Super moist and super delicious, this easy Carrot Zucchini Pineapple Bread has so much flavor! Loaded with plump raisins, crunchy walnuts, healthy zucchini, and natural sweetness from the carrot and pineapple, this easy, quick bread is perfect for brunch, lunch, or snacking any time!
To say I love this Carrot Zucchini Pineapple Bread would be an understatement. I simply adore it! It’s so moist, flavorful, and delicious, and the smell of it baking makes it so hard to wait for it to finish cooking!
Whenever I make this recipe, I’m reminded of coffee dates with old friends, memories with family, and precious moments. It’s the kind of recipe that is so memorable it’s easy to associate good times with it. Perhaps sharing a loaf at brunch with the family? Or taking a still-warm loaf to a good friend.
Zucchini Carrot Bread Recipe By Mara Michelle
Whether you’re baking it for yourself or for someone else, this twist on a classic zucchini bread is sure to become much loved in your family, too! Make a double batch and freeze a loaf to enjoy later; you won’t regret it!
All you need with a slice of this Carrot Pineapple Zucchini Bread is a cup of coffee or tea and a good book or a friend to catch up with! This bread makes a delicious snack – either warmed with a bit of butter or at room temperature in your lunch box. I love it for dessert after a meal of lasagna or a more simple meal of a hearty bowl of stew . Pair it with just about anything, or eat it all on its own!
Store any leftover Carrot Pineapple Zucchini Bread in an airtight container in the fridge for 3-4 days. You can also wrap up any leftovers, wrap them in plastic wrap and then tuck them into a freezer-safe plastic bag and freeze them for up to a month. I like freezing individual slices this way so I can just grab one, thaw it and eat it!
Pineapple Carrot Zucchini Bread + Video
Calories: 338 kcal , Carbohydrates: 43 g , Protein: 6 g , Fat: 18 g , Saturated Fat: 8 g , Polyunsaturated Fat: 4 g , Monounsaturated Fat: 4 g , Trans Fat: 0.5 g , Cholesterol: 61 mg , Sodium: 268 mg , Potassium: 237 mg , Fiber: 4 g , Sugar: 24 g , Vitamin A: 1763 IU , Vitamin C: 4 mg , Calcium: 48 mg , Iron: 1 mg
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.This homemade zucchini bread recipe is filled with shredded carrots, sweet pineapple, and coconut! Pineapple Carrot Zucchini Bread is spiced with ginger and cinnamon, and the perfectquick bread for breakfast, brunch, or an after school snack! Plus, a video below!
Perfect Pineapple Zucchini Bread
I know, I know–some of you are probably cringing at my total disregard for summer (and the fact that fall is still
In a few days, when California realizes it’s mid-August and the triple digits finally hit, the fall candles and recipes for Pumpkin Pecan Banana Bread and Pumpkin Chocolate Chip Scones will be returned to the fall box in exchange for high electric bills and ice cream recipes.
Luckily for you (and me), this Pineapple Carrot Zucchini Bread is the perfect blend of summer and fall. It’s full of rich spices like ginger and cinnamon, yet filled with coconut, pineapple, and the summer squash of all summer squashes…the zucchini.
Pandora's Box: Zucchini, Pineapple, Carrot Bread…
This recipe comes straight from my mom’s recipe box. It’s a recipe she was given by a friend back when she and my dad were first married, and it’s a recipe she made all of the time when we were kids.
In truth, I’d kind of forgotten about this recipe. While this recipe was the basis for my Lemon Zucchini Breadand Zucchini Apple Crumb Breadrecipes, I hadn’t actually had this particular version in a long while.
While I made a few modifications from the original with this recipe, I did pretty much stick to the original recipe (mama knows best, right??).
Zucchini Pineapple Bread
The warm spices mixed with the shredded zucchini, carrots, crushed pineapple, and coconut yields such a flavorful, comforting bread that is perfect for summer, fall, winter, or spring.
*Zucchini has a lot of water in it, and drying it out helps remove added moisture that might make the bread too wet.
I know, I know–some of you are probably cringing at my total disregard for summer (and the fact that fall is still
In a few days, when California realizes it’s mid-August and the triple digits finally hit, the fall candles and recipes for Pumpkin Pecan Banana Bread and Pumpkin Chocolate Chip Scones will be returned to the fall box in exchange for high electric bills and ice cream recipes.
Luckily for you (and me), this Pineapple Carrot Zucchini Bread is the perfect blend of summer and fall. It’s full of rich spices like ginger and cinnamon, yet filled with coconut, pineapple, and the summer squash of all summer squashes…the zucchini.
Pandora's Box: Zucchini, Pineapple, Carrot Bread…
This recipe comes straight from my mom’s recipe box. It’s a recipe she was given by a friend back when she and my dad were first married, and it’s a recipe she made all of the time when we were kids.
In truth, I’d kind of forgotten about this recipe. While this recipe was the basis for my Lemon Zucchini Breadand Zucchini Apple Crumb Breadrecipes, I hadn’t actually had this particular version in a long while.
While I made a few modifications from the original with this recipe, I did pretty much stick to the original recipe (mama knows best, right??).
Zucchini Pineapple Bread
The warm spices mixed with the shredded zucchini, carrots, crushed pineapple, and coconut yields such a flavorful, comforting bread that is perfect for summer, fall, winter, or spring.
*Zucchini has a lot of water in it, and drying it out helps remove added moisture that might make the bread too wet.
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