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!
Pineapple Zucchini Bread Recipe
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.
Healthy Zucchini Bread With Pineapple
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
Zucchini Bread With Coconut And Pineapple
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.
Amish Zucchini Bread Recipe With Pineapple
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.
Applesauce Zucchini Bread
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...You don't have to sacrifice taste or texture to enjoy Healthy Zucchini Bread. Made with whole grains, shredded zucchini, and sweet pineapple, this recipe for zucchini bread is low in fat, naturally sweetened, and most importantly, irresistibly delicious.
Just like my recipe for Healthy Banana Bread and Whole Wheat Blueberry Muffins, this recipe for Zucchini Bread produces a whole grain baked good that is moist, tender, and perfectly sweet.
I know a lot of people say their recipe for zucchini bread is the best, but my mom's recipe for Zucchini Bread truly is the best.
Honey Walnut Zucchini Bread
Her secret to making the best zucchini bread was to add crushed pineapple to the quick bread along with shredded zucchini. The pineapple keeps the zucchini bread super moist and helps to sweeten the bread naturally while adding flavor to boot.
Before you begin preparing the quick bread, you need to prep the zucchini. It is an easy process, but pay attention to my tips to ensure the perfect Zucchini Bread.
Whole wheat zucchini bread is very moist, therefore the bread will grow mold quickly if left at room temperature for more than one day.
Best Pineapple Zucchini Bread Recipe
I recommend allowing your zucchini bread to cool completely and then storing the zucchini bread in an airtight container in the fridge for 3-5 days.
Alternatively, you can freeze your cooled bread in a freezer-safe bag for up to 3 months. I highly recommend wrapping the cooled bread in plastic wrap followed by foil before placing it into the freezer-safe bag, to prevent freezer burn. Defrost the bread overnight in the refrigerator and then enjoy it within 5 days.
Made with whole grains, shredded zucchini, and sweet pineapple, this recipe for zucchini bread is low in fat, naturally sweetened, and most importantly, irresistibly delicious.
Grandma's Pineapple Zucchini Bread
Whole Wheat Flour: This recipe can be made using whole wheat flour, all-purpose, or whole white wheat flour. I recommend using whole white wheat, as it is still a whole grain, but bakes up lighter.
Freezing Zucchini Bread: Cool the bread fully, then wrap it in a layer of plastic wrap followed by a layer of foil. Place into a freezer-safe storage bag and freeze for up to 3 months. Defrost overnight in the refrigerator and then use it within 5 days
Calories: 183 kcal | Carbohydrates: 27 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 27 mg | Sodium: 202 mg | Potassium: 167 mg | Fiber: 2 g | Sugar: 13 g | Vitamin A: 93 IU | Vitamin C: 6 mg | Calcium: 46 mg | Iron: 1 mg
Mennonite Girls Can Cook: Zuchinni Pineapple Loaf
Hi, I am Kristen, creator of A Mind Full Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.This Pineapple Zucchini Bread is a quick loaf recipe that’s a little bit different. Watch the video showing you how to make this Pineapple Zucchini Bread, then scroll to the bottom of this post to print out the recipe so you can make it at home.
Every time I go to the store (which is pretty much every other day), I buy a large bunch of bananas. The thought is that we’ll eat them, naturally. But in reality, 3 of the 6 bananas end up becoming brown-spotted.
One hint of brown on a banana, and no one in my family is going to eat it, so I end up using those browned bananas in banana bread or muffins. Or I mash them up and store them in the freezer for later use. Storing that mashed banana in the freezer, by the way, is a great tip. It looks kind of brown and yucky… but it still keeps well and works perfectly in banana bread recipes.
Low Sugar Zucchini Bread Recipe
As fabulous as it is, one can only eat so much banana bread. So today’s post is focused on trying something new. I still have bananas on my counter becoming perfectly over-ripened, but I opted to make a Pineapple Zucchini Bread instead.
I must take a moment to note here that my 17-year old son absolutely HATES zucchini… with a passion. When I put sautéed zucchini on his dinner plate, he protests
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