For My Bread Lovers: Spicy Pineapple-Zucchini Bread!

I am a HUGE fan of zucchini and will find many different recipes to accommodate it. My Mother introduced this recipe in my life and nothing was the same.



3 whole Eggs

1 cup Veg. Oil

2 cups Sugar

2 teaspoons Vanilla Extract

2 cups Coarsely Shredded Zucchini

1 can 8 Oz. Well Drained Crushed Pineapple

3 cups Unsifted Flour

2 teaspoons Baking Soda

1 teaspoon Salt

½ teaspoons Baking Powder

1-½ teaspoon Cinnamon

¾ teaspoons Nutmeg

1 cup Chopped Nuts (pref. Walnuts)

1 cup Chopped Raisins


Preheat the oven at 350 Degrees. Beat 3 eggs then add 1 cup Vegetable oil, 2 cups sugar, and 2 tsp. vanilla. Beat till thick and foamy. Next, stir in 2 cups coarsely shredded zucchini and 1 can (8 oz.) well drained crushed pineapple. Combine 3 cups of flour, 2 tsp. baking soda,1 tsp. salt, ½ tsp. baking powder,1 ½ tsp. cinnamon, ¾ tsp. nutmeg, 1 cup finely chopped nuts, 1 cup finely chopped raisins. Stir into zucchini mixture. Fills TWO 5×9 pants. Bake for 1 hour or until sides pull from sides of pans and the toothpick comes out clean. Cool in pans 10 minutes. Wrap  the bread in foil to keep it soft.

My Suggestions:

-Add Grated Carrots

-Increase nuts/rasins to 1½ cup each

-Add Craisins

The Raisins are optional in this recipe. The origins of this recipe came from but you can also find this recipe at Hope you enjoy this!

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