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Zucchini Pineapple Bread

This recipe is sweet and delicious, with carrots, raisins, and pineapple to add flavor to your zucchini bread!
Course Quick Bread
Cuisine American


  • 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.


You may replace the vegetable oil with applesauce and reduce the sugar to 2 cups for a lighter recipe.
Keyword Pineapple, Quick Bread, zucchini