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This Zucchini Pineapple Bread is a sweet, moist quick bread that’s full of shredded zucchini and sweet pineapple chunks.
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My son and I were strolling through Costco the other day when I got a whiff of pineapples. I started looking around for the bin, because I knew at least one was going home with me.
When you can smell fresh fruit before you see it, chances are it’s perfectly ripe and juicy.
We love fresh pineapple and eat it often.
This pineapple zucchini bread has all that pineapple flavor we love, but we start with a can of crushed pineapple. It’s easier since it’s already crushed and the flavor is so fresh – works perfect!
(If you also love pineapple, try our pineapple cherry dump cake next.)
Plus the zucchini adds loads of moisture so your bread is sweet, tender, and moist!
Ingredients for Zucchini Bread with Pineapple:
Batter – We’re using the standard bread making ingredients to make the bread batter – flour, sugar, eggs, oil, etc.
Pineapple – You’ll want canned crushed pineapple in this recipe. Fresh will work as well but you’ll have to crush it yourself.
Applesauce – This is what helps keep the bread moist and it adds some flavor! I used unsweetened since we’re already adding sugar to the batter.
Zucchini – Finely grated fresh zucchini doesn’t really add flavor, but it adds moisture and nutrients to the bread.
What Readers are Saying!
“Made it, ate it, hubby loved it!! Excellent.” – Maggie
How to Make Zucchini Pineapple Bread:
Wet Ingredients: This zucchini bread with pineapple recipe starts by combining oil, applesauce, eggs, brown sugar, white sugar, and vanilla.
Whisk it all together in a large mixing bowl while your oven is pre-heating.
Zucchini & Pineapple: Grate the zucchini and stir that into the batter along with the crushed pineapple.
Helpful Tip!
If you want a little crunch in your bread try adding half a cup of chopped pecans with the zucchini and pineapple.
Dry Ingredients: Finally you can stir in the remaining dry ingredients including the flour, cinnamon, and baking powder/soda until everything is just combined.
Bake: Pour the batter into a greased loaf pan and pop it in the oven for about 60 minutes. The bread is done when the top springs back after you press it lightly.
We like to serve this bread warm with a thick layer of salted butter. So delicious for breakfast or an afternoon snack.
FAQs:
There is no need to peel the zucchini before grating it into zucchini bread. However, the peel is bright green and you will see flecks of green in the finished product. If you’d like to hide the zucchini, peel it before grating.
Yes, it will definitely keep longer if you refrigerate it an airtight container.
MORE BREAD RECIPES!
Moist Pumpkin Bread: This bread is PACKED with as much pumpkin as possible so it has almost a fudge-like texture!
Nutella Swirled Banana Bread: Everything tastes better with Nutella, especially this banana bread!
Chocolate Zucchini Bread: The chocolate hides the flecks of green, so your kids will never know. 😉
Blueberry Bread: We love to munch on slices of this for breakfast.
Chocolate Banana Bread: Loads of chocolate inside plus chocolate chips sprinkled on top!
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Zucchini Pineapple Bread
Ingredients
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 2 large eggs
- 1/3 cup brown sugar
- ¼ cup white sugar
- 2 teaspoons vanilla
- 4 ounces crushed pineapple drained
- 1 cup grated zucchini
- 1 ½ cups flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Spray a 9×5 loaf pan with non-stick spray.
- Beat together the oil, applesauce, eggs, brown sugar, white sugar, and vanilla in a large bowl.
- Fold in the pineapple and zucchini.
- Add the flour, cinnamon, baking powder, baking soda, and salt to the bowl and stir together until just combined.
- Pour the batter into the prepared loaf pan and bake for 60 minutes or until a tester comes out clean.
- Cool on a wire rack before slicing and serving.
Randi says
Do you have to refrigerate this because of the fresh pineapple?
Karly says
Yes, it’ll keep longer in the fridge.
Gaga says
Didn’t have fresh pineapple so used a can. It was fine but will do with a fresh one next baking trip. I like the unsweetened applesauce instead of a lot of oil or butter. Added some pecans to a few just to compare and we liked the crunch of the nuts. A good and fairly quick put-together recipe so it’s a keeper. Husband gave me 6 stars!!! Thanks for the recipe.
Karly says
Thanks for the review! Glad it was a hit! 🙂
Lori says
I’m trying this recipe! It looks like a keeper!
Karly says
Hope you enjoy! 🙂
VIVIAN M WHITE says
Needs more sugar. Really has no taste at all. Verry disappointed.
Karly says
Sorry to hear this one wasn’t a hit for you.
Maggie Martin says
Made it, ate it, hubby loved it!! Excellent.
Thanks Karly
Maggie
Karly says
Yay! Glad to hear! 🙂
Barb M says
Can this be made with gluten free flour?
Karly says
It should be fine if you use a 1:1 gluten free flour, but I haven’t tried it myself to say for sure.
Hilda Sterner says
Yum, this looks really good. And you’re right about memories. Whenever we have pineapple, we start to reminisce about our Hawaii vacation when the kids were little, and the visit to the Dole Plantation.
Kim says
Is there a differnce if using dark brown sugar?
Karly says
Nope!
Lauren @ Lemon & Mocha says
This is genius! I love the combination of pineapple and zucchini in the bread – yum!
MARIA from she loves biscotti says
I also picked up a pineapple from Costco just this week… they were so beautiful. I have all the ingredients to make this wonderful bread. Can’t wait to try it! Thanks for sharing Karly ?
Karly says
Hope you love it!
sue | the view from great island says
This looks so luxurious ~ love the combination!
Jean | Lemons + Anchovies says
What a summer-perfect add-in to classic zucchini bread. I’m so making this!
Kelly | Foodtasia says
Looks delicious! I think I need a Princess cruise now!
Mabel Pope says
Do you drain the crushed pineapple?
Cathlyn Jenningst says
…and isn’t it unsweetened pineapple? It’s always left out of recipes containing canned pineapple.
Karly says
Yes, I do. Updating the recipe. 🙂
Mabel Pope says
Thanks Karly
Michele says
What’s the measurement for the pecans? They are listed in the instructions, but are missing from the ingredient list. Thanks!
Karly says
Whoops! It’s a 1/2 cup. I’ve actually made this both ways and we prefer it without the nuts, so I was on the fence about adding them here. I just added a note to the recipe for people who like the crunch. 🙂