Zucchini-Pineapple Quick Bread

This was exactly the taste and texture I was hoping for.  Seems decadent but is lighter in fat than local bakery recipes. I substituted apple sauce for egg substitute (1:1) and it worked great! 

I end up with a ton of Zucchini this time of year and get tired of a dozen loaves of regular zucchini bread in the freezer all year so we made the chocolate chip zucchini bread and this one.  Both are worth the effort.  We loved the pineapple in this one, added something extra without being overpowering.  Great and light for a summer quick bread.

Perhaps it was because I froze the bread and ate it later, but I did not enjoy the pineapple in this recipe. In fact, I was repelled by the texture. Until I realized it was pineapple chunks, I thought the bread hadn't been fully mixed before cooking. Perhaps better fresh?

This is definitely a family favorite. The flavor is great and with the addition of pineapple it stays so light and moist.

We love this bread. Super moist, delicious & nutritious. I love that this bread is not as oily as the traditional zucchini bread. The pineapple adds moisture without grease. All my kids love this & they don't really notice the zucchini.

Yummy! So moist and sweet.

I made this tonight and it is wonderful. I used coconut oil instead of the canola oil, 4 egg whites because I didn't have any egg substitute and threw in some blueberries for fun. Very moist and delicious!

This was really delicious. I only made half the recipe but next time will make the full amount. Everyone raved about this, including my picky kids. I will definitely make this again when I have extra zucchini on hand.

I had been making a similar recipe (from my husband's grandmother) which called for 1 cup of oil for the past 22 years. I can honestly say that decreasing the oil by 1/3 cup is not noticeable at all. Even my zucchini hating children absolutely love this bread. I have also added a dash of nutmeg and a cup of chopped nuts occasionally; topping the slices of zucchini bread with cream cheese is extra yummy. The moist bread also freezes really well.

Delicious! I used yellow squash and a 20-ounce can of pineapple.

Very good, very moist (as expected).

Awesome! Got a deal on Zucchini at farmer's market, so went searching for what to do with it?!? Remembered seeing recipe years ago in Cooking Light, so came looking for it. BINGO - perfect. Wonderful aromas came from the oven; absolutely delicious!

Perfectly moist and such an interesting complexity of flavor with the cinnamon and pineapple. Definitely will make this again.

A very moist, delicious bread. I substituted apple sauce for the canola oil and next time will try sugar substitute. I definitely will make this again and again.

Delicious! I used whole wheat pastry flour and it cam out just great! This wet batter is sticky though, and stuck in the pan like crazy so next time I have to make sure to over spray the pans. It's a keeper though, and my 14 month old loves it!

What to do with all the zucchini in your garden? This is an easy to follow and quick recipe. Made three smaller pan breads and just adjusted the cooking time. We found the breads to be moist and tasty. Will next try the garden harvest cake., another use of zucchini.

This recipe is amazing. I have my co-worker's asking me for this time and time again. Last time I made it, I added a teaspoon of almond extract for a little more flavor and I loved it....so did everyone else!

Instead of the 2 cups of zucchini and the crushed pineapple, I used 4 whole bananas mashed, 1.5 cups of fresh pineapple cut up and 1.5 cups of shredded zucchini. My neighbors keep asking me for this recipe and my kids love it.