounds yummy!
That sounds unique. I am going to try it – hubby loves pineapple (but he isn’t super fond of zucchini although I love it).
Tell him it’s carrot pineapple bread 😉
Looks delicious! Do you think that fresh pineapple would be pretty similar in liquid content as the drained cans?
I think if you put fresh pineapple through a blender or grinder, then drained it, it should work the same. Let me know if you try it!