Not my favorite but the family LOVED it. Personally, I prefer Zucchini Raison Muffins, but what do you think?

I adapted this from AllRecipes‘ version one night because I did not have raisins on hand… I made a few minor tweaks based on my own preferences, but let me know your thoughts!


30 Minutes

  • 3 cups all-purpose flour

  • 1 1/2 teaspoon baking soda

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup vegetable oil

  • 1/2 cup white sugar (1 cup if you like your breads really sweet)

  • 1/2 cup brown sugar

  • 4 eggs (or egg substitute)

  • 2 1/2 teaspoons vanilla extract

  • 2 teaspoons ground cinnamon

  • 1 teaspoon nutmeg

  • 2 cups grated zucchini

  • 1 (8 oz) can crushed pineapple, drained


1 Hours    

  1. Combine flour, baking soda, baking powder and salt in a medium bowl.

  2. Mix eggs, oil, sugars, vanilla, cinnamon and nutmeg in a larger bowl.

  3. Add flour mixture to wet mixture slowly.

  4. Fold in grated zucchini and drained pineapple.

  5. Pour into two lightly greased bread pans and bake at 350 degrees for approximately 1 hour or until the bread turns golden brown and tooth pick comes out clean.

  6. Cook on a wire rack. Enjoy with butter!

Additional Cooking Instructions

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