Zucchini Bread Recipe Made With Pineapple

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.

Secret Recipe Club: Pineapple Zucchini 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.

Zucchini Bread With Pineapple

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.

Easy Zucchini Pineapple Bread With Figs

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.

Mom's Zucchini 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.

Zucchini Bread With Coconut And Pineapple

*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.

We and our 1609 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. These choices will be signaled to our partners and will not affect browsing data.

Zucchini Pineapple Banana Bread

Store and/or access information on a device. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content.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!

Easy Zucchini Bread Recipe With Pineapple

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.

Grandma's Pineapple Zucchini Bread

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

Healthy Zucchini Bread With 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.

Pineapple Zucchini Bread Homemade Food Junkie

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