Spicy Pineapple-Zucchini Bread

Jennifer's favorite

Yield: 0 servings ( Serving Size: servings )
Community Recipe from

Recipe Time

Cook Time:
Prep Time:


  • 3 eggs
  • 1 c. salad oil
  • 2 c. sugar
  • 2 t. vanilla
  • 2 c. coarsely shredded zucchini
  • 1 can(81/4oz.) well-drained
  • crushed pineapple
  • 3 c.(unsifted) flour
  • 2 t. soda
  • 1 t. salt
  • 1/2 t. baking powder
  • 11/2 t. ground cinnamon
  • 3/4 t. ground nutmeg
  • 1 c. finely chopped walnuts
  • 1 c. currants (or raisens)


  1. With a rotaary mixer, beat eggs to blend. Add 1 cup salad oil, sugar, and vanilla. Continue beating until thick and foamy. Sir in zucchini and pineapple.

  2. Combine flour, soda, salt, baking powder, cinnamon,nutmeg, nuts and currants; stir gently into zucchini mixture just until blended.

  3. Divide batter equally between 2 greased and flour-dusted 5x9 in. loaf pans. Bake in a 350 degree oven for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; turn out on wire racks to cool throughly.
September 2011

This recipe is a personal recipe added by MarthaMason and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Pineapple-Zucchini Bread Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy