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.
Zucchini And Pineapple Bread
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 greatly and has to hide it in his other food to get it down his throat. The kid just does not like zucchini.
Do you have any tips for getting kids to eat zucchini? He looks at it with quite a lot of disdain, and although I ask him to at least take a few bites of it during dinner… he doesn’t like it much at all.
Pineapple Cranberry Zucchini Bread
The kiddo watched me make this Pineapple Zucchini Bread with major skepticism. To my surprise, he wanted to taste it the next morning. HE LOVED IT! My zucchini-hating son loved this zucchini bread. I thought that was pretty cool. In fact, the kid could not stop eating it. Good thing the recipe makes two loaves.
In this recipe, I opted to grate the zucchini finely- rather than use the regular cheese-grater size grate. I thought that worked well because you don’t seeing glaring green pieces in the slices. Glaze was an option I considered, but really the bread is perfectly delicious on its own… especially when warmed slightly and smeared with real butter.
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Pineapple Zucchini Bread With White Chocolate Chips
Serving: 1 slice , Calories: 224 kcal , Carbohydrates: 42 g , Protein: 4 g , Fat: 4 g , Saturated Fat: 3 g , Cholesterol: 34 mg , Sodium: 302 mg , Potassium: 185 mg , Fiber: 1 g , Sugar: 23 g , Vitamin A: 130 IU , Vitamin C: 8.1 mg , Calcium: 34 mg , Iron: 1.5 mgMoist 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 Pineapple Bread
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 Favorite Pineapple Zucchini Bread
*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.
When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.It’s that time of year when there’s an abundance of zucchini pretty much everywhere you look. We eat quite a bit of zucchini but usually as part of dinner. But even if you don’t like zucchini, it’s hard not to like this wonderfully flavorful bread.
Pineapple Carrot Zucchini Bread Recipe
This Pineapple Zucchini Bread is based on my mother’s recipe that I’m sure she got from someone else who probably also got it from someone else. Her recipe box was filled with wonderful shared recipes like this one.
I only make a few adjustments to her version, adding brown sugar, a little more cinnamon, and some different nuts. But there’s no way I’m baking this bread without the pineapple. To be honest, my younger self always assumed all zucchini bread had pineapple in it, but I’ve learned that isn’t the case. But I do highly recommend it. It adds a little sweetness and gives the bread a richer flavor. It’s not a heavy flavor, though. In fact, you might not be able to single it out if you didn’t know it was there.
This Pineapple Zucchini Bread recipe makes two loaves so you can share one and keep one all to yourself. Or wrap one and put it in the freezer to enjoy later. Remember, if you want to make muffins instead of loaves, read my tips here.
Secret Recipe Club: Pineapple Zucchini Bread
As much as I love good ol’ banana bread, I hold this sweet, nutty, spiced zucchini bread in high esteem. It’s great for, well… To be honest, I happily welcome a slice anytime of day. Morning, afternoon, or evening. Warm or at room temperature. It’s all good. It’s the perfect way to make use of your summer zucchini bounty!
For ingredient quantities and full instructions, scroll down to the recipe card at the bottom of this post. Here are some helpful notes about the ingredients.
Whether or not you peel the zucchini is a matter of preference. Left unpeeled, the peel will soften and essentially disappear into the bread as it bakes. Leaving the peel will also speed up your prep time.
Zucchini Bread With Pineapple Recipe
If you prefer to peel the zucchini, that’s fine, too. Some people don’t like seeing any of that darker green color in their baked goods, so removing the peel will help with that. You can use a vegetable peeler to make quick work of removing the peel.
You shouldn’t need to drain it aggressively unless it seems especially wet. Zucchini have varying amounts of water depending on freshness, so your experience will likely vary from time to time.
For most zucchini, I usually just place a paper towel on top of the grated zucchini to absorb the excess moisture. The zucchini should still feel slightly wet to the touch. Conversely, if your zucchini seems dry, just sprinkle a little water over it after grating.
Zucchini Pineapple Bread Recipe
No mixer needed here! Just grab a couple of mixing bowls and a big mixing spoon. You’ll have the batter mixed and ready to bake in short order!
Prepare for baking. Heat the oven to 350°F. Grease two standard 9- by 5-inch loaf pans. If you prefer, line the pans with parchment paper and grease the paper. I recommend using a cooking spray with flour, like Baker’s Joy or Pam Baking.
Combine the dry ingredients and sugars. Whisk together the flour, brown sugar, sugar, baking soda, cinnamon, salt, and baking powder in a large bowl. Make a well in the center.
Pineapple Coconut Zucchini Bread Recipe
Add the wet ingredients to the dry ingredients. Pour the butter mixture into the well in the flour mixture. Stir to combine, mixing until there are a few streaks of flour remaining.
Bake. Divide the batter evenly between the two prepared pans, and spread the batter evenly. Bake 50 to 60 minutes. When the bread has browned and a toothpick inserted into the center comes out clean, the loaves are ready to come out of the oven.
Cool. Place the pans on a wire rack to cool for 10 minutes. Then transfer the bread from the pans directly onto a wire rack to cool completely.
Pineapple Zucchini Bread Recipe
After the bread has completely cooled, wrap
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