Healthy Zucchini Pineapple Bread Recipe

Zucchini pineapple bread is so amazing!! The best way to make moist zucchini bread with fruit in it! Each slice brings a great sweetness naturally with added pineapple. You need to try this for breakfast or dessert this week.

It had been a long time since I made zucchini bread but when summer arrives we have a lot of zucchini in our garden and the more great recipes the better. For years I made it like everyone else out of the “red cookbook” but then changed it to this zucchini pineapple bread, it’s pretty amazing!(affiliate links present, originally published 5/16)

It had been a long time since I made a loaf of this but when summer arrives we have a lot of zucchini in our vegetable garden. The more you grow, the more great recipes you can make each season. Yes you can buy them in the store too.

Zucchini Pineapple Bread

It’s a rather cheap vegetable if you need to purchase a few, and full of water. The biggest secret to the best zucchini bread is making sure you absorb a lot of that moisture. It will weigh it down and thin out the batter. I will show you how to do that below.

Why I include pineapple is that you can use less oil, it brings an added sweetness, and makes it more moist too. I guess I just also love all the island flavors too because I was born in Hawaii and it was everywhere. Of course diced from fresh is OH so good but canned is just easier.

Use the tidbits from the can or you can chop up larger pieces into about that size. I’ve modified this recipe several times throughout the year but this one is just spot on and haven’t altered it since.

Pineapple Carrot Zucchini Bread Recipe

If you have an ample amount of zucchini or are looking for ways to incorporate more veggies into your or your child’s diet this is a great recipe for you. They will never know it is in there, totally hidden, but they will notice how fluffy and tasty they are.Here’s why we love it and how to make it.

Just cut recipe in half if you just want one. You will need about one zucchini and about a half of a cup of crushed pineapple. If you have a fresh pineapple that is great, if not a can of pineapple tidbits will do, that is typically what I use. Because of the added fruit it won’t rise quite as much as a traditional loaf, it will look like you see above.

This makes two loaf pans so I usually keep one and freeze one. Once defrosted for the second loaf it tastes just as moist as when it was just baked. Enjoy. There’s a video below showing you how I make it, I suggest you watch that first.

Pina Colada Zucchini Bread Recipe: How To Make It

If you are only making one loaf, divide batter in half and just make one. It does freeze well though if you want to save one for later.

Add all wet ingredients: eggs, sugars, and oil in 1 bowl and mix on low or by hand. Add all dry ingredients into a different bowl, stir, then combine slowly together with the wet.That isn’t any different than baking any other quick bread of sorts but is important to do separately to get the right texture.

Use a grater to shred your zucchini. Place a few paper towels folded up under the shredder. Then fold zucchini up inside and gently press down with hands to remove excess water. This is a must step, don’t skip over it or it will sink to the bottom and make the bread dense and sticky.

Healthy Zucchini Bread With Pineapple

Gently fold in your shredded zucchini and pineapple tidbits into your batter. Now preheat your oven to 350 degrees F. Spray 2 loaf pans with non stick spray or lay a piece of parchment paper inside. Pour mixture in (half full) or fill muffin pan with papers inside 3/4 full each.

You are going to have to allow this to completely cool in pans. Best to place on wire racks to cool, then remove and slice. This may take 30 minutes for loaves but is an important step to come to room temperature and continue to cook yet stay moist. If you don’t eat it all remember to only slice what you’re going to eat.

It will stay moist longer if kept in one larger piece. Slide what you have left into a freezer bag and suck all of the air out of it. That is important, air is the enemy. For best results keep on the countertop for a few days and cut when you’re ready to enjoy again. To stay fresh longer put into the fridge but that will dry it out easier.

Best Zucchini Bread

If you do plan to grow them they are great, but you do get a lot. Make sure you check every other day at least because they grow fast and not as good once they get beyond a medium size. Larger means more water and less flavor.

The pineapple gives it an incredible flavor as well as making it super moist, just make sure you do NOT overcook it because the moisture will disappear. Remember it will cook a bit longer once you take it out of the oven and leave it in the pan to cool. Cut and serve warm!

Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!

Zucchini Pineapple Bread (pina Colada Zucchini Bread)

Zucchini pineapple bread is so amazing!! The best way to make zucchini bread super moist and brings in a great sweetness naturally with added pineapple.

I just got a kitchen-aid mixer for my birthday and this is my first bread recipe and it was awesome! I'm making the muffins tomorrow!

I was confused by the zucchini pineapple recipe directions you say to fold in the grated zucchini and pineapple at the end, so it doesn't sink to the bottom, but your video shows mixing the eggs, oil, zucchini and pineapple, and the mixing in the dry ingredients.

Vegan Zucchini Pineapple Bread

You are correct, though they were with the wet ingredients, I see the confusion. This video was made a LONG time ago and over the years I have experimented beyond this and found that you get a better result mixing everything into a batter and then gently folding veggies and fruit in at the very end.

I followed the ingredient list adding the cinnamon and allspice to the wet ingredients which made the batter much darker than yours and completely over powered the pineapple and almond flavour. Next time, I will leave those two spices out. The cake was very moist and I will definitely try it again.

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Quick & Easy Zucchini Bread Recipe With Pineapple

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Homemade Zucchini Pineapple Bread

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Orange Zucchini Bread With Orange Glaze

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Zucchini Bread With Pineapple Recipe

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Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.You don't have to sacrifice taste or texture to enjoy Healthy Zucchini Bread. Made with whole grains, shredded zucchini,