zucchini pineapple bread recipe

Written ByJenny Smyth Posted on
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The Best zucchini pineapple bread recipe

I’m so excited to share with you one of my family’s favorite recipes – zucchini pineapple bread. This delicious bread is a staple in our household, and for good reason. Not only is it incredibly tasty, but it’s also packed with nutrients and is perfect for any occasion.

Whether you’re looking for a healthy breakfast option or a sweet treat to serve at your next family gathering, this recipe is sure to please. I first discovered this recipe when I was browsing through an old cookbook that my grandmother had given me. The moment I saw the combination of zucchini and pineapple, I knew I had to try it out.

And let me tell you, it did not disappoint. The first time I made it, my kids devoured the entire loaf in one sitting – they loved it just as much as I did! Since then, we’ve made it countless times, and it’s always a hit.

One of the things I love most about this recipe is the way the zucchini and pineapple come together to create a sweet and savory flavor that’s just perfect for any time of day. And the best part? It’s ridiculously easy to make – even my kids can get in on the action and help with the mixing and measuring.

So if you’re looking for a new recipe to try out, look no further than this zucchini pineapple bread – your taste buds (and your family) will thank you! The other day, I decided to take this recipe up a notch by adding some chopped walnuts to give it an extra crunch and flavor. It was a game-changer – the nuts added just the right amount of texture and depth to the bread without overpowering the other ingredients.

Now I’m hooked on adding nuts to all sorts of recipes – have you ever tried adding them to your favorite baked goods?

Zucchini Pineapple Bread

4.6 from 1523 votes

A moist and tender quick bread that combines shredded zucchini with crushed pineapple for natural sweetness. Perfect for using up summer zucchini, this loaf is lightly spiced with cinnamon and vanilla.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Bread

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 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
1/2 cup crushed pineapple, drained well

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×5-inch loaf pan with butter or nonstick spray, then dust lightly with flour, tapping out the excess.
3In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
Set aside.
4In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth.
5Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
6Fold the shredded zucchini and drained crushed pineapple into the wet mixture until just combined.
7Do not overmix.
8Add the dry ingredients to the wet mixture and fold gently with a rubber spatula until no streaks of flour remain.
9The batter will be thick but moist.
10Pour the batter into the prepared loaf pan and spread it evenly.
11Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
12The top should be golden brown and spring back lightly when touched.
13Let the bread cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely before slicing.
14Serve at room temperature.

🔧Equipment

9×5-inch loaf pan
Mixing bowls
Whisk
Rubber spatula
Box grater or food processor with shredding disc
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 35mg🧂Sodium: 280mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 4g

📝Notes

For best texture, squeeze the shredded zucchini firmly in a clean kitchen towel to remove excess moisture before adding. You can substitute half the all-purpose flour with whole wheat flour for a heartier loaf.

Watch Video Of How Zucchini Pineapple Bread Works

This zucchini pineapple bread is always a good idea – whether you’re serving it at a family gathering or just need something tasty for breakfast on-the-go.

One of my favorite things about this recipe is how versatile it is – serve it warm with butter or jam, or slice it up cold for a quick snack.

And don’t even get me started on how well it stores – wrapped tightly in plastic wrap or aluminum foil, this bread will keep fresh for up to 3 days at room temperature or up to 2 months in the freezer.

❓ Frequently Asked Questions About Zucchini Pineapple Bread

Q: What type of flour should I use for this recipe?

For this recipe, you’ll want to use a combination of all-purpose flour and whole wheat flour for added nutrition and texture.

Q: Can I use fresh pineapple instead of canned?

While fresh pineapple will give your bread a more vibrant color and sweeter flavor, canned pineapple is perfectly fine to use – especially if you’re short on time.

Q: How do I know when the bread is done baking?

The best way to check if your bread is done baking is to insert a toothpick into the center of the loaf – if it comes out clean, it’s ready!

Q: Can I make this recipe in a stand mixer?

While a stand mixer will save you some elbow grease, you can still mix this batter by hand using a wooden spoon or spatula.

Q: What’s the best way to store leftover bread?

For best results, store leftover bread in an airtight container at room temperature for up to 3 days or wrap tightly in plastic wrap and freeze for up to 2 months.

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