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Zucchini Bread with Pineapple Recipe

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Pineapple in zucchini bread? YES! Zucchini Bread with pineapple is a moist delicious quick bread. Serve it for breakfast, a party or snacks.

Zucchini Pineapple Bread- made with either fresh or canned pineapple!
Zucchini Pineapple Bread is full of flavor bursts. Notice the zucchini in the background of this picture. Those round squash are Zucchini too.

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.

We love zucchini baked goods in lots of different ways. This wonderful vegetable has so many uses. Zucchini bread freezes really well.

Zucchini Pineapple Bread
Zucchini Pineapple Bread makes a yummy quick breakfast

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.

Zucchini Pineapple Bread is dairy free, healthy and delicious!
Zucchini Pineapple Bread. Love all the raisins, nuts and pineapple! This bread has so much flavor

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.

Zucchini Pineapple Bread-dairy free and delicious!
A fragrant, delicious easy to make dessert!

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-pin image
This zucchini bread with pineapple is an absolute treat. Baked with fresh or canned pineapple, it’s soft and moist with the perfect sweet flavor.

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.

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.

Instructions for mini loaf pans are in the notes section of our printable recipe card.

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Your Printable Recipe Card:

Zucchini Pineapple Bread
Yield: 2 - 9 x 5 inch loaves

Zucchini Bread with Pineapple

Prep Time: 30 minutes
Cook Time: 1 hour
cooling time: 20 minutes
Total Time: 1 hour 50 minutes

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

  1. Preheat oven to 350 degrees
  2. For best results Prep young zucchini to remove excess liquid. SEE Notes.
  3. In a mixer, beat eggs. Add oil, sugar, and vanilla. Continue beating until thick and foamy.
  4. Stir zucchini and pineapple into the egg mixture with a large wooden spoon.
  5. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Add the dry ingredients into the wet in small batches and stir in.
  7. Fold in the walnuts and raisins.Stir together.
  8. Divide the batter evenly into your oiled 5 x 9 inch baking pans.
  9. Bake for 1 hour or until a toothpick inserted into the middle come out clean.
  10. 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:

  1. Place the shredded zucchini on a plate with 1 tsp. sugar for 20 minutes.
  2. Then squeeze the wet zucchini it release the excess juice. The recipe calls for the squeezed quantity.
  3. Set aside until needed in the recipe.

To use fresh Pineapple:

  1. Cut the ends off the pineapple and the skin.
  2. Cut the pineapple from top to bottom in half and then half again.
  3. Now cut out the thick hard inner core. This leaves you with the tender outer flesh.
  4. Cut this outer ring of pineapple flesh into cubes. You will only need 1 cup of cubed pineapple.


To use shredded FROZEN ZUCCHINI.

  1. Thaw and Drain your  shredded frozen zucchini ahead of time.
  2. Ignore the instructions to PREP the zucchini.
  3. 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

24

Serving Size

1 slice

Amount Per Serving Calories 282Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 216mgCarbohydrates 38gFiber 1gSugar 23gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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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!

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