Zucchini-Pineapple Quick Bread

Zucchini Pineapple Quick Breads

Zucchini Pineapple Quick Breads

Today we have another way to use zucchini.  Zucchini Bread is a popular quick bread and such a great way to get in some veggies disguised as a sweet.  This recipe is all of that and more because it also contains pineapple.  A new twist on an old favorite!

We like to eat this bread for breakfast, but we also enjoy it as an afternoon snack with a cup of tea or coffee.  The pineapple adds a little sweetness of its own, so I  cut back on the sugar to 1 3/4 cups.   The recipe makes a large volumn of batter, enough for two 8″ x 4″ pans, so you can freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty foil, for up to one month.  Slices are good warmed in the microwave and spread with a little butter.

Some zucchini breads that I have had seemed to have a lot of oil in them and were very sweet.  This recipe is not like that at all.  The oil used is a moderate amount considering that you’re making two loaves.  The color of the bread is also lighter than other zucchini breads that I have had, perhaps because I used a yellow zucchini and a green one. You will note that the recipe calls for 2 eggs and 1/2 cup egg substitute.  However, you could use 4 eggs and eliminate the egg substitute.  Personally, I like using only the two eggs because it’s a way of reducing the overall cholesterol in the recipe.

On the whole we liked this bread very much as a breakfast item because it is not overly sweet.  I am expecting house guests soon and this is one of the items I plan to set out for “make your own breakfast”.



Yield:  2 loaves, 8″ x 4″ each


  • 3 cups sifted all-purpose flour  ( I use half whole wheat flour.)

    I used both yellow and green zucchini.

    I used both yellow and green zucchini.

  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1  1/2 tsp. ground cinnamon
  • 2 large eggs
  • 2 cups sugar
  • 2 cups grated zucchini (about 1 1/2 medium zucchini).
  • 2/3 cups canola oil
  • 1/2 cup egg substitute
  • 2 tsp. vanilla extract
  • 2  (8-ounce) cans crushed pineapple in juice, drained
  • baking spray


1.  Preheat oven to 350*F.  Spray two 8″ x 4″ loaf pans with baking spray.

2.  Lightly spoon flour into dry measuring cups, and level with a knife.  Combine flour, salt, and next 3 ingredients (through cinnamon) in a large bowl, stirring well with a whisk.

3.  Beat eggs with a mixer at medium speed until foamy.  Add sugar, oil, egg substitute, vanilla and zucchini beating until well blended.  Add zucchini mixture to flour mixture, stirring just until moist.  Fold in pineapple.  Spoon batter into the prepared pans, smoothing the tops.

4.  Bake at 350*F for 45 min – 1 hour or until a wooden pick inserted in the center comes out clean.  Cool 10 minutes in pans on a wire rack;  remove from pans.    Cool completely on wire rack.



SOURCE:   Cooking Light


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