"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pineapple Zucchini Bread Recipe

  Tried it? Rate this Recipe:


This recipe for Pineapple Zucchini Bread, by , is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy LaFrance St. Clair, Michigan
Added: Saturday, October 3, 2009


3 eggs
1 C oil
2 C sugar
2 tsp. vanilla
2 C shredded zucchini
3 C flour
1- 8 and 1/4 oz. can crushed pineapple
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 and 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 C raisins (optional)
1 C chopped nuts

Beat eggs, oil, sugar & vanilla until thick. Stir in zucchini, pineapple, flour, and all additional ingredients. Mix well. Lightly grease and flour a large loaf pan or 3 mini loaf pans.

Bake at 350 for 1 hour (large loaf pan) or 40 minutes (mini loaf pans)




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!