zucchini bread with pineapple recipe

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

I’ve been making zucchini bread with pineapple for years, and it’s a recipe that never fails to impress my family and friends. The story behind this dish is quite interesting – it’s believed to have originated from the Mediterranean region, where zucchini and pineapples are abundant.

The combination of these two ingredients may seem unusual at first, but trust me, it’s a game-changer. The sweetness of the pineapple balances out the earthiness of the zucchini, creating a flavor profile that’s both familiar and exciting.

When I first tried this recipe, I was blown away by how moist and flavorful the bread turned out. I had to figure out the secret behind its success – and that’s when I realized that the key to making great zucchini bread lies in the technique of grating the zucchinis instead of chopping them.

This process ensures that the bread stays light and fluffy, without any overpowering texture from the zucchini. With this technique in mind, I’ve perfected my own version of this recipe over the years, and it’s become a staple in our household.

Whether we’re having a family gathering or just need a quick breakfast option, this zucchini bread with pineapple is always a hit.

Zucchini Pineapple Bread

Zucchini Pineapple Bread

4.7 from 1732 votes

This moist and tender quick bread combines shredded zucchini with crushed pineapple for a naturally sweet and flavorful loaf. It is perfect for breakfast, a snack, or even a light dessert.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 10Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Bread Batter

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup shredded zucchini, squeezed dry
1/2 cup crushed pineapple, drained

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or non-stick spray, then dust it lightly with flour to prevent sticking.
3In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
4Set this dry mixture aside for later use.
5In a large bowl, combine the granulated sugar and vegetable oil, whisking until smooth.
6Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
7Fold the shredded zucchini and drained crushed pineapple into the wet mixture using a rubber spatula until evenly distributed.
8The batter will look slightly lumpy.
9Gradually add the dry ingredients to the wet mixture, stirring gently with the spatula just until no streaks of flour remain.
10Do not overmix, as this can make the bread tough.
11Pour the batter into the prepared loaf pan and spread it evenly.
12Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
13Remove the pan from the oven and let it cool on a wire rack for 10 minutes.
14Then turn the bread out onto the rack to cool completely before slicing.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Rubber spatula
Grater
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 37mg🧂Sodium: 300mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 4g

📝Notes

For best results, squeeze the shredded zucchini in a clean kitchen towel to remove excess moisture. You can substitute half of the all-purpose flour with whole wheat flour for a denser, more nutritious loaf. Store the bread in an airtight container at room temperature for up to 3 days.

Watch Video Of How Zucchini Pineapple Bread Works

This zucchini bread with pineapple recipe has been a staple in our household for years. It’s perfect for any occasion – whether you’re looking for a quick breakfast option or want to impress your guests at a family gathering.

The combination of flavors is truly unique, yet familiar enough to appeal to even picky eaters. And let’s not forget about all those essential vitamins and minerals hidden within those grated zucchinis!

As an added bonus, this recipe stores well in an airtight container at room temperature for up to three days or freezes beautifully for up to two months.

❓ Frequently Asked Questions About Zucchini Pineapple Bread

Q: What is zucchini bread with pineapple?

This recipe combines grated zucchinis with crushed pineapples and traditional bread ingredients like flour, sugar, eggs, and spices.

Q: Is zucchini bread with pineapple good for you?

While it contains some refined sugar from the pineapple and white flour from the bread mix, this recipe also includes grated zucchinis which provide essential vitamins and minerals like potassium, vitamin C, and folate.

Q: Can I use fresh or canned pineapple for this recipe?

For best results, use fresh pineapple chunks – they’ll add a nice texture contrast to your finished bread.

Q: How do you ensure that your zucchini bread stays moist?

The key lies in grating your zucchinis instead of chopping them – this helps distribute their moisture evenly throughout your dough.

Q: Can I make this recipe vegan by substituting eggs with flaxseed?

This substitution will work just fine in place of traditional eggs – simply mix ground flaxseed with water according to package instructions before adding it to your dough.

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