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)
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
- Applesauce – makes it moister
- Pineapple – I use pineapple tidbits in the can or small containers
- 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.
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.
Gently fold in your shredded zucchini and pineapple tidbits into your batter.
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.
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.
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:
- 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!
Zucchini pineapple bread
- 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.