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Zucchini Pineapple Bread


"My mother grew zucchini in her vegetable garden every summer. I carry on the tradition and use her recipe for this moist loaf."

Barbara Unger, Whitehall, PA

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Rate this recipe 4/5 (1 Votes)


  • Nonstick cooking spray
  • 5 eggs
  • 1 1/4 cups vegetable oil
  • 2 1/2 cups sugar
  • 1 tablespoon vanilla
  • 3 1/2 cups all-purpose flour
  • 1 cup wheat germ
  • 1 tablespoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup drained, crushed pineapple
  • 3 cups shredded zucchini


Servings 3
Adapted from


Step 1

Preheat oven to 350 F. Spray three (9-by-5-by-3-inch) loaf pans with nonstick cooking spray.

Beat eggs until they are lemon yellow in color. Add oil slowly; beat until combined. Add sugar and vanilla; beat until combined.

Combine flour, wheat germ, baking soda, baking powder, cinnamon and nutmeg. Stir to mix. Add to batter, mixing well.

Add pineapple; mix well. Add zucchini; mix well.

Bake 1 hour, or until a wooden pick inserted in the center comes out clean. Let cool or serve warm. These loaves freeze well.

Nutrition Information:
Per serving
258 calories
12 g fat
39 mg cholesterol
4 g protein
35 g carbohydrates
1 g fiber
159 mg sodium

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