Zucchini Bread Recipe With Crushed Pineapple

We love zucchini bread and last year I tried a recipe for zucchini bread that had bananas in it which ended up being amazing. I thought it might be fun to try some other variations as well and this Pineapple Zucchini Bread is absolutely incredible. The pineapple flavor is subtle, but makes for a really light and refreshing version of zucchini bread!

Eggs– Lots of eggs needed to bind this bread together. You’ll need 3 of them! I always use large eggs in recipes.

Oil– You can use vegetable oil or canola oil, but I like to use coconut oil in recipes. Make sure the coconut oil is liquefied before adding to the batter. You can swap all or part of the oil with applesauce, but the consistency of the bread will be different. Still delicious though!

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Shredded zucchini– You can just leave the skin on the zucchini before grating. After you grate the zucchini, squeeze out the extra water if you can so you don’t add too much liquid to the recipe.

Flour– I use all-purpose flour, but bread flour works too. You can swap out some or all of the flour with whole wheat flour, but the consistency and texture of the bread will change.

Salt, baking soda and baking powder– Make sure the baking soda and baking powder aren’t old or expired or the bread will not rise properly.

Carrot Pineapple Zucchini Bread Recipe

Crushed pineapple – You’ll need a 20 ounce can of crushed pineapple. Make sure to drain it really well before adding to the batter or you will end up with too much moisture. I like to use a fine mesh strainer for this and then press the pineapple to help get even more moisture out.

Pour batter into two well greased 9X5 loaf pans and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Calories: 199 kcal | Carbohydrates: 32 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 20 mg | Sodium: 153 mg | Potassium: 94 mg | Fiber: 1 g | Sugar: 18 g | Vitamin A: 283 IU | Vitamin C: 8 mg | Calcium: 17 mg | Iron: 1 mg

Hummingbird Bread (pineapple Banana Bread)

No you do not have to peel zucchini before making zucchini bread. The peel on the outside of a zucchini is a lovely dark green and very tender. I just wash the zucchini, cut off the ends and then grate the entire vegetable. It’s very simple to do and I love seeing the tiny flecks of green in the bread after it’s baked.

Yes, you should squeeze out excess water from grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it. that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini bread. Interestingly enough, each zucchini is a bit different when it comes to water content. I find zucchini straight from my garden has quite a bit more water in it than zucchini from the grocery store. Both work well in this recipe! I say use what you’ve got!

Yes you can use frozen grated zucchini to make zucchini bread. Just defrost it, then squeeze out as much water as you can before mixing it in. Personally, I’m not a fan of how frozen zucchini tastes, so I like to bake several loaves of bread, then after cooling completely, I wrap them in plastic wrap and freeze them in a ziplock bag until we’re ready to eat it.

Zucchini Pineapple Bread Recipe: How To Make It

The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favoritethermometer is the Thermapen. It’s super fast and incredibly durable. Anothergreat cooking thermometer is the ThermoPopwhich is a more basic version that works just as well!

I bake a lot of bread and the pans I prefer are eitherceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more aboutwhich bread pan is the best here!

Quick breads generally have a high sugar content, but there are things you can do to make the bread a little bit healthier.

Zucchini Cake With Cream Cheese Frosting

I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...Moist and delicious zucchini bread! A classic version of zucchini bread with the addition of crushed pineapple for added sweetness and moisture.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Even if we don't happen to be growing it, at least one neighbor does and we usually find ourselves with quite a few extra large zucchini batons.

Zucchini Bread With Pineapple Recipe

This zucchini bread recipe is one of my favorites from my childhood. It is adapted from a recipe in a 1974 Sunset magazine that has the oddly delicious addition of crushed pineapple in the batter.

It's a wonderfully moist and sweet quick bread! The original recipe calls for 2 cups of sugar for 2 loaves. I've cut it as far back as 1 1/2 cups of sugar, which is just lightly sweet.

The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.

My Sisters' Cucina: Paula Deen's Zucchini Bread With Crushed Pineapple And Pecans

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Healthy Buttermilk Zucchini Bread

Originally posted in April 2012 this post is updated with images and text to serve you better. The recipe remains the same.

This recipe is based on the first zucchini quick bread I ever made and it turned out so wonderful that I hardly ever stray from it. But I love a healthier zucchini bread recipe in the morning or as a snack, so I changed a few ingredients to make it with less refined sugar and flour.

It's an amazing recipe that renders a moist bread (it uses oil instead of butter) and is a great way to take advantage of this vegetables' bounty that can sometimes be overwhelming.

Amish Zucchini Bread Recipe With Pineapple

I have to admit that I make an exception with this zucchini bundt cake because it has a cinnamon streusel that won me over, as it always does. But truthfully, this bread is my go-to recipe when it's that time of year and I'm up to my eyeballs in zucchini.

A part is whole wheat flour which is a healthier alternative and marries super well with the pineapple. It's sweet with an earthy undertone and crunch from the walnuts. Plus that beautiful golden crust.

But it can be made with all-purpose flour only, similar to our popular banana bread with chocolate chips. They both are great recipes if made with some whole wheat flour but also if you omit it. Your choice.

Mom's Zucchini Bread

This is a very simple recipe, similar to old-fashioned muffins where the dry ingredients are combined in one bowl, the wet ingredients in another and then both are combined. No need to beat. A spatula or spoon is enough.

Baking zucchini bread: using the right-sized pan is essential for the batter to rise well and bake fully without overflowing or drying out too much.

They are moist and sweet and just delicious in the morning, which is my favorite time for eating them. They

Zucchini Bread Recipe