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Best Zucchini Pineapple Bread Recipe

 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.

zucchini pineapple bread

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.

zucchini plant
  • 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.

zucchini pineapple bread 2

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

  1. Large bowl for wet and small for flour mixture
  2. Zucchini – if you grow some in your garden this is a great way to use it
    1. shredded and paper towels to absorb liquid
  3. Flour – this is how to measure flour properly
  4. Brown sugar
  5. Baking soda
  6. Baking powder
  7. Sugar
  8. Eggs
  9. Oil
  10. Applesauce – makes it moister
  11. Pineapple – I use pineapple tidbits in the can or small containers
  12. Vanilla
  13. Almond extract – optional but we love the addition
  14. Chopped walnuts are optional
zucchini pineapple bread 3

Time needed: 50 minutes.

Zucchini Pineapple Bread

  1. 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. 

  2. 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.grating zucchini

  3. Mix

    Gently fold in your shredded zucchini and pineapple tidbits into your batter.

  4. Preheat

    Now preheat your oven to 350 degrees F.

  5. 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.

  6. 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.

  7. 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:

Pumpkin-Zucchini-Muffins

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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zucchini pineapple bread 2
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3.67 from 3 votes

Zucchini pineapple bread

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.
Course Breakfast, Snack
Cuisine American
Keyword bread, pineapple, zucchini
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 16
Calories 342kcal
Author The Typical Mom

Ingredients

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.
Nutrition Facts
Zucchini pineapple bread
Amount Per Serving (4 oz)
Calories 342 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Cholesterol 30mg10%
Sodium 92mg4%
Potassium 94mg3%
Carbohydrates 49g16%
Sugar 30g33%
Protein 3g6%
Vitamin A 55IU1%
Vitamin C 1.7mg2%
Calcium 29mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe Rating




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Kimberly

Tuesday 8th of December 2020

Made this bread today and it turned out soooooooo good!!! I've never seen a recipe with the almond extract added so I was curious how it would turn out but it was just wonderful!! Great recipe!!!

The Typical Mom

Wednesday 9th of December 2020

Oh yay!!

Cindy Rollins

Wednesday 9th of October 2019

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

Thursday 10th of October 2019

Yay!!!

Lucy

Thursday 25th of July 2019

Do I sift flour,baking powder and baking soda?

Terry-lynn

Friday 10th of August 2018

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

Friday 10th of August 2018

So glad you loved it too.

Rachel

Thursday 26th of July 2018

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?

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