Irresistible Zucchini Pineapple Bread Recipe to Delight You

This Zucchini Pineapple Bread is moist, tender, and packed with flavor. It’s a delightful twist on classic zucchini bread, thanks to the juicy bursts of crushed pineapple that add sweetness and a tropical note. I love baking this when I want a comforting quick bread that’s not too heavy but still full of personality.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make and produces such a moist, flavorful loaf. The zucchini keeps the bread soft without tasting like vegetables, and the pineapple gives it a fresh, fruity flavor that makes every bite more exciting. It’s perfect for breakfast, snack time, or even as a sweet treat after dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Ground cinnamon

• Ground nutmeg (optional)

• Eggs

• Granulated sugar

• Vegetable oil

• Vanilla extract

• Shredded zucchini (squeezed of excess moisture)

• Crushed pineapple (drained slightly)

• Chopped walnuts or pecans (optional)

Directions

1. I preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.

2. In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In a large bowl, I beat the eggs, sugar, oil, and vanilla extract until smooth.

4. I stir the dry ingredients into the wet just until combined.

5. I fold in the shredded zucchini, crushed pineapple, and nuts if using, mixing gently to avoid overworking the batter.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes one 9×5-inch loaf and serves 8–10 slices. It takes about 15 minutes to prepare and 55 minutes to bake, so I usually have it ready in about 1 hour and 10 minutes.

Variations

• I sometimes use whole wheat flour for half the flour to make it heartier.

• For extra sweetness, I mix in a handful of raisins or sweetened coconut flakes.

• If I want a citrus twist, I add orange zest to the batter.

• I top the loaf with a sprinkle of turbinado sugar before baking for a sweet, crunchy crust.

• I’ve also made these as muffins—just reduce the bake time to about 20–25 minutes.

Storage/Reheating

I store this bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week or frozen for up to 2 months. I slice and toast it for a quick snack, and it’s delicious warmed with a little butter.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I chop fresh pineapple finely and drain off any excess juice. Canned crushed pineapple is just more convenient and gives consistent results.

Do I need to peel the zucchini?

No, I leave the peel on for extra nutrients and color. It softens while baking and blends right into the bread.

Can I reduce the sugar?

Yes, I’ve used ¾ cup instead of 1 cup and still had great results. The pineapple adds natural sweetness too.

Why do I need to squeeze the zucchini?

Removing excess moisture keeps the bread from becoming soggy. I squeeze it out using a clean towel or cheesecloth.

Can I make this recipe gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and it works well. I just make sure it contains xanthan gum or add a bit myself.

Conclusion

This Zucchini Pineapple Bread is one of those recipes I love to make when I want something comforting, moist, and just a little unexpected. It’s easy, flavorful, and always leaves me reaching for a second slice. Whether I’m making it for breakfast, snack time, or gifting it to a friend, it’s always a warm, delicious hit.