Pineapple Zucchini Loaf

This is the week for zucchini recipes. As I mentioned in my Chocolate Zucchini Cake recipe, our garden is full and we’re finding ways to enjoy our supply.  What I love about these recipes is that you can make them, store them in the freezer and whip them out when company drops by for coffee.


What are your favourite drop-in recipes?

Pineapple Zucchini Loaf
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 3 eggs
  • 1 cup oil
  • 2 tsp vanilla
  • 2 cups brown sugar
  • 3 cups flour
  • 1 tsp salt
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 1 cup walnuts
  • 1 cup crushed pineapple, drained
  • 2 cups shredded zucchini
  1. Beat oil, vanilla and sugar adding 1 egg at a time with hand or stand mixer.
  2. Add in remaining ingredients and mix well.
  3. Pour equal amounts of batter into 2 greased loaf pans.
  4. Bake at 350 degrees F. for 1 hr and 25 mins, or until a toothpick inserted into the centre comes out clean.
Great for storing in the freezer for company.




About Stacey Martin

Editor and Chief of This Lil Piglet, Stacey will enlighten you on social media marketing tactics and source bloggers with tutorials to reach their potential. Readers can enjoy the many recipes, DIY projects, consider a product review, win some giveaways and grab a laugh every now and then with Stacey's posts. A little of this; a little of that at This Lil Piglet!


  1. Love it! Pinning it right now :)

    Thanks for sharing!

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