Zucchini Bread With Pineapple (2024)

At this time of year there is an abundance of zucchini and this zucchini bread with pineapple is a delicious way to use up some of it. I love the pineapple in the zucchini bread because it makes the bread more moist and gives a little extra flavor and texture to the bread. I also add chopped walnuts so there are a lot of great flavors going on in this bread. It is so moist that you can eat it with or without butter. Zucchini bread is a real treat with coffee in the morning or makes a great snack anytime. You may want to double the recipe so you have plenty of this bread on hand. It makes a great gift and freezes well for later. If you have never tried zucchini bread with pineapple, you have got to try it!

What do I need to make zucchini bread with pineapple:

• 1 1/2 cups of unpeeled and grated zucchini (no need to peel or drain the zucchini)
• 2 eggs, beaten
• 1/2 cup avocado oil (any neutral oil will do such as canola, sunflower, etc.)
• 1/2 cup (8 oz can) of crushed pineapple in its own juice, drained
• 1 tsp vanilla extract
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp fine sea salt
• 1/2 tsp baking powder
• 1 cup walnuts, chopped (optional)

How to make zucchini bread with pineapple:

• Grate 1 1/2 cups unpeeled zucchini.
• Beat two large eggs in a large mixing bowl
• Add oil, brown and granulated sugars, drained pineapple and vanilla and mix well. Add the zucchini and stir into the wet mixture. Don’t use a mixer – stir ingredients with a wooden spoon so the zucchini remains intact.
• Mix dry ingredients together in a medium size bowl. Add dry ingredients to the zucchini and pineapple mixture and mix in until combined.
• Add chopped nuts and stir into the batter (optional).
• Put batter in a 9×5 loaf pan that has been sprayed well with non-stick spray. You may line the pan with parchment paper if you desire. I just used the non-stick spray and it came out of the pan without any sticking.
• Bake in a pre-heated 350 degree oven for 45-50 minutes or until a toothpick inserted in center of loaf comes out clean.
• Let the bread cool in the pan for about 5 minutes and then invert onto a cooling rack.
• Let the bread cool before slicing it (if you can wait that long)!

Options for making zucchini bread with pineapple:

• You may add in raisens or dried cranberries and pecans can be used instead of walnuts.
• Try adding in some coconut flakes.
• A little grated carrot or apple could be added.
• You could add a touch of nutmeg and/or ground ginger into the batter.
• Double the recipe to make two loaves and follow the same instructions.

How to store zucchini bread:

• Let bread cool completely and wrap in tinfoil or place in a ziplock bag. Bread should keep for about 3 days at room temperature or to extend shelf life place it in the refrigerator if you aren’t going to eat it right away.
• Bread can also be frozen wrapped in tinfoil and placed in a freezer ziplock bag or in an airtight container. Unthaw the bread on the counter overnight before serving.

Delicious bread recipes to try:

Low Fat Banana Bread

Copycat Starbucks Pumpkin Bread

Blueberry Streusel Sweet Bread

Raspberry Chocolate Chip Muffins