It’s funny how children growing up get fixated on certain foods, and for a time period (known only to them) nothing else will do. My daughter went through a banana bread phase, a pumpkin bread phase, and this pineapple zucchini bread phase. When pulling the loaves out of the oven, I almost expect to turn around and see my little blonde girl across the counter waiting not-so-patiently for one to be cool enough to slice and serve. Gotta love those memories. This is delicious and makes two loaves; one to serve and one to freeze for later.s

Pineapple Zucchini Bread

Servings 2 Loaves


  • 3 Eggs
  • 1 Cup Canola Oil
  • 2 Cups Sugar
  • 2 Cups Grated Zucchini
  • 3 tsp Pure Vanilla Extract
  • 3 Cups All-purpose flour
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 3 tsp Ground Cinnamon
  • 1 Cup Chopped Nuts
  • 1 8-oz Can Crushed pineapple with juice


  • Preheat oven to 350°.
  • Grease 2 loaf pans or small Bundt pans or one large Bundt pan.
  • In a large bowl combine eggs, oil, zucchini, sugar, and vanilla.  In a separate bowl combine the dry ingredients.  Add the dry mixture to the zucchini mixture, stirring until well blended.
  • Add the nuts and pineapple, stir until blended.
  • Divide the batter between the two pans.
  • Bake 40 to 60 minutes until toothpick inserted comes out clean.


Freezes well.
Tried this recipe?Let us know how it was!