Pineapple Zucchini Bread Recipe
on Aug 29, 2012, Updated Aug 22, 2024
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Moist and sweet, Zucchini Pineapple Bread is a scrumptious and unexpectedly delicious treat that you need to try today! It’s a versatile recipe that suits breakfast, brunch, or a comforting snack.
I know, I know… Pineapple and zucchini, together, in a bread?? It sounds a little wonky, I’ll admit! But you guys, this is one of the truest scenarios of, “You can’t knock it ’til you try it.” This bread is just heavenly!
The pineapple adds such a nice burst of fresh sweetness, while the zucchini gives another element of moisture. I’d venture to say this recipe might even replace your favorite banana bread. It’s hearty and nutritious and goes great with a hefty spread of butter for breakfast, a midday snack, or even dessert. Enjoy!
Table of Contents
Why You’ll Love This Recipe
- Pineapple Zucchini Bread is so moist and the tanginess of the pineapple takes the flavor up a notch.
- Zucchini bread is a delicious way to get a vegetable into picky eaters and it ups the nutritional value for everyone.
- It’s a fabulous way to use up zucchini from your garden (or your neighbor’s) at the end of the summer.
- This recipe is simple and easy. It’s perfect for potlucks, family gatherings, or even weekend breakfasts.
Ingredients
- Sugar
- Applesauce
- Oil
- Eggs
- Vanilla extract
- Flour
- Baking soda
- Cinnamon
- Baking powder
- Zucchini
- Crushed pineapple
See the recipe card for full information on ingredients and quantities.
How To Make Pineapple Zucchini Bread
Step #1. Preheat your oven to 350°F and grease two bread pans. In a mixing bowl, combine sugar, applesauce, oil, eggs, and vanilla.
Step #2. Then, evenly sprinkle flour, baking soda, cinnamon, salt, and baking powder on top and stir until just combined.
Step #3. Fold in the zucchini and pineapple into the batter until evenly distributed.
Step #4. Pour the batter into the prepared pans and bake for 50-60 minutes. Allow to cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
Recipe FAQs
Yes, you can! I’ve done it, and it turned out fantastic. I’d just recommend adding another 1/2 teaspoon of baking powder if you try this.
It’s really simple! After the zucchini is shredded, place it on two paper towels on a plate, and push down two more paper towels on top to squeeze out excess water.
Pineapple zucchini bread lasts for up to a week covered and refrigerated! You can also keep it covered at room temperature for up to 3 days.
The sky is the limit. But here are a few of my favorite recipes featuring zucchini: Zucchini Pasta, Zucchini Chocolate Cake, and Easy Zucchini Taco Boats.
Expert Tips
- The pineapple adds a lot of sweetness and moisture to the bread. It is delicious!
- If the pineapple is not drained well or the zucchini is left with all of its water then the bread will come out gummy. To get the extra moisture out of the zucchini, place the shredded zucchini on top of two stacked paper towels and then press on it with two more stacked paper towels.
- You can sub the all-purpose flour for whole wheat (I did and loved it — still just as moist), just add an additional 1/2 teaspoon of baking powder if using whole wheat flour.
How to Freeze Pineapple Zucchini Bread
- Put your Pineapple Zucchini Bread in a freezer zip top bag and store for up to three months. You can store it as a loaf or as slices. For slices, be sure to place them in a single layer edge to edge (NOT stacked on top of each other) if you plan to remove a piece or two at a time.
More Quick Bread Recipes To Consider
Cornbread Recipes
The Best Gluten Free Cornbread Recipe (Easy & Moist!)
Cornbread Recipes
Easy Jalapeño Cornbread Recipe – Ready in 30 Minutes!
Cornbread Recipes
Best Homemade Sweet Cornbread Recipe – Moist & Fluffy!
Pumpkin
40 Fall Pumpkin Recipes
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Pineapple Zucchini Bread Recipe
Ingredients
- 2 cups granulated sugar
- 1/2 cup applesauce
- 1/2 cup oil
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups shredded zucchini, water squeezed out (see notes)
- One 8-ounce can crushed pineapple, well drained
Instructions
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, add the sugar, applesauce, oil, eggs, and vanilla. Stir to combine.
- Sprinkle the flour across the top of the wet ingredients, and then sprinkle the baking soda, cinnamon, salt, and baking powder across the top of the flour.
- Stir everything together just until combined.
- Add the zucchini and pineapple, and stir to incorporate.
- Pour the batter into 2 greased bread pans, and bake until the center is set and a toothpick inserted comes out clean, around 50 minutes to 1 hour.
- Cool on a wire rack for 10 to 15 minutes before running a knife along the edge of the bread in the pan and then inverting the bread to remove it from the pan. Let the bread finish cooling on the wire rack.
Notes
- The pineapple adds a lot of sweetness and moisture to the bread. It is delicious!
- If the pineapple is not drained well or the zucchini is left with all of its water then the bread will come out gummy. To get the extra moisture out of the zucchini, place the shredded zucchini on top of two stacked paper towels and then press on it with two more stacked paper towels.
- You can sub the all-purpose flour for whole wheat (I did and loved it — still just as moist), just add an additional 1/2 teaspoon of baking powder if using whole wheat flour.
- Store extra Pineapple Zucchini bread in the freezer for up to 3 months.
Nutrition
This post was originally published in 2012 but has been updated and rephotographed in July 2019.
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