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)
It had been a long time since I made moist zucchini bread but when summer arrives we have a lot in our vegetable garden.
The more you grow, the more great recipes you can make each season. Yes you can buy them in the store too.
- 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.
Here’s a video showing you how I make it.
Zucchini pineapple bread
- Large bowl for wet and small for flour mixture
- Zucchini – if you grow some in your garden this is a great way to use it
- shredded and paper towels to absorb liquid
- Flour – this is how to measure flour properly
- Brown sugar
- Baking soda
- Baking powder
- Sugar
- Eggs
- Oil
- Applesauce – makes it moister
- Pineapple – I use pineapple tidbits in the can or small containers
- Vanilla
- Almond extract – optional but we love the addition
- Chopped walnuts are optional
Time needed: 50 minutes.
Zucchini Pineapple Bread
- Mix ingredients
Add all wet ingredients: eggs, sugars, and oil in 1 bowl and mix on low or by hand. Add all dry ingredients into a different bowl, stir, then combine slowly together with the wet.
- Shred
Use a grater to shred your zucchini. Place a few paper towels folded up under the shredder. Then fold zucchini up inside and gently press down with hands to remove excess water.
- Mix
Gently fold in your shredded zucchini and pineapple tidbits into your batter.
- Preheat
Now preheat your oven to 350 degrees F.
- Divide batter
Spray 2 loaf pans with non stick spray or lay a piece of parchment paper inside. Pour mixture in (half full) or fill muffin pan with papers inside 3/4 full each.
- Bake
Time to bake at 350 degrees for 50 min or until golden brown on top. (ovens vary so check at 45 minutes and cook longer if needed). When toothpick inserted in the center comes out mostly clean with some crumbs attached it is done. (don’t want to over bake)
Muffins take approx. 18 min. or until tops are lightly browned and bounce back when touched lightly in center. - Cool
Allow to cool in pans on wire racks to cool. This may take 30 minutes for loaves but is an important step to come to room temperature and continue to cook yet stay moist.
If you love this, you will also love our:
- Our chocolate banana muffins and these pumpkin zucchini muffins get raving reviews from everyone!!
- If you haven’t tried a batch of tempura batter salt n pepper zucchini chip you’re missing out!
- Our latest creation of air fryer zucchini chips are probably our favorite snacks.
- For something sweet, throw together our cherry pineapple dump cake for dessert too.
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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***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉
Zucchini pineapple bread
Ingredients
- 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
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.
- 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.
Cindy Rollins says
I made this today and am really pleased. DELICIOUS!! Instead of applesauce, I used all pineapple. Nice and moist and the taste is GREAT.
The Typical Mom says
Yay!!!
Lucy says
Do I sift flour,baking powder and baking soda?
Terry-lynn says
Made this recipe just this morning. I usually make a lemon loaf with a glaze on top so I was curious how a pineapple loaf would be with a pineapple glaze so I put a glaze on one loaf using 1/4 cup of icing sugar and 1 Tbsp. pineapple juice after they came out of the oven. If you like a little extra sweetness, try the glaze but both ways are amazing. Thank you for sharing this
The Typical Mom says
So glad you loved it too.
Rachel says
Tried the recipe with fresh pineapple, and it still isnt cooked through after 1 hr. I’ve upped the temp to 350 and covered with foil. Also wondering, did you use metal, ceramic or glass baking pans?
Amy says
I made this today along with 2 other zucchini bread recipe this was the best by far . Made 4 loafs so I could freeze some only 2 made it to the freezer ?
The Typical Mom says
OH I am so glad!
Debbie says
Tried this today and it is wonderful. Thanks so much, Justine. This will be my ‘go to’ zucchini bread recipe from now on!
The Typical Mom says
OH good!
Michelle says
Can I use less sugar? And spelt flour or rice flour?
Linda says
Curious. Before I make this, what size loaf pan do you recommend? Sounds fabulous and can’t wait to make this. And it would be something wonderful for a potluck dinner too.
The Typical Mom says
9×5 is the size I use
Debe Ellen Allen says
Recipe at the oil part does not match what you said in your comments. How much oil and how much pineapple juice should I use do cut down the oil. Thank you!
The Typical Mom says
Sorry, fixed! Revised pictures and recipe a bit and that part got overlooked. Enjoy!!