• Pineapple Zucchini Bread

Pineapple Zucchini Bread

Instructions

  • 1. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and pecans.
  • 2. In a large bowl beat eggs, add sugar, oil and vanilla. Mix well. Stir in zucchini and pineapple, stir in dry ingredients until moistened.
  • 3. 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.
  • 4. Icing: Mix together powdered sugar, vanilla and milk (add lime juice if you want some tang). Pour or drizzle over top of loaf of bundt cake.
Published on February 26, 2018 | In | By |
6 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2 mini loaves, 1 bundt cake

    • Ingredients

    • 3 cups flour
    • 2 tsp baking soda
    • 1 1/2 tsp salt
    • 2 tsp baking power
    • 2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 3/4 cup chopped pecans
    • 3 eggs
    • 1 1/2 cups sugar
    • 1 cup cooking oil
    • 2 tsp vanilla
    • 2 1/2 cups shredded zucchini
    • 1 8oz. can crushed pineapples
    • ICING
    • 1 1/2 cups powdered sugar
    • 1 tsp vanilla extract
    • 1-2 tablespoons milk
    • Optional: subtitute 1 tbsp of lime juice for milk
    • Difficulty Level

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.

Try this zucchini bread for breakfast, brunch, or 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. You can bake this recipe as one big loaf in a regular sized bread pan or two mini-loaves, or as a bundt cake. I personally like the mini loafs because you get more of the crunch top which is the best part in my opinion. Also, you get two so you can share with a friend.

Choose your pan type.

Check out these cute, oven-safe, disposable loaf pans to share with friends and neither of you have to worry about returning a pan. Or if a bundt cake is more your style, here’s the bundt pan I use. Or, make a full size loaf using a reusable loaf pan which is great if you like to bake fresh bread too.

Tips for success on the first try

Make sure you don’t overcook this bread or it will loose it’s wonderful moist quality. You want to pull it from the oven as soon as the toothpick or cake tester comes out clean. A couple minutes before it’s ready you’ll start to see the middle of the loaf firm up and become less shiny. I usually let mine cool in the microwave uncovered. If you cover it before it cools all the way, the top can get a little soggy and loose its deliciously crust top layer. Once it’s completely cooled, I usually cover it with foil if I’m taking it somewhere, or just dig right in if we’re enjoying it at home.

Other Helpful Tools for Making This Recipe:

Ingredients

  • 3 cups flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 tsp baking power
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup chopped pecans
  • 3 eggs
  • 1 1/2 cups sugar
  • 1 cup cooking oil
  • 2 tsp vanilla
  • 2 1/2 cups shredded zucchini
  • 1 8oz. can crushed pineapples
  • ICING
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tablespoons milk
  • Optional: subtitute 1 tbsp of lime juice for milk

Instructions

  • 1. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and pecans.
  • 2. In a large bowl beat eggs, add sugar, oil and vanilla. Mix well. Stir in zucchini and pineapple, stir in dry ingredients until moistened.
  • 3. 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.
  • 4. Icing: Mix together powdered sugar, vanilla and milk (add lime juice if you want some tang). Pour or drizzle over top of loaf of bundt cake.

Recipe Rating

  • (3.8 /5)
  • (43 Rating)

Instructions

  • 1. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and pecans.
  • 2. In a large bowl beat eggs, add sugar, oil and vanilla. Mix well. Stir in zucchini and pineapple, stir in dry ingredients until moistened.
  • 3. 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.
  • 4. Icing: Mix together powdered sugar, vanilla and milk (add lime juice if you want some tang). Pour or drizzle over top of loaf of bundt cake.

Rate this recipe

Pineapple Zucchini Bread

  • 43 People Rated This Recipe

  • Average Rating

    (3.8 / 5)

Comments

  1. Geraldine December 6, 2017 at 1:33 am #

    Could I replace the zucchini with carrots??Would it still be as moist?

    Reply
  2. Kristen October 4, 2017 at 5:27 pm #

    Should the pineapple be drained for this recipe? Thank-you for sharing. My mom always used to make a recipe similar to this.

    Reply
    • Angela G. October 4, 2017 at 5:39 pm #

      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. 🙂

      Reply
  3. Nancy September 14, 2017 at 6:55 pm #

    Very good and moist

    Reply
    • Angela G. September 26, 2017 at 1:02 pm #

      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. 🙂

      Reply

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