Looking for a moist, flavorful loaf that combines summer produce with tropical sweetness? This pineapple zucchini bread recipe is exactly what you need. In this post, I’ll walk you through the ingredients, step-by-step baking instructions, and tips to make this easy loaf a favorite in your kitchen.
Table of Contents
Table of Contents
How This Pineapple Zucchini Bread Recipe Became a Family Favorite
A few summers ago, I found myself in that exact situation—my fridge full of zucchini and one lonely can of crushed pineapple on the pantry shelf. I figured, why not combine the two? That’s how this pineapple zucchini bread recipe was born, and let me tell you, it was an instant hit.
The first time I made it, the loaf came out soft, just sweet enough, and full of moisture from both the zucchini and pineapple. My kids devoured it thinking it was cake, and my husband asked for seconds before finishing his first slice. I realized then that this recipe was a keeper.
Now, I make it every summer and sometimes all year round. It’s the perfect companion to a cozy breakfast, a sweet mid-afternoon treat, or even a thoughtful gift. It reminds me of my pineapple bread recipe—another favorite that brings tropical flavor to the table.
If you’ve been loving zucchini-based bakes like my zucchini brownies with chocolate glaze, then this loaf will fit right into your rotation. Trust me, this pineapple zucchini bread recipe is one you’ll come back to again and again. It’s that comforting, that simple, and that delicious.
Why This Pineapple Zucchini Bread Recipe Works So Well
Some recipes just work—and this pineapple zucchini bread recipe is one of them. It’s the perfect mix of easy, flavorful, and forgiving. Whether you’re new to baking or just want something foolproof for a busy weeknight, this recipe delivers every time.
The Secret Power of Pineapple in Quick Breads
Crushed pineapple doesn’t just add flavor—it brings serious moisture to the loaf. The juicy fruit balances the mild earthiness of zucchini and gives the bread its unique tropical twist. Unlike banana bread, which can lean heavy, this pineapple zucchini bread recipe stays light and fresh with every bite.
You’ll notice the crumb stays tender for days, and there’s no need for added syrups or extra oil. The natural sugars in pineapple do the work for you. Plus, the bits of fruit scattered throughout add texture that makes every slice a little different.
This tropical addition is also what makes it pair so well with dishes like my peach and burrata salad—a light meal with just the right hint of sweetness.
Why Zucchini Makes This Bread So Moist and Tender
Zucchini might sound like a strange ingredient for baked goods, but it’s a total game-changer. You don’t taste it, but you do get the benefit of a moist, never-dry loaf. That’s the magic of this pineapple zucchini bread recipe—it sneaks in veggies without anyone noticing.
And here’s a bonus: no peeling needed. Just wash, grate, and fold it into the batter. For more savory uses of zucchini, check out my grilled chicken and zucchini salad—proof that zucchini shines in sweet and savory dishes alike.
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Pineapple Zucchini Bread Recipe
This pineapple zucchini bread recipe is moist, sweet, and easy to make with pantry staples and summer produce. Great for breakfast, snacks, or gifting.
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 1/2 cups shredded zucchini (not peeled, squeezed dry)
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
Instructions
1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a second bowl, beat eggs, oil, sugars, and vanilla until smooth.
4. Stir in zucchini and pineapple until evenly combined.
5. Add dry ingredients to wet and stir just until combined.
6. Fold in nuts, if using.
7. Pour into loaf pan and smooth top.
8. Bake 50–60 minutes until a toothpick comes out clean.
9. Cool 10 minutes in pan, then transfer to wire rack.
Notes
Let cool completely before slicing for clean cuts.
Wrap tightly or freeze individual slices for later.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breads, Snacks, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
How to Make the Perfect Pineapple Zucchini Bread Recipe
This pineapple zucchini bread recipe is wonderfully simple to make. With basic ingredients and one bowl, you’ll have a fragrant, moist loaf cooling on your counter in no time. Let’s break down exactly what you need and how to bring it all together.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (not peeled, squeezed dry)
- 1/2 cup crushed pineapple, drained
- Optional: 1/2 cup chopped walnuts or pecans
Step-by-Step Instructions
- Prep the oven and pan:
Preheat your oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper or lightly oil it. - Mix the dry ingredients:
Mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Set aside. - Combine the wet ingredients:
In another bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth. - Add zucchini and pineapple:
Stir the shredded zucchini and crushed pineapple into the wet mixture. Make sure the zucchini is well-drained—you want moisture, not sogginess. - Combine wet and dry:
Add the dry ingredients to the wet components a little at a time. Mix until just combined. Don’t overmix—your pineapple zucchini bread recipe will stay light this way. - Add nuts (optional):
Fold in chopped walnuts or pecans for extra crunch and flavor. - Bake the loaf:
Smooth the top of the batter after pouring it into the prepared pan. A toothpick inserted in the center should come out clean after 50 to 60 minutes of baking. - Cool and enjoy:
After 10 to 15 minutes of cooling in the pan, move the bread to a wire rack to finish cooling before slicing.
If you love this easy method, you’ll also enjoy my homemade flourless cottage cheese bread—another moist loaf with a protein twist. And don’t forget to try the seasonal lemon raspberry cottage cheese bake for something bright and tangy next.
Tasty Twists on This Pineapple Zucchini Bread Recipe
Once you’ve nailed the classic pineapple zucchini bread recipe, it’s easy to mix things up with delicious add-ins, fun toppings, and clever substitutions. Here’s how to make it your own, plus the best ways to serve and store your loaf.
Easy Variations You Can Try
This recipe is wonderfully flexible. You can keep it classic or try these simple swaps:
- Add coconut flakes: Stir in 1/3 cup shredded coconut for extra tropical flair.
- Go nutty: Walnuts, pecans, or even pistachios bring a beautiful crunch.
- Chocolate lovers: Fold in 1/2 cup chocolate chips for a sweet surprise.
- Make it whole wheat: Substitute half the flour with whole wheat flour for a denser texture.
- Dairy-free twist: Use coconut oil or avocado oil instead of vegetable oil.
These variations make it easy to adjust the pineapple zucchini bread recipe to your family’s preferences or dietary needs. And if you enjoy warm, cozy bakes, my pumpkin cottage cheese bake is another great fall-inspired recipe to try.
How to Serve and Store This Sweet Loaf
This bread is perfect on its own, but it’s also a dream when slightly toasted with a smear of butter. You can even top it with cream cheese for a brunch-worthy treat.
- Serving tip: For a sweeter finish, drizzle with a quick glaze of powdered sugar and pineapple juice.
- Storing: Place in an airtight container or cover tightly in plastic wrap. It stays fresh at room temperature for 2–3 days or refrigerated for up to 5 days.
- Freezing: Slice and wrap individual pieces in foil or plastic wrap, then freeze for up to 3 months. Reheat in the microwave or toaster oven.
For more seasonal favorites with fruit-forward flavors, you might also enjoy my zucchini brownies with chocolate glaze—another creative use for extra garden zucchini!
FAQs About Pineapple Zucchini Bread
Can you put crushed pineapple in zucchini bread?
Yes! Crushed pineapple adds natural moisture, light sweetness, and a soft texture that makes this pineapple zucchini bread recipe stand out.
Do I leave the skin on zucchini for zucchini bread?
Absolutely. There’s no need to peel zucchini. The skin is thin and blends right in, adding nutrients and color without affecting the texture.
Do you squeeze out the liquid from zucchini for bread?
Yes. After shredding, lightly squeeze out excess moisture using a clean towel or paper towels. Too much liquid will make the bread soggy.
Should zucchini be peeled before shredding for bread?
Nope! Just wash and shred. Keeping the peel saves time and adds fiber—plus, it’s barely noticeable in the final loaf.
Conclusion
A slice of warm pineapple zucchini bread has a particularly cozy feel. It’s the type of baked good that fills your kitchen with fragrances of sweet spices and gives each bite a smooth, moist texture. Whether you’re serving it fresh with coffee or freezing it for a later treat, this pineapple zucchini bread recipe will become a favorite for good reason. It’s easy, reliable, and always delicious.
Looking for more ways to use summer produce or sneak veggies into something sweet? Start with this loaf, and don’t forget to check out more cozy favorites on Frosty Recipes.
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