Zucchini Bread With Pineapple Recipe

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Zucchini Bread With Pineapple
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  1. Preheat oven to 350°F
  2. In a mixer, beat eggs. Aid oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple.
  3. In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cardamom, and ginger. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and blend gently.
  4. Divide the batter equally between 2 greased (Crisco) and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool thoroughly.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 904.95 Kcal (3789 kJ)
Calories from fat 475.66 Kcal
% Daily Value*
Total Fat 52.85g 81%
Cholesterol 81.84mg 27%
Sodium 844mg 35%
Potassium 627.25mg 13%
Total Carbs 94.47g 31%
Sugars 40.59g 162%
Dietary Fiber 4.79g 19%
Protein 16.63g 33%
Vitamin C 27.7mg 46%
Iron 2.6mg 15%
Calcium 79.6mg 8%
Amount Per 100 g
Calories 332.02 Kcal (1390 kJ)
Calories from fat 174.52 Kcal
% Daily Value*
Total Fat 19.39g 81%
Cholesterol 30.03mg 27%
Sodium 309.66mg 35%
Potassium 230.13mg 13%
Total Carbs 34.66g 31%
Sugars 14.89g 162%
Dietary Fiber 1.76g 19%
Protein 6.1g 33%
Vitamin C 10.2mg 46%
Iron 1mg 15%
Calcium 29.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.7
  • 25

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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