Love the flavor of pineapple? Try this Pineapple Dump Cake for a blast from the past or this satisfying Pineapple Pound Cake for a perfect bite of pineapple flavor.
Whether you’re growing it in your own yard or enjoying the bounty of fresh zucchini from the store, you should absolutely save some of your summer zucchinis to make this recipe!
It’s the best zucchini bread – sweet, tender, and full of flavor. It also freezes really well, so make a double batch and save the extra loaves for later! Love zucchini bread? Try this version, zucchini bread with chocolate chips!
What is Zucchini Bread with Pineapple?
Like classic zucchini bread, pineapple zucchini bread is a quick bread. This means that the bread batter is leavened by baking soda and baking powder instead of yeast. It’s a sweet, flavorful bread with really moist crumbs. It’s great to serve as a dessert, as a refreshing afternoon snack, or to enjoy for breakfast!
Pineapple Zucchini Bread Ingredients
- All purpose flour: This delicious zucchini bread starts with a base of regular all-purpose flour.
- Baking soda & baking powder: To get a good rise, you’ll want to use both baking soda and powder.
- Salt: Salt will enhance the flavors in this quick bread recipe and help activate the leavening agents.
- Sugar: You just need to use granulated sugar.
- Eggs: Eggs will bind the batter together and help make this quick bread recipe nice and fluffy. It’s best to let them come to room temperature first.
- Vegetable oil: Vegetable oil, like canola oil, is standard for quick breads to get the right texture.
- Vanilla extract: Add a little vanilla extract to enhance the sweet flavors in this zucchini pineapple bread recipe.
- Grated zucchini: Grate your fresh zucchini with a box grater or use the shredded attachment on your food processor.
- Crushed pineapple: Drain one 8 oz can of crushed pineapple for little pops of pineapple flavor throughout the bread.
- Walnuts: Adding 1/2 cup of chopped walnuts or pecans adds extra crunch and flavor. They can be omitted if you like.
- Raisins: Add some sweetness to the bread, you can leave them out. To help keep the raisins from sinking to the bottom of the bread, roll them around in some flour.
How to Make Pineapple Zucchini Bread
STEP 1: Prepare the pans. Preheat the oven to 350°F. Butter a 9×5-inch loaf pans (line with a parchment paper sling if you are worried about the bread sticking).
STEP 2: Combine the dry ingredients. In a small bowl, mix together the raisins with a tablespoon of the flour. Set aside. In a medium mixing bowl, whisk together the rest of the flour, sugar, baking soda, baking powder, and salt.
STEP 3: Combine the wet ingredients. In a separate large mixing bowl, mix together the eggs, zucchini, drained pineapple, oil, and vanilla extract.
STEP 4: Mix wet and dry. Add the dry ingredients into the wet ingredients, mixing until just combined. Add the raisins and walnuts, just mix.
STEP 5: Fill the pan. Pour into the prepared pan.
STEP 6: Bake. Bake in the preheated oven for 55-60 minutes. After removing the bread from oven keep in the baking pan for 10 minutes, then cool on a wire rack.
Tips for Success
- Do not wring out the extra moisture from the shredded zucchini. It will help make this bread nice and moist.
- Make sure your baking powder is fresh. Otherwise, your bread may collapse and become dense and gummy.
- It’s not necessary to use an electric mixer for this easy recipe, but you can. Be careful not to overmix.
- For easy removal, be sure to butter your pans really well or use cooking spray and add a piece of parchment to help lift the loaves out smoothly.
- The loaves may be crumbly if you cut into them right away. Let them cool for 20-30 minutes first for nice slices.
Recipe Variations
- Add chocolate chips. Fresh zucchini bread always tastes great with chocolate chips, and this recipe is no exception. Stir in half a cup of your favorite chips.
- Make pineapple zucchini muffins. Instead of baking bread, line a muffin pan with paper liners and use an ice cream scoop to fill them 2/3 of the way. Bake for 18-23 minutes or until they reach 205°F.
- Applesauce. Sometimes, I like to add a little applesauce for additional moisture and to reduce the amount of oil required. Just replace no more than half of the oil with apple sauce for reduced calories.
- Brown sugar. Sometimes, I will use brown sugar in this zucchini bread recipe because it has a rich caramel flavor that tastes amazing with the tangy pineapple. Replace half of the white sugar with brown sugar.
- Double loaves. Easily double the recipe to make two loaves of zucchini bread.
Frequently Asked Questions
Why does my zucchini bread fall apart when I cut it?
You may have a crumbly mess if you’re not patient and try to slice into fresh pineapple zucchini bread before it’s cool. It’s best to let your bread cool for 20-30 minutes to get a nice slice every time.
Do you need to wring out the moisture from zucchini when baking bread?
It’s not necessary. The excess moisture will make your batter softer and more tender. I prefer to skip this step, although you can strain your zucchini if you prefer.
Can I use whole wheat flour in this zucchini pineapple bread?
Although you can substitute whole wheat for regular all purpose flour, it will absorb a lot more moisture. In this situation, make sure not to strain your zucchini and may need to add slightly more oil to get the right texture. If you try it, let me know how it turns out in the comments below.
Does this bread taste like pineapple?
No, this bread does not really have a pineapple flavor. The pineapple adds more to the moisture of the bread and the texture than it does the flavor.
How to Store & Reheat
How to refrigerate Pineapple Zucchini Bread? Store your moist zucchini bread by wrapping it in plastic wrap, an airtight container, or storing it in a plastic bag. This will help it to retain its moisture and keep from drying out. It will keep for approximately 4-5 days in the fridge.
How to keep at room temperature? Keep your zucchini bread in a freezer bag or an airtight container and eat within 3-4 days.
How do you reheat Pineapple Zucchini Bread? If you prefer a warm slice of zucchini bread, slice it into individual slices and microwave for 30 seconds or bake at 350 degrees F for 2-3 minutes.
Can I Freeze Pineapple Zucchini Bread?
How to freeze Pineapple Zucchini Bread? For best results, let your zucchini bread cool to room temperature. Then, wrap it in foil or plastic wrap and store it in a freezer bag. Frozen zucchini bread will last for several months. To serve, thaw it in the fridge overnight and cut off slices like normal.
Try these other recipes!
- Apple Cinnamon Bread
- 4 Ingredient Chocolate Oat Banana Bread
- Homemade French Bread
- Apple Crisp with Gala Apples
- Pistachio Muffins
- Bakery Style Strawberry Muffins
If you’ve tried this zucchini pineapple bread recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
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Pineapple Zucchini Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded zucchini, about 2 small
- 1/2 cup crushed pineapple, well drained
- 2 teaspoons vanilla extract
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F. Butter a 9×5-inch loaf pans (line with a parchment paper sling if you are worried about the bread sticking).
- Add raisins to a small bowl, sprinkle on 1 tablespoon of the flour. Mix around and set aside.
- In a medium mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- In a separate large mixing bowl, mix together the eggs, oil, zucchini, drained pineapple, and vanilla extract.
- Add the dry ingredients into the wet ingredients, mixing until just combined. Add the floured raisins and walnuts, mix until just combined.
- Pour the mixture into the prepared pan.
- Bake in the preheated oven for 55-60 minutes. After removing the bread from oven keep in the baking pan for 10 minutes, then cool on a wire rack.
Recipe Notes
- Do not wring out the extra moisture from the shredded zucchini. It will help make this bread nice and moist.
- Make sure your baking powder is fresh. Otherwise, your bread may collapse and become dense and gummy.
- It’s not necessary to use an electric mixer for this easy recipe, but you can. Be careful not to overmix.
- For easy removal, be sure to butter your pans really well or use cooking spray and add a piece of parchment to help lift the loaves out smoothly.
- The loaves may be crumbly if you cut into them right away. Let them cool for 20-30 minutes first for nice slices.
- Bread will last 3-4 days at room temperature or 4-5 days in the fridge.
Nutrition Information
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