pineapple zucchini bread recipe

Written ByJenny Smyth Posted on
pineapple zucchini bread recipe
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The Best pineapple zucchini bread recipe

I’m so excited to share this delicious pineapple zucchini bread recipe with you. As a mom of two, I’m always on the lookout for healthy and tasty recipes that my family will love. This bread is a perfect combination of sweet and savory flavors, with the sweetness of pineapple balanced by the earthiness of zucchini.

It’s a great way to get your daily dose of veggies in a fun and tasty way. Plus, it’s easy to make and freezes well, so you can enjoy it all week long. My kids love helping me in the kitchen, and they always ask to be involved in the process of making this bread.

We like to have it as a special treat after dinner or as a snack on the go. The best part is that it’s packed with nutrients like vitamin C from the pineapple and fiber from the zucchini. It’s a win-win for both of us!

I’ve been making this recipe for years, and it never fails to impress. Whether we’re having a family dinner or just need a quick snack, this bread is always a hit. I’ve even taken it to potlucks and parties, where it’s always devoured quickly.

My husband loves it too – he says it’s his favorite thing I make in the kitchen! One time, I even made it for my book club meeting, and everyone raved about how delicious it was. They asked me for the recipe on the spot!

Now, I’m happy to share it with all of you here today.

Pineapple Zucchini Bread

Pineapple Zucchini Bread

4.7 from 1944 votes

Moist and delicious Pineapple Zucchini Bread is a perfect blend of tropical pineapple and zucchini, with a sweet and tender crumb. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Bread

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup grated zucchini
1/2 cup crushed pineapple (drained)

For the Topping

1/4 cup brown sugar
1/4 cup all-purpose flour
2 tbsp cold unsalted butter, cubed

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease a 9×5-inch loaf pan and set aside.
3In a large mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
Set aside.
4In another bowl, cream together softened butter and granulated sugar until light and fluffy.
5Beat in eggs, one at a time, then stir in vanilla extract.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7Fold in the grated zucchini and crushed pineapple.
8Pour the batter into the prepared loaf pan.
9In a small bowl, mix together brown sugar, flour, and cold cubed butter for the topping using your fingers until the mixture resembles coarse crumbs.
10Sprinkle the topping evenly over the batter in the loaf pan.
11Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
12The top should be golden brown and the bread should pull away from the sides of the pan.
13Allow the bread to cool in the pan for 10 minutes.
14Then, remove it from the pan and let it cool completely on a wire rack.
15Slice and serve the pineapple zucchini bread.
16The bread will have a moist crumb with visible bits of pineapple and zucchini throughout.

🔧Equipment

Mixing bowl
Loaf pan
Oven
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For added texture, you can fold in 1/2 cup of chopped nuts or dried fruit.

This pineapple zucchini bread recipe is a staple in our household – we love serving it at family gatherings and potlucks because everyone raves about how delicious it is! It’s also a great way to get some extra veggies into our diet without feeling like we’re eating ‘healthy’ food.

And don’t even get me started on how good it smells when it’s baking in the oven – our whole house fills with this amazing aroma that makes everyone hungry! The best part is that you can customize this recipe however you like – add some nuts or chocolate chips for extra flavor, or use different types of spices to give it an exotic twist.

❓ Frequently Asked Questions About Pineapple Zucchini Bread

1.

What kind of flour should I use?
You can use either all-purpose flour or whole wheat flour for this recipe. If you want a gluten-free option, you can substitute almond flour or coconut flour instead.

2.

Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple if you prefer. Just be sure to chop it up finely so that it distributes evenly throughout the bread.

3.

How do I store this bread?
This bread freezes well, so you can wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months. When you’re ready to serve it, just thaw it at room temperature or reheat it in the microwave or oven.

4.

Can I make this bread without sugar?
Yes, you can reduce or eliminate the sugar in this recipe if you prefer. Just keep in mind that using less sugar may affect the texture and flavor of the bread.

5.
How do I know when this bread is done?
This bread is done when a toothpick inserted into the center comes out clean.

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