Sweet and Spicy Zucchini Bread

    1 hour 15 minutes

    Zucchini bread is delicious already - this recipe adds crushed pineapple for an extra sweetness. The batter is very simple to make - just mix and bake.

    64 people made this

    Serves: 24 

    • 3 eggs
    • 1 cup (250ml) vegetable oil
    • 2 cups (440g) white sugar
    • 2 teaspoons vanilla essence
    • 2 cups grated zucchini (about 3 small zucchini)
    • 1 cup crushed pineapple
    • 3 cups (375g) plain flour
    • 2 teaspoons bicarb soda
    • 1 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1 1/2 teaspoons ground cinnamon
    • 3/4 teaspoon ground nutmeg
    • 1 cup (155g) sultanas

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C.
    2. Beat eggs, oil, sugar and vanilla together until thick.
    3. Stir zucchini, pineapple, flour, bicarb soda, salt, baking powder, spices, sultanas and nuts into the egg mixture; blend well.
    4. Pour batter into two 23x13cm greased loaf tins. Bake in preheated oven for 1 hour, or until a toothpick inserted into the centre of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.

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    Reviews in English (57)


    This is another timeless, classic recipe I've been making every summer (bountiful zucchini crop!) since 1982. Friends can't wait for their annual zucchini care package and those who bake have asked for the recipe. I always add a cup of chopped walnuts. Moist, just the right spice, and delicious. Can't wait till next summer's harvest!  -  03 Jan 2008  (Review from Allrecipes USA and Canada)


    Very good! Added more drained pineapple as it did not have any pineapple taste to it. Cut back on the sugar and none missed it at all. I made half the batter with walnuts and the other halve without for those who do not like nuts. Also have replaced some of the oil with applesauce and it was still moist and delecious.Good as is or you can fool around and add to your own preferences.  -  29 Sep 2006  (Review from Allrecipes USA and Canada)


    This is my all time favorite zucchini bread recipe. I do add 1 cup of nuts along with the cup of raisins to mine. I also make loaves without raisins and just add nuts for those in my family that do not like raisins. I have 6 loaves on my table cooling as I am rating this recipe. I make mine in 3 small loaf pans. When cool, wrap and freeze for later use. Excellent and thanks for sharing this recipe.  -  16 Aug 2004  (Review from Allrecipes USA and Canada)