Easy Zucchini Pineapple Bread Recipe

Moist and delicious, this is a quick bread recipe with a healthy dose of grated zucchini, pineapple, and whole wheat flour. It's very easy to make, keeps really well, and can be frozen. It has walnuts for crunchiness and can be adapted into muffins or a tube cake.

This easy recipe is based on the first traditional zucchini bread I ever made. It turned out so wonderful that I hardly ever stray from it.

I must 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.

Vegan Zucchini Pineapple Bread

I love a healthy zucchini bread recipe in the morning or as a snack, so I tweaked it a little and added more wholesome ingredients to make it with less refined sugar and flour.

Now, I always keep slices of this one in the freezer for quick breakfasts. My brother might add that it makes the best toast with a honey or maple syrup drizzle.

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 vegetable's bounty which can sometimes be overwhelming.

Applesauce Zucchini Bread Recipe

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

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.

This is a simple recipe, similar to old-fashioned muffins where the dry ingredients are stirred in one bowl, the wet ingredients in another, and then both preparations are combined.

Classic 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.

When is the bread done: the pineapple and zucchini make this a moist bread, so the cake tester or toothpick will come out clean but shiny. The top will spring back when you softly touch it.

They don't even need a sprinkling of powdered sugar. Though you might want to add it if you want to increase the sweetness of the muffins.

Cranberry Pineapple Zucchini Bread Creations By Kara

How to make muffins : simply follow the recipe and use regular muffin tins with or without paper liners. Fill them ¾ full. It yields a lot, like 24 regular muffins, so consider halving the recipe or be prepared to freeze some. Unless you have a huge household or school bake sale.

It might be that you beat it too much after adding the flour, that you're using a bad recipe, or the oven was not preheated.

Those are the most common things why it might be dense and unappealing. Follow the instructions in the recipe card below and you'll have a great zucchini bread.

Pineapple Bread Recipe 365 Days Of Baking And More

There might be too much liquid in the recipe, the pan might be too small for the amount of batter, or the oven might be set at the wrong temperature.

Zucchini can release a lot of liquid after its grated, and you should squeeze it before adding it to the batter. Use the appropriate pan stated in the recipe, and always preheat the oven 20 minutes before baking.

Let me know in the comments below if you made this recipe andloved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.

Easy Zucchini Bread

Zucchini: grate them at the last moment possible to avoid them from releasing liquid. Do so with a coarse grater (large holes) or in the processor, as I do. But be careful not to make a zucchini paste if processing them. But make sure they are minced. This recipe doesn't work well if you coarsely chop the zucchini.

Flour: you can use only all-purpose or cake flour, but I think that adding a part of whole wheat flour makes it richer. Make sure it's superfine flour for best results. I use one that is almost as fine as all-purpose. If you use a coarser whole wheat flour the bread will have a denser texture.

Alternative flours: you can use a small amount of oat flour or almond flour to add more texture. About ¼ cup that you need to substract from the white flour.

Zucchini Pineapple Bread

Pineapple: I tried this recipe both with canned and fresh pineapple. The former gives better results, but, if you want to use fresh fruit anyway, the bread will still be very good but less sweet and with less depth of flavor. Make sure it is finely chopped.

Nuts: walnuts are perfect for this recipe, but pecans work just as well. I haven't tried it with any other nut, though I think macadamias and hazelnuts would probably work.

If the room is hot since fruits ferment and ruin the bread, especially pineapple. If that is the case I suggest you keep it in the fridge, well wrapped. You can also freeze it, well wrapped, for a month. I like to cut it before freezing and take out as many slices as I need. Then warm it in the oven or toast it.

Easy Zucchini Bread With Pineapple

Making zucchini pineapple muffins : follow the recipe and use regular muffin tins with or without paper liners. Fill them ¾ full. It yields a lot, like 24 regular muffins, so consider halving it or be prepared to freeze some. Eat them plain or with a sprinkling of powdered sugar if you enjoy a sweeter muffin.

I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.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.

Zucchini Pineapple Bread (pina Colada Zucchini Bread)

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.

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.

Zucchini Bread With Pineapple

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.

*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.

Ultimate Zucchini Bread

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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.

Zucchini Pineapple Quick Bread Recipe

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.

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