Pineapple in zucchini bread? YES! Zucchini Pineapple Bread makes a moist, delicious quick bread loaf for breakfast, a party tray or snacks. The fresh or canned pineapple adds a little bump of flavor to this delicious quick bread recipe.
Our zucchini plants in our garden are overwhelming us this year. Not a shocking problem with this prolific vegetable.
New zucchini emerge every day out of our garden. They line my kitchen counters in August. I freeze zucchini raw, or baked as a bread, cake or casserole. We love zucchini in lots of different ways. Click here for more amazing zucchini recipes.This wonderful vegetable has so many uses! I feel like a squirrel storing up for winter.
I pleaded with Dave to plant our zucchini hill knowing full well I’d never keep up with it. My family is used to me zucchini bombing them this time of year. 🙂 Since my first taste of Grandma Cash’s Chocolate Zucchini bread (or cake) , as a child, I was hooked on zucchini!
I bake lovely fragrant zucchini loafs (and many other zucchini recipes) every harvest season.
Dave and I really appreciate having zucchini bread on the counter when we wake up. Just whack off a piece, grab a cup of coffee and breakfast is served. Most days, this time of year, that’s my breakfast menu. This is a nutritious high energy way to start your day. Great for snacks, lunch, dessert…
Mom stopped by today. She fell in love with this bread after the first bite. I whipped out my camera, took a few pics for this blog post, and then wrapped up a loaf for her. She is taking it camping next week to share with her RV group.
This easy dessert is wildly popular everywhere it goes! Take it to Tailgate parties, potlucks, or any group occasion.
Zucchini Pineapple Bread Recipe:
NOTE: You CAN Use fresh Pineapple in this recipe. I have made this recipe with both fresh pineapple and canned. It will work either way.
To use fresh Pineapple:
- Cut the ends off the pineapple and the skin.
- Cut the pineapple from top to bottom in half and then half again.
- Now cut out the thick hard inner core. This leaves you with the tender outer flesh.
- Cut this outer ring of pineapple flesh into cubes. You will only need 1 cup of cubed pineapple.
You can also use shredded FROZEN ZUCCHINI in the off season. Thaw and Drain your shredded frozen zucchini ahead of time. Ignore the instructions to PREP the zucchini. Just lightly squeeze out the water after it’s drained and use as if it’s fresh.
We love pineapple. It is a delightful combination with the zucchini, raisins, and nuts. The walnuts add lovely texture to this bread.
Coconut oil is a healthy fat that significantly improves the flavor of most baked goods, in my opinion. Replacing the butter with coconut oil makes this loaf dairy free! Another oil that works beautifully in this recipe is Avocado oil. I was worried the flavor would be affected but it’s not! And what a great heart healthy oil.
TIP: My niece Meghan taught me this in her excellent Blueberry Zucchini bread recipe . It’s A flavor trick that benefits all the zucchini bread recipes I have used it in.
- Reduce the vanilla by 1/2 tsp.
- add in 1/2 tsp of almond extract. It’s magic!
Recipe yield: 2-9 x 4 loaves or 20 slices
327 Calories/ Slice
- Fat 16 grams
- Carbs 44 grams
- Protein 4 grams
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Zucchini Pineapple Bread makes a moist, delicious quick bread loaf for breakfast, a party tray or snacks. The fresh or canned pineapple adds a little bump of flavor to this delicious quick bread recipe.
- 4 eggs
- 1 Cup Coconut oil-softened
- 2 cups Sugar
- 11/2 tsp. vanilla
- 1/2 tsp. almond extract
- 2 Cups coarsely grated zucchini
- 1 8 oz. can crushed pineapple drained, or 1 Cup cubed fresh pineapple
- 3 Cups all purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. baking pwd
- 1 1/2 tsp. cinnamon
- 3/4 tsp. nutmeg
- 1 cup chopped walnuts
- 1 cup raisins
- Preheat oven to 350 degrees
- Prep the zucchini by adding 1 tsp. sugar and tossing it together with the shredded zucchini in a bowl. After 20 minutes strain the zucchini and gently squeeze out some of the liquid. Set aside.
- In a mixer, beat eggs. Add oil, sugar, and vanilla. Continue beating until thick and foamy
- Stir zucchini and pineapple into the egg mixture with a large wooden spoon.
- In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- A third at a time, fold in the walnuts and raisins.Stir together.
- Divide the batter evenly into your oiled 5x9 baking pans.
- Bake for 1 hour or until a toothpick inserted into the middle come out clean.
- Cool in pans for 10 minutes. Turn out onto wire racks to completely cool.
Prep the zucchini by placing on a plate with 1 tsp. salt for 20 minutes and then squeezing it until the excess water is removed. The recipe calls for the squeezed quantity. Don't bother with this step if you're using later season zucchini that is already pretty dry. If you are using a dry zucchini shred it fine to more easily incorporate it into your loaf.
Amount Per Serving: Calories: 327