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97% would make again

Zucchini Almond Bread


for 6 slices


  • 8 oz crushed pineapple (225 g), 1 can, with juice
  • 3 eggs
  • 1 cup vegetable oil (240 mL), or oil of your choice
  • 1 cup sugar (200 g)
  • 1 cup brown sugar (220 g)
  • 2 cups zucchini (300 g), grated
  • 3 teaspoons vanilla
  • 3 cups flour (375 g)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 cup chopped almond (100 g)
  • thinly sliced almond, for topping


  • ¼ tablespoon vanilla
  • ½ cup powdered sugar (80 g)
  • 1 tablespoon milk

Nutrition Info

Powered by
    Calories 994
    Fat 49g
    Carbs 124g
    Fiber 5g
    Sugar 65g
    Protein 16g

Estimated values based on one serving size.


  1. Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
  2. Preheated oven at 350ºF (175ºC).
  3. In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
  4. Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
  5. Spray your baking pan and pour in the mixture, top with sliced almonds.
  6. Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
  7. While baking, mix your glaze ingredients together until smooth.
  8. Let the bread cool down, drizzle with the glaze!
  9. Enjoy!

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