Pineapple Zucchini Bread

    (49)
    1 hour 20 minutes

    A flavoursome, moist cake where the pineapple will give a lovely brown colour to the cake, without it being overpowering in the taste. Get creative with playing around with the alternate flavours: pecans for the walnuts, currants for the raisins.


    47 people made this

    Ingredients
    Makes: 2 loaves

    • 3 cups (375g) plain flour
    • 2 teaspoons bicarb soda
    • 1 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1 1/2 teaspoons ground cinnamon
    • 2 cups (400g) white sugar
    • 1 cup (250ml) vegetable oil
    • 3 eggs
    • 3/4 teaspoon vanilla essence
    • 2 cups (250g) grated zucchini
    • 250g crushed pineapple, well drained
    • 1 cup (150g) raisins
    • 1 cup (120g) chopped walnuts

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat an oven to 170 degrees C. Grease and line the bottom of two 13x23cm loaf tins with parchment paper.
    2. Mix flour, bicarb soda, salt, baking powder and cinnamon in a bowl. Set aside.
    3. In a large mixing bowl, beat the sugar, vegetable oil, eggs and vanilla essence together. Stir in zucchini and pineapple.
    4. Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter evenly between the two prepared tins.
    5. Bake until a skewer inserted into the centre comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper, and allow bread to cool completely.
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    Reviews and Ratings
    Global Ratings:
    (49)

    Reviews in English (38)

    by
    75

    With very minor variations (I use 2 tsp. vanilla, 1/2 tsp. baking powder and add 3/4 tsp. nutmeg) I've been using this recipe since 1982 - because it is so superior to any other. Moist, pleasantly spiced and delicious, and the addition of the pineapple, as well as the raisins and walnuts, gives this zucchini bread it's unique character. I've always been proud to serve or gift this bread and when I do, it's not unusual that it's followed by a request for the recipe.  -  10 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    33

    One loaf has been dug into with great gusto by my DH! He said it was utterly delicious, as is, then lightly toasted one slice with a dab of butter and all I could hear was the ummmmm, ummmmm's! The pineapple gives it a tangy moistness, the raisins give it the right amount of sweetness and the wonderful crunch of the walnuts makes this a keeper for all seasons! Your timing with this recipe in the midst of a bumper crop of zucchini, was perfect. Thank you for sharing.  -  26 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    28

    The pineapple and raisins are a great touch. I "healthy-ed" it up a bit by using 2 c WW flour instead of all white flour, reducing the fat content by using unsweetened applesauce instead of oil, and reducing the sugar by 1/3. Came out very moist and yummy, and was still moist the next day (other recipes seem to dry out overnight). DH told me to be sure not to lose this one as this is his favorite zucchini bread recipe (I've tried many this season with a bumper crop of squash).  -  27 Aug 2010  (Review from Allrecipes USA and Canada)

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