Pineapple Zucchini Bread Recipe

Four slices of thick cut zucchini bread stacked on top of each other.

5 from 2 votes

Pineapple Zucchini Bread Recipe

Virtually failproof and ready in just over an hour, this easy pineapple zucchini bread is moist, tender, and infused with warm, sweet flavors!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 265kcal

Author: Sammi Ricke

Cost: $5.00

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 9x5 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.

Video

Notes

Storage Tips - Wrap the bread or slices of bread in plastic wrap then place in a freezer Ziploc storage bag and store in the freezer for up to 3 months.

Nutrition