Zucchini Pineapple Bread

“Growing up, since Mom was allergic to zucchini, we had mainly Banana Bread around the house. Somewhere though, I happened upon some very moist and delicious zucchini bread. I found out the secret to that moistness was pineapple! So I searched for a recipe and found this one. It’s a great way to eat your vegetables!” – April Ferre

Zucchini-Pineapple Bread

Course: Quick Breads


  • 2 Eggs
  • 1 Cup Oil
  • 2 Cups Sugar
  • 2 Teaspoons Vanilla
  • 3 Cups Flour
  • 2 Teaspoons Baking Soda
  • 1 1/2 Teaspoon Cinnamon
  • 1 Teaspoon Salt
  • 3/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Baking Powder
  • 1 8-Ounce Can Crushed Pineapple Well-Drained
  • 2 Cups Shredded Zucchini


  • Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients; mix well.
  • Pour into 2 greased 9×5-inch loaf pans. Bake at 350 degrees for 1 hour.
  • This recipe is easily doubled or tripled depending on how many bread pans you have and how much oven space you have. If you have zucchini and not much time, peal and shred zucchini and then freeze it in Ziploc bags. Do not let the zucchini defrost much before adding it to the bowl.

2000 Recipe – April Ferre