Pineapple Zucchini Bread - Aussie Pineapples

Pineapple Zucchini Bread

Serves 8-10


  • 2 cups self-raising whole-meal flour
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg
  • 1 small zucchini, grated
  • ½ pineapple, skin and core removed and chopped finely
  • ¼ cup raisins
  • ¼ cup extra virgin olive oil
  • 3 eggs
  • ¼ cup milk


  1. Preheat the oven to 180°C. In a mixing bowl, combine the flour, sugar cinnamon and nutmeg.
  2. In a separate bowl, whisk the eggs, oil and milk together.
  3. Add the wet ingredients to the dry and combine, being careful not to over mix. Add the pineapple, zucchini and raisins, stir gently to combine.
  4. Pour the mixture into a greased and lined (5 cup capacity) loaf tin. Bake in the oven for 1 hour and 15 minutes, or until golden brown and cooked through.
  5. Set aside for 10 minutes in pan before turning out onto a wire rack to cool.
  6. Serve with remaining pineapple.

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples