Zucchini Pineapple Bread Recipe

Close-up of sliced zucchini pineapple bread on a wooden surface, with a blue floral towel in the background.

4.50 from 8 votes

Zucchini Pineapple Bread Recipe

Zucchini pineapple bread with applesauce is so amazing!! The best way to make 1 loaf super moist and brings in a great sweetness naturally with added pineapple tidbits.

Prep Time15

Cook Time50

Total Time55

Course: Breakfast, Snack

Cuisine: American

Keyword: bread, pineapple, zucchini

Servings:

Author: Justine

Equipment

2 bowls
2 9x5 loaf pan

Ingredients

3 cup all purpose flour
1 tsp cinnamon
3/4 cup brown sugar
2 tsp baking soda
1/2 tsp baking powder
1/2 cup sugar
3 large eggs
2 cup zucchini shredded finely
1/4 cup oil or applesauce
8 oz pineapple tidbits or crushed, drained without juice
1 tsp vanilla
1 tsp allspice
1/2 cup applesauce
1/2 tsp almond extract optional, we like it

Instructions

Add all wet ingredients: eggs, sugars, spices and oil in 1 bowl and mix on low or by hand.
Add all dry ingredients in a different bowl, stir, then combine slowly together together in with the wet. Put a few paper towels under a shredder and shred zucchini, then fold up paper towels and gently press down to remove excess water. Gently fold into batter with pineapple tidbits.
Spray 2 loaf pans well with non stick spray. Pour mixture in (half full) and cook at 350 degrees for 50 min or until golden brown on top. (ovens vary so check at 45 minutes and cook longer if needed). Do not overbake, toothpick inserted should come out mostly clean with some crumbs.

Video

Notes

Zucchini Pineapple Muffins

Muffins take approx. 18 min. or until tops are lightly browned and bounce back when touched lightly in center. Allow to sit in loaf pans on cooling rack when taken out to finish cooking and cooled before slicing. Do NOT overcook.

Nutrition