Zucchini Bread Recipes

Pineapple Island Zucchini Bread


  • flour, unbleached 710 ml3 cups
  • pineapple, crushed 530 ml18 oz
  • zucchini, grated 475 ml2 cups
  • cane sugar 355 ml1 1/2 cups
  • vegetable oil 235 ml1 cup
  • eggs 200 ml4 eggs
  • vanilla extract 10 ml2 tsp
  • baking soda 7.5 ml1 1/2 tsp
  • baking powder 7.5 ml1 1/2 tsp
  • cinnamon, ground 7.5 ml1 1/2 tsp
  • salt 5 ml1 tsp
  • nutmeg, ground 3.5 ml 3/4 tsp


  1. Scrub the zucchini with an abrasive plastic pad reserved for vegetables, and rinse before grating.
  2. In a bowl sift together the all purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt with a wire whisk.
  3. In another bowl, beat the eggs until frothy. Mix in the oil, cane sugar, and vanilla extract until even.
  4. Combine the shredded zucchini and pineapple with the wet ingredient bowl and mix.
  5. Pour the wet ingredients into the bowl with the flour mixture. Mix until evenly combined.
  6. Grease and flour two 8 x 4 x 2 in loaf pan. Pour in the batter.
  7. Bake for 50-60 minutes at 350 degrees F (175 degrees C).
  8. Test by inserting a toothpick or knife into the center of the loaf. When withdrawn free of batter, the bread has finished cooking.
  9. Transfer to wire racks after 15 minutes. Cool for 20 minutes before serving.

Tropical zucchini bread cooked with pineapple, vanilla, and cinnamon.

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