Hawaiian Zucchini Bread
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
1 loaf
- Serves:
- 6-8
ingredients
directions
- Beat together eggs, sugar, vanilla and oil in large bowl.
- Add zucchini.
- Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture.
- Add pineapple and mix well. Pour into greased and floured 9 x 5 inch laof pan.
- Bake at 350 degrees for 55-60 minutes .
- Makes one loaf. Freezes well.
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Reviews
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i have had an overabundance of zucchini, the really big kind that get overlooked in the garden until their HUGE, so i picked a couple recipes here to try for zucchini bread. this one was very good, the only thing i added was 2 teaspoons of cinnamon for a little extra flavor. the pineapple, raisins and nuts give the bread a nice texture.
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I've been baking this for 3 years & it is about time I tell you it has become our favorite zucchini bread! I did make a few minor changes to suit our tastes....instead of 1 cup of oil I use 1/2 cup oil & 1/2 cup applesauce. Craisins instead of raisins. I also add 1 cup coconut & 1 tsp cinnamon. And as other reviewers have noted it is too much dough for one loaf pan, so I use 2 [I'm sure it would fit in 1 bundt pan]. Thanks for sharing your great recipe!
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Thanks for such a great recipe! It was very moist and delicious. I also added cinnamon, cut back a little on the sugar & oil, and used half white and half spelt flour. I had enough for one medium loaf and a dozen muffins. They were a big hit with the family! There is more zucchini in the freezer, so I will definitely use this recipe again.
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I have to admit, I changed this recipe a lot to make it healthier. Instead of 3 eggs, I used 1 egg and 2 egg whites, and I cut out 1/2 cup of the sugar. I also skipped the pecans. However, these changes didn't change the fact that this is an amazingly tasty bread! I made mine as muffins, and they're very light, sweet and moist. I will absolutely make these again.
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Tweaks
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I've been baking this for 3 years & it is about time I tell you it has become our favorite zucchini bread! I did make a few minor changes to suit our tastes....instead of 1 cup of oil I use 1/2 cup oil & 1/2 cup applesauce. Craisins instead of raisins. I also add 1 cup coconut & 1 tsp cinnamon. And as other reviewers have noted it is too much dough for one loaf pan, so I use 2 [I'm sure it would fit in 1 bundt pan]. Thanks for sharing your great recipe!
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I have to admit, I changed this recipe a lot to make it healthier. Instead of 3 eggs, I used 1 egg and 2 egg whites, and I cut out 1/2 cup of the sugar. I also skipped the pecans. However, these changes didn't change the fact that this is an amazingly tasty bread! I made mine as muffins, and they're very light, sweet and moist. I will absolutely make these again.
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This is excellent! A very nice change from the usual zucchini bread. It tastes more mellow and has a strong vanilla flavor. I used Wondra to dust my pans with (less clumping). I left out the raisins and nuts because it was going to a function and I still got two large 9 x 5 pans worth. I left it to cool for 10 minutes before removing from the pans. Make sure you loosen the loaves really well before trying to remove as I broke the first loaf. (Hey,it eats the same!) I will make another batch this afternoon. Next time I make it just for us, I think I'm going to use coconut in place of the raisins and add the nuts. Grace, thank you for sharing your recipe!
RECIPE SUBMITTED BY
Grace Guderjahn
San Marcos, CA
My husband and I live in boreingly beautiful San Diego County. We are both retired and have been for 15 years. Before we retired I worked and seldom had time to cook or bake. Now I love to cook even thought there is just the two of us. We have three adult children but only two grandchildren. I am a member of Rotary International and join with my club in many service projects. I like to read, to sew and do ceramics but my real love is traveling. We intend to travel as long as we are both in good health. There is so much to see and so many friends we have not met yet.