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Pineapple Zucchini Bread

This recipe has been a family favorite for many years. The pineapple and zucchini contrast nicely.

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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.

What size loaf pan works best?

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.

To 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 becomes 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.

Watch step by step how to make this pineapple zucchini bread:

Helpful Tools for Making This Recipe:

Mixing Bowls
Hand Mixer or Stand Mixer
Toothpicks or Cake Tester

This pineapple zucchini bread recipe was featured on Inspire Me Monday, South Your Mouth, Julia’s Simply Southern and Menu Plan Monday!

Pineapple Zucchini Bread

Pineapple Zucchini Bread with walnuts

Pineapple Zucchini Bread

This recipe has been a family favorite for many years. The pineapple and zucchini contrast nicely.
Author: Angela G.
4.1 from 59 reviews
Read Comments
Print Pin Rate
Cuisine: American
Skill Level: Easy
Recipe Type: Bread, Pastries, Vegetarian
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Servings
Yield: 2 mini loaves, 1 bundt cake


  • 3 cups flour
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • 2 tsp baking power
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¾ cup chopped pecans
  • 3 eggs
  • 1 ½ cups sugar
  • 1 cup cooking oil
  • 2 tsp vanilla
  • 2 ½ cups shredded zucchini
  • 1 8 oz. crushed pineapples


  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tablespoons milk
  • Optional: subtitute 1 tbsp of lime juice for milk


  • 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.


Nutrition Facts

Calories: 519kcal | Carbohydrates: 70g | Protein: 6g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 564mg | Potassium: 176mg | Fiber: 2g | Sugar: 44g | Vitamin A: 129IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 2mg
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Thursday 23rd of June 2022

Should I store left over cake in the fridge? Thanks😋

Angela G.

Saturday 25th of June 2022

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.


Saturday 12th of February 2022

Hi Can you use oat flour instead?

Angela G.

Saturday 12th of February 2022

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.


Wednesday 26th of January 2022

Turned out great.Even my husband loved it.Thanks for the recipe.Will make this again.

Angela G.

Thursday 27th of January 2022

Hi Renita, I'm so glad you and your husband enjoyed it. Thanks for the review!


Wednesday 1st of September 2021

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.

Wednesday 1st of September 2021

Hi Andria, Thanks for the feedback! Glad you liked the recipe!


Wednesday 18th of August 2021

Can I use dried pineapple in this ?

Angela G.

Wednesday 18th of August 2021

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!