Pineapple in zucchini bread? YES! Zucchini Bread with pineapple is a moist delicious quick bread. Serve it for breakfast, a party or snacks.
The pineapple adds a nice bump of sweet 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 line my kitchen counters at harvest. I freeze zucchini raw and we enjoy it in baked goods all year.
I bake lovely fragrant zucchini loaves like this one (and many other zucchini recipes) every harvest season.
Lemon Zucchini bread has the perfect balance of sweet and tangy lemon. Freezes well. 
This blueberry zucchini bread is soft, light and filled with fresh blueberries . 
This decadent chocolate zucchini cake Chocolate Zucchini Bread (or Cake) With Ganache’ is soft and so very rich. 
Savory Zucchini Bacon Cheese Muffins 
Pumpkin Zucchini Bread frosted
We love zucchini baked goods in lots of different ways. This wonderful vegetable has so many uses. Zucchini bread freezes really well.
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 food to start your day. Great for snacks, lunch and dessert.
Mom stopped by today as i was making this bread. She fell in love 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. UPDATE: Yep. They loved it.
This easy dessert is wildly popular everywhere it goes. Take it to Tailgate parties, potlucks, or any group occasion.
This zucchini bread will be a hit at your summer and fall parties. I suggest you cut each slice down the middle to double the servings for a party.
Zucchini Bread with Pineapple Recipe:
Recipe yield: 2-9 x 4 loaves or 24 slices
Pineapple is a delightful flavor and texture combination with zucchini, raisins, and nuts. You can use either fresh or canned pineapple.
Either chunk or crushed pineapple will work great in this bread. The chunks give you more of a flavor pop but the crushed blends into the bread much better.
I tell you how to prep the fresh pineapple in the printable recipe card.
Below is our visual guide and walkthrough of this recipe. We used canned chunk pineapple for the demonstration.
Prepping Young Zucchini:
This step is not necessary in the later season when large zucchini gets drier. But for young fresh zucchini full of juices use this method to prepare it for this zucchini bread recipe. Otherwise your bread will not bake properly.
grate the zucchini by hand or with your food processor. 
add sugar to the freshly shredded zucchini. 
toss zucchini with sugar. Set aside 20 minutes. 
strain and squeeze the excess juices out of the zucchini.
Please also watch our recipe demonstration video in the sidebar and in the recipe card.
Making Zucchini bread with pineapple:
The walnuts and raisins are optional. If your not a fan, omit them. This bread will still be delicious.
crack eggs into bowl and mix well. 
mix eggs. 
pour in sugar, vanilla and almond flavoring. 
mix until pale and thick. 
add the prepped zucchini and pineapple. 
mix all the wet ingredients together with a wooden spoon. 
combine all the dry ingredients in a separate large bowl. 
stir the dry ingredients into the batter in small batches. 
chop walnuts if necessary. 
stir the wet and dry ingredients together until well blended. 
fold in the raisins and nuts. 
grease bread pans and divide the batter evenly between them. Baking time is 60 minutes or until a toothpick in the center comes out clean. 
run a knife along the edges of the cooling baked loaf to release from pan. 
cool completely before slicing. 
slice and enjoy.
Instructions for mini loaf pans are in the notes section of our printable recipe card.
Helpful Amazon Links:
Your Printable Recipe Card:
Zucchini Bread with Pineapple
Zucchini Bread with pineapple makes a moist, delicious quick bread loaf. Great for breakfast, a party tray or snacks. The fresh or canned pineapple adds a little bump of flavor to this delicious quick bread recipe.
Ingredients
- 4 eggs
- 1 Cup Coconut oil-softened
- 2 cups Sugar
- 1 1/2 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 (optional)
- 1 cup raisins (optional)
Instructions
- Preheat oven to 350 degrees
- For best results Prep young zucchini to remove excess liquid. SEE Notes.
- 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.
- Add the dry ingredients into the wet in small batches and stir in.
- Fold in the walnuts and raisins.Stir together.
- Divide the batter evenly into your oiled 5 x 9 inch 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.
Notes
Prep the zucchini:
Young tender zucchini is full of juice that can make the bread very difficult to bake properly. The steps below are necessary to remove some of that liquid so the bread bakes well. 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.
To Remove the excess juice:
- Place the shredded zucchini on a plate with 1 tsp. sugar for 20 minutes.
- Then squeeze the wet zucchini it release the excess juice. The recipe calls for the squeezed quantity.
- Set aside until needed in the recipe.
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.
To use shredded FROZEN ZUCCHINI.
- 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.
The Fats:
Coconut oil 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.
Mini loaf pans:
divide the batter into 4 mini loaf pans. Bake 30 minutes or until a toothpick in the center comes out clean. Cool.
For a party tray:
Double the servings for a party tray. Just slice the loaf as normal. Now slice the slices in half down the middle. They lay out better on party trays and go further with your guests.
Nutrition Information
Yield
24Serving Size
1 sliceAmount Per Serving Calories 282Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 216mgCarbohydrates 38gFiber 1gSugar 23gProtein 4g
Lauren M Carter
Monday 2nd of September 2019
Zucchini prep - with sugar or salt? Recipe states sugar in one place and salt in notes?
Kayti Lavergne
Monday 2nd of September 2019
Hi Lauren, I'm sorry I wasn't clear. The good news both work the same way. I actually usually use salt but sugar will work the same way.
Gale
Saturday 4th of August 2018
Are the Zucchini bread baked in two 9x5 baking loaf pans?
Diane
Saturday 4th of August 2018
Hi Gayle, This recipe needs two bread pans 9 x 4. Use 1 Cup fresh pineapple cut into small cubes. Thanks for asking. Love to know how it turns out for you!
Gale
Saturday 4th of August 2018
I would like to know if I can use Canaoil? I want to use fresh pineapple. How much do I use?
Diane
Saturday 4th of August 2018
Hi Gayle, You can use canola oil if you prefer it to coconut oil. It will make a difference in the flavor but the bread will turn out fine.
Sandra Marini
Monday 21st of August 2017
I loved it. Was fabulous. My grandchildren ate it all.
Diane
Monday 21st of August 2017
Hi Sandra, This is one of our favorites too. I'm delighted your family liked it. I really appreciate you coming back to review the recipe for us. Thank you and have a great day!
Jaime
Monday 24th of July 2017
Hello! Recipe looks great! I am hoping to slightly alter to meet our vegan lifestyle...
Have you ever used an egg replacer (flax or chia egg)?
Would almond flour work in place of the all purpose?
Thank you so very much!
Diane
Monday 24th of July 2017
Hi Jaime, This is a REALLY good bread. I hope you give it a try. Replacing the eggs with flax meal should work ok. I have used flax as an egg replacer before and it works great. But I have never tried it in this recipe. The Almond flour is another thing. That is a BIG change. I'm not familiar with almond flour so I cannot offer you much help with it. I have looked up other recipes using almond flour and the problem is the recipes tend to get soggy. One suggestion is to add a few tablespoons of coconut flour in to help absorb the liquid. Also, be sure to prep the zucchini as described in the recipe. That also helps reduce extra moisture.
Good luck and please let me know if you attempt it and how it comes out. I'm sure we have other vegan readers that would benefit from your experience. Have a great day!