Pineapple Zucchini Bread Recipe

5 from 1 vote

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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.

Moist and sweet, zucchini pineapple bread is a scrumptious and unexpectedly delicious treat that you need to try today!
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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. Just be careful to fully drain the pineapple and remove excess moisture from the zucchini by pressing it between two sets of layered paper towels. If you don’t, the bread will go from perfectly soft and moist to gummy, which we do not want!

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!

Moist and sweet, zucchini pineapple bread is a scrumptious and unexpectedly delicious treat that you need to try today!

Why You’ll Love This Recipe

  • Pineapple Zucchini Bread has a moist texture and the sweet, tangy flavor of pineapple, making every bite delightful.
  • The inclusion of zucchini enhances the nutritional value, offering a clever way to incorporate vegetables that even picky eaters will appreciate.
  • It serves as an excellent recipe for utilizing excess summer zucchini, all while adding the unique, exotic taste of pineapple.
  • The recipe is noted for its simplicity and versatility, making it suitable for various events, including family gatherings and potlucks.
sliced bread on wood cutting board.

Recipe Ingredients

  • Sugar: Sweetens the loaf, balancing the zesty and savory elements.
  • Applesauce: Adds moisture and a subtle fruity flavor, while reducing fat content.
  • Oil: Gives the bread a tender crumb and ensures it stays moist.
  • Eggs: Bind the ingredients together, adding structure and richness.
  • Vanilla extract: Infuses the bread with a warm, aromatic depth.
  • Flour: The foundation of the loaf, providing structure and softness.
  • Baking soda: Acts as a leavening agent, helping the bread rise and become fluffy.
  • Cinnamon: Offers a warm, spicy note that complements the sweetness.
  • Baking powder: Works with baking soda to ensure a good rise.
  • Zucchini: Adds moisture and nutrition, making the bread incredibly tender.
  • Crushed pineapple: Introduces a tropical sweetness and tang, enriching the bread’s complexity.

See the recipe card for full information on ingredients and quantities.

How To Make Pineapple Zucchini Bread

pineapple zucchini bread wet ingredients

Step #1. Preheat your oven to 350°F and grease two bread pans. In a mixing bowl, combine sugar, applesauce, oil, eggs, and vanilla.

pineapple zucchini bread dry ingredients

Step #2. Then, evenly sprinkle flour, baking soda, cinnamon, salt, and baking powder on top and stir until just combined.

zucchini bread ingredients being mixed

Step #3. Fold in the zucchini and pineapple into the batter until evenly distributed.

raw pineapple zucchini ingredients

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

Can you make pineapple zucchini bread with whole wheat flour?

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.

How do you remove extra water from zucchini?

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.

How long does pineapple zucchini bread last for?

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.

What else can you make with zucchini?

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.

Moist and sweet, zucchini pineapple bread is a scrumptious and unexpectedly delicious treat that you need to try today!

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.
Moist and sweet, zucchini pineapple bread is a scrumptious and unexpectedly delicious treat that you need to try today!

More Quick Bread Recipes To Consider

moist and sweet, zucchini pineapple bread is a scrumptious and unexpectedly delicious treat that you need to try today!
5 from 1 vote

Pineapple Zucchini Bread Recipe

Moist and sweet, zucchini pineapple bread is a scrumptious and unexpectedly delicious treat that you need to try today!
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 18 servings, 2 loaves

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.

Nutrition

Serving: 1 of 18 slices, Calories: 234kcal, Carbohydrates: 39g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 27mg, Sodium: 269mg, Potassium: 75mg, Fiber: 1g, Sugar: 23g, Vitamin A: 70IU, Vitamin C: 3mg, Calcium: 15mg, Iron: 1mg
Like this recipe? Rate and comment below!

This post was originally published in 2012 but has been updated and rephotographed in July 2019.

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39 Comments

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  2. I’ve never used it, but it looks really cute. 🙂 I’d use it for projects with the kiddos. They’d love it, I think. And if there was left-overs (or if I grabbed it first) I’d use the best for gifts for Christmas.

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