Pineapple-Zucchini Bread - Kraft Recipes Top
Comida Kraft
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Pineapple-Zucchini Bread

Prep Time
Total Time

32 servings

Add a little tropical twist to your next loaf of zucchini bread. Our Pineapple-Zucchini Bread includes a little chopped walnut crunch for added fun.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine flour, baking powder, baking soda and salt. Whisk eggs in large bowl until blended. Add oil, sugars and coconut extract; mix well. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in pineapple and nuts.
  • Pour into 2 greased and floured 9x5-inch loaf pans.
  • Bake 1 hour or until toothpick inserted in centers comes out clean. Cool bread in pans 15 min. Remove from pans to wire rack; cool completely.

Special Equipment Needed

Special Extra

Stir 1/2 cup toasted BAKER'S ANGEL FLAKE Coconut into bread batter before pouring into prepared pans and baking as directed.


Substitute vanilla for the coconut extract.


  • 32 servings

Healthy Living

  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1 Starch
  • 1/2 Fruit
  • 1 Fat

Nutrition Bonus

Fruit and vegetables are added to this quick bread batter for a moist bread that can fit into a balanced diet.

Nutritional Information

Serving Size 32 servings
Calories 190
Total fat 10g
Saturated fat 1.5g
Cholesterol 15mg
Sodium 100mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 14g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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