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.

Yes. After shredding, lightly squeeze out excess moisture using a clean towel or paper towels. Too much liquid will make the bread soggy.

Nope! Just wash and shred. Keeping the peel saves time and adds fiber—plus, it’s barely noticeable in the final loaf.

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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)

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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.

Let cool completely before slicing for clean cuts.

Wrap tightly or freeze individual slices for later.