Zucchini pineapple bread is so amazing!! The best way to make zucchini bread super moist and brings in a great sweetness naturally with added pineapple.
It had been a long time since I made zucchini bread but when summer arrives we have a lot of zucchini in our garden and the more great recipes the better. For years I made it like everyone else out of the “red cookbook” but then changed it to this zucchini pineapple bread, it’s pretty amazing! (originally published 5/16, updated)
Why I include pineapple is that you can use less oil, it brings an added sweetness, and makes it more moist too.
I’ve modified this recipe several times throughout the year but this one is just spot on and haven’t altered it since.
If you have an ample amount of zucchini or are looking for ways to incorporate more veggies into your or your child’s diet this is a great recipe for you.
Here’s why we love it and how to make it.
You will need about one zucchini and about a half of a cup of crushed pineapple.
If you have a fresh pineapple that is great, if not a can of pineapple tidbits will do, that is typically what I use.
Because of the added fruit it won’t rise quite as much as a traditional loaf, it will look like you see above.
This makes two loaf pans so I usually keep one and freeze one.
Once defrosted for the second loaf it tastes just as moist as when it was just baked. Enjoy.
This is what you need to make Zucchini pineapple bread
- Zucchini – if you grow some in your garden this is a great way to use it
- Brown sugar
- Baking soda
- Baking powder
- Applesauce – makes it moister
- Pineapple – I use pineapple tidbits in the can or small containers
- Almond extract – optional but we love the addition
If you love our zucchini pineapple bread you will also love our:
- pumpkin zucchini muffins
- salt n pepper zucchini chip recipe
- sour cream blueberry banana muffins
- breakfast bundt cake
Zucchini pineapple bread
- 3 c all purpose flour
- 1 tsp cinnamon
- 3/4 c brown sugar
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 c sugar
- 3 eggs
- 2 c zucchini shredded finely
- 1/4 c oil
- 8 oz pineapple tidbits or crushed, drained without juice
- 1 tsp vanilla
- 1 tsp allspice
- 1/2 c applesauce
- 1/2 tsp almond extract optional, we like it
- Add all wet ingredients: eggs, sugars, shredded zucchini, pineapple, spices and oil in 1 bowl and mix on low.
- Add all dry ingredients in a different bowl, stir, then combine slowly together.
- Spray loaf pans well (will make 2, or more depending on the size of your pans). 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)
- Muffins take approx. 18 min. or until tops are lightly browned and bounce back when touched lightly in center. Allow to sit in pan when taken out to finish cooking. Do NOT overcook.
The pineapple gives it an incredible flavor as well as making it super moist, just make sure you do NOT overcook it because the moisture will disappear.
Remember it will cook a bit longer once you take it out of the oven and leave it in the pan to cool. Cut and serve warm!
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