This pineapple zucchini bundt cake originated as an amazing zucchini bread recipe I got from a lady named Helen Brookman who lovingly passed along her recipes, with the help of the Hospice of The Rapidan. My mom handed the recipe on to me with a few of her own touches.
Everyone says this is the best zucchini bread they’ve ever had. It’s become a family fav and I think what makes it is the pineapples!
Recently, I recreated this favorite recipe with a fun Hawaiian vibe. I had some limes, fresh mint and beautiful orchid flowers on hand so I just decorated with those and added a simple icing on top. Not in that order obviously, ha!
I feel like this would be really cute for an Easter brunch or fun for a summer luau party! You can certain just keep it simple and make this as a non-dressed up bread or bundt cake too though. You can bake one big loaf in a regular sized bread pan or as two mini-loaves, or as a bundt cake. It’s so versatile! I think you’re going to love it!
Here’s what this cake looks like as a loaf (as you can see my photography skills have improved just a bit over the years!)
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