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!
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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.
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
Took note, sounds good to me will certainly try it out. Thank you
Great! Hope you enjoy it!
Could I replace the zucchini with carrots??Would it still be as moist?
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/recipe-items/peaches-and-cream-carrot-bread-with-cream-cheese-icing/
Should the pineapple be drained for this recipe? Thank-you for sharing. My mom always used to make a recipe similar to this.
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. 🙂
Very good and moist
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. 🙂