Pineapple Zucchini Bread
Pineapple Zucchini Bread is sweet, moist, and so easy to make! Keep a loaf on hand for quick breakfasts or easy snacks the whole family will love!
The zucchini pineapple bread was originally handed down by a family friend but has quickly become a family favorite. A fun twist on classic recipes, it’s sweet, moist, and infused with warm flavor.
Virtually failproof, it’s one of our favorite ways to use up the abundance of zucchini we always have in the summer. From start to finish, the bread is ready to eat in just over an hour. And, unlike other recipes, you don’t even need to strain the zucchini!
Serve it warm or cold, and add a pad of butter or nut butter on top. It’s guaranteed to disappear fast!
Looking for more ways to use zucchini? Try our chocolate chip coconut zucchini cookies and chocolate chip zucchini pancakes, too!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Flour – Regular all-purpose flour forms the base of the bread. If needed, a 1:1 all-purpose gluten-free flour will also work.
- Sugar – We like to use monk fruit sweetener to keep the sugar content low, but granulated sugar also works.
- Baking Powder and Baking Soda – These act as leaveners creating a soft, fluffy bread.
- Cinnamon – This might sound strange, but trust us! It adds incredible warmth, infusing the bread with flavor.
- Salt – Just a pinch helps enhance the rest of the ingredients.
- Eggs – These act as a binder, holding the bread together. We haven’t tested this recipe with any egg substitutes and can’t guarantee your results if you do.
- Butter – Use unsalted melted butter to create a rich flavor, or substitute light olive oil to keep this recipe dairy-free.
- Vanilla Extract – Use pure vanilla extract, not imitation varieties!
- Zucchini – Use a box grater to shred the zucchini. There’s no need to peel or strain it!
- Pineapple – Use canned, crushed pineapple, and keep all the juices.
How to Make This Pineapple Zucchini Bread Recipe
- Prepare. Before you begin, preheat your oven to 350 degrees Fahrenheit. Then, grease a 9×5 bread pan with cooking spray, and set it aside.
- Whisk the dry ingredients. Add the flour, sugar, baking powder, cinnamon, baking soda, and salt to a large mixing bowl. Whisk until well combined.
- Combine the wet ingredients. In a separate medium-sized mixing bowl, whisk the eggs, melted butter, and vanilla until smooth. Then, stir in the zucchini and pineapple. There’s no need to drain or squeeze out the excess liquid!
- Combine. Pour the wet ingredients into the bowl of dry ingredients. Gently stir just until no streaks remain. Be careful not to overmix!
- Bake. Pour the batter into the prepared bread pan. Bake until the bread rises and a toothpick inserted into the center comes out clean.
Note: Tent the bread with aluminum foil after 30-40 minutes of baking to prevent it from browning too quickly.
- Cool. Allow the bread to cool in the pan slightly. Then, transfer it to a wire rack to cool completely.
Common Questions
Wrapped with plastic wrap or transferred to an airtight container, leftover zucchini pineapple bread will stay fresh at room temperature for up to 3 days or in the fridge for up to 1 week.
Yes! Allow the bread to cool completely. Then, wrap it in plastic wrap and transfer it to a sealable bag. Freeze for up to 3 months, and thaw in the fridge or at room temperature when you’re ready to serve.
Pineapple Zucchini Bread Recipe
Equipment
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup melted butter or light olive oil
- 1 teaspoon vanilla extract
- 1 cup (4 1/2 ounces) coarsely shredded zucchini, not squeezed
- 4 ounces (scant ½ cup) canned crushed pineapple, not drained
Instructions
- Preheat the oven to 350 F. Generously spray a 9×5 bread pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt. Set aside.2 cups flour, 1 cup sugar, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a medium-sized mixing bowl, whisk together the eggs, melted butter and vanilla until combined. Stir in the zucchini and pineapple (no need to drain or squeeze the liquid out of the zucchini or pineapple).2 eggs, 1/2 cup melted butter or light olive oil, 1 teaspoon vanilla extract, 1 cup (4 1/2 ounces) coarsely shredded zucchini, not squeezed, 4 ounces (scant ½ cup) canned crushed pineapple, not drained
- Pour the wet ingredients into the dry ingredients and gently stir until there are no more flour streaks. The mixture will be very thick, but the zucchini and pineapple will continue to release moisture as the batter is stirred. Do not overmix the batter.
- Pour the batter into the prepared bread pan. Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean. After 30-40 minutes of baking, place a piece of aluminum foil on top of the bread to prevent it from browning too quickly.
- Store wrapped in plastic wrap at room temperature for up to 3 days or freeze in the freezer for up to 3 months (wrapped in plastic wrap then placed in a freezer Ziploc storage bag).
Video
Nutrition
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