Pair this Pineapple Zucchini Bread with a Dill Pickle Eggs Salad Sandwich, a Pineapple Tequila Sunrise and Strawberry Rhubarb Pie for dessert!
★ Why You’ll Love this Recipe ★
This amazing pineapple zucchini bread recipe came to me from a lady named Helen Brookman who lovingly passed along her recipes, with the help of the Hospice of The Rapidan. My mom handed the recipe on to me with a few of her own touches.
The best zucchini bread you'll ever try!
Everyone says this is the best zucchini bread they've ever had.
It's become a family fav and I think what makes it is the pineapples! It's very moist on the inside and the flavor is sweet with a hint of salty.
You can top it with icing but it really doesn't even need it. It's great without icing as well. Your choice!
Try this zucchini bread for breakfast, brunch, or dessert!
Try it for breakfast, brunch or serve it up as a healthy dessert.
This loaf bread make a great brunch menu item for holidays like Easter or when zucchini season rolls around, I make this a lot for a healthy dessert and then again for breakfast the next day.
★ Ingredients You'll Need ★
Here's everything you'll need to make this yummy, moist pineapple zucchini bread:
- Flour. All purpose flour works great. You do not need to use bread flour since this is not a yeast bread. You can use whole wheat flour or almond flour. If using almond flour, you'll need to double the amount.
- Baking soda. Be sure your baking soda is not expired for best results.
- Salt. Regular table salt is fine but you could also use fine sea salt for a touch of extra flavor.
- Baking power. Again, check your expiration date! Fresh works better.
- Cinnamon. Ground cinnamon powder.
- Nutmeg. This can be left out if you're not a fan of nutmeg but I love the nutty flavor it adds.
- Chopped pecans. You could substitute any chopped nuts.
- Eggs. I prefer organic, corn-fed eggs. They have much more flavor.
- Sugar. Just white table sugar is all you need.
- Cooking oil. Vegetable oil, canola oil, avocado oil or even coconut oil works well.
- Vanilla. Real vanilla extract is best. (Not imitation)
- Shredded zucchini. Hand-squeeze out extra liquid after shredded. Leave the peel on. I use a food processor to quickly shred.
- Canned crushed pineapples. Do not drain. The extra liquids help produce a delicious, moist loaf.
★ How to Make this Zucchini Bread ★
This bread is very easy to make. It's a quick bread so no rising, kneading and no yeast is required. Just combine ingredients and stir to create your batter, then bake.
Watch step by step how to make this pineapple zucchini bread:
★ Tips & FAQs ★
You can bake this recipe as two loaves in a standard 9x5 sized bread pan, you can bake as four mini-loaves. Cook time may vary depending on the size and material of your pan. So the best way to know if your loaf is done is by inserting a toothpick into the center. As soon as it comes out clean, it's done.
Mini Loaf Pans. You'll want to reduce the cook time by 15-20 minutes. This can vary depending on the type of pan you have (metal, glass or paper).
Check out these cute, oven-safe, disposable mini loaf pans to share with friends and neither of you have to worry about returning a pan.
Yes! To make a zucchini bundt cake: Use a bundt pan insteaad of a loaf pan, and you will need to add 15-20 minutes of cook time. Use the toothpick test toward the end of the bake time to check and see it it's done. As soon as the toothpick come out clean, pull it out of the oven.
Don't overcook it. Zucchini bread is naturally moist thanks to the zucchini and the pineapples also add moisture. However, if you overcook it, it will loose its wonderful moist quality. This is so important.
You want to check your bread multiple times towards the end of baking. I set my timer 10 minutes early so I can start checking whenever I bake anything.
Since every oven, even pan, and every altitude is different, you can't be 100% sure of the timing. But you can use a toothpick to test your bread. As soon as a toothpick comes out clean, pull your loaves from the oven and let them cool in the pan.
You want to pull the bread from the oven as soon as the toothpick or cake tester comes out clean.
A helpful trick is to look for visual clues that it's almost done baking. A couple minutes before it's finished, you'll start to see the middle of the loaf firm up and become less shiny.
You want to let it cool, uncovered. The microwave is a great place to do this. If you cover your loaves before they cool all the way, the top can get a little soggy and loose its delicious, crusty top layer.
Once your loaves are completely cooled, cover loosely with foil if you're taking them somewhere, or just dig right in if you're enjoying them at home.
★ More Zucchini Recipes ★
Love homemade breads?
Have more zucchini to use and want to make dinner?
Check out my delicious recipe for Vegetable Lasagna with Alfredo Sauce
This pineapple zucchini bread recipe was featured on South Your Mouth, Julia’s Simply Southern and Menu Plan Monday!
Pineapple Zucchini Bread
Equipment
Ingredients
- 3 cups flour
- 2 teaspoon baking soda
- 2 teaspoon salt
- 2 teaspoon baking power
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¾ cup chopped pecans
- 3 eggs
- 1 ½ cups sugar
- 1 cup cooking oil
- 2 teaspoon vanilla
- 2 ½ cups shredded zucchini squeeze out extra liquid
- 1 8 oz. crushed pineapples (do not drain)
ICING
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk
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Instructions
- In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and pecans.
- In a large bowl beat eggs, add sugar, oil and vanilla. Mix well. Stir in zucchini and pineapple, stir in dry ingredients until moistened.
- Grease loaf pans or 1 bundt pan using Baker's Joy. Bake at 325˚ for 50-60 mins or until a toothpick comes out clean. Let cool for at least 10 minutes. If baking in a bundt pan, gently flip the cake over onto a dish or cake stand.
- Icing: Mix together powdered sugar, vanilla and milk (add lime juice if you want some tang). Pour or drizzle over top of loaf or bundt cake.
Video
Notes
- Do not drain the crushed pineapples. Go ahead and empty the entire contents of the can into the bowl.
- Squeeze the shredded zucchini to get rid of extra liquid with your hands. I just grab a handful and squeeze then put it into the measuring cup.
Sadie says
Should I store left over cake in the fridge?
Thanks😋
Angela G. says
Hi Sadie, No need to refrigerate if it's out just for a few days. Just wrap the loaf tightly with plastic and you can store on the counter for 3 days. If you want the bread to last longer, you can refrigerate it for up to a week.
Jessica says
Hi Can you use oat flour instead?
Angela G. says
Since oat flour is not the same weight as all purpose flour, you can substitute 1/4 of the amount of flour with oat flour safely. To substitute all of the flour, might cause the bread not to rise as much as it should.
Renita says
Turned out great.Even my husband loved it.Thanks for the recipe.Will make this again.
Angela G. says
Hi Renita, I'm so glad you and your husband enjoyed it. Thanks for the review!
Andria says
This turned out so good!! The only thing I changed was I made my gluten free and added extra flour for high altitude but it was so good will definitely make again!!
Angela G. says
Hi Andria, Thanks for the feedback! Glad you liked the recipe!
Catmom says
Can I use dried pineapple in this ?
Angela G. says
You could use dried pineapples if you rehydrate them first by soaking them in water for at least an hour or overnight for best results. Otherwise the bread will come out very dry. You can have a little fun with this process by soaking them in fruit juice, rum or another liquid other than water to add an extra layer of flavor. If you try it, let me know how it comes out!
Sandy says
I doubled the recipe to make two regular loafs and this happened. Was the original recipe for two regular loaves? Thank you
Angela G. says
Hi Sandy, yes the recipe makes two loaves.
Karen says
Made this today .. seemed dry and had a strong taste of nutmeg even though I only used 1/4 teaspoon. Ended up with a small Bundt cake and 2 small breads. I doubt if I make it again.
Angela G. says
Hi Karen, I appreciate the feedback. It’s possible that since you made a Bundt cake and two loaves that’s why it came out dry. The recipe is written for one large Bundt cake or two small loaves. So it could be that it overcooked and if you ask this bread too long it does quickly get dry. I hope you might try it again and maybe leave out the nutmeg if that’s not your cup of tea. Also when you bake it, you want to pull it out of the oven as soon as it sets in the very center and not any longer.
Heather says
Easy and very delicious!
Angela G. says
Hi Heather, I'm so glad you enjoyed the recipe! Thanks for the feedback. 🙂
Brenda says
Is the pineapple drained?
Angela G. says
Hi Brenda, Nope. You do not need to drain the pineapple.
april driggers says
OOOH looks delicious! I love breads where you can see the little nuggets of yum mixed in. My carrot cake is like that (not NEARLY as healthy as this, however, which is why we only have it once a year! LOL) I can't wait to try this.
Angela G. says
Thanks, April! I think you'll love this zucchini bread recipe. It's one of my personal faves. But now I actually want a piece of your carrot cake! lol
L Maskell says
Took note, sounds good to me will certainly try it out. Thank you
Angela G. says
Great! Hope you enjoy it!
Angela G. says
I think you could for sure. I actually created a recipe similar to this using carrots if you want to check that one out instead: https://www.mightymrs.com/peaches-and-cream-carrot-bread-with-cream-cheese-icing/
Geraldine says
Could I replace the zucchini with carrots??Would it still be as moist?
Angela G. says
I think you could for sure. I actually created a recipe similar to this using carrots if you want to check that one out instead: https://www.mightymrs.com/peaches-and-cream-carrot-bread-with-cream-cheese-icing/
Kristen says
Should the pineapple be drained for this recipe? Thank-you for sharing. My mom always used to make a recipe similar to this.
Angela G. says
I use crushed pineapples and do not drain them. You do want to squeeze the water out of the zucchini though! Hope you enjoy this as much as your mom's. 🙂
Nancy says
Very good and moist
Angela G. says
Thanks for the feedback, Nancy. Glad you enjoyed the recipe. This is my go-to zucchini bread recipe as it's been a hit with my family too. 🙂