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This zucchini pineapple bread recipe couldn’t be simpler to make! No mixer needed and mixes up in minutes. With crushed pineapple, toasted nuts, and sweet raisins this zucchini bread is a delicious summertime bread to enjoy.
When it comes to summertime, nothing beats all the baking with extra zucchini that I love to do. I love a good classic zucchini bread, or a chocolate zucchini cake with loads of chocolate, but today I’m stirring in some crushed pineapple to my zucchini bread. The pineapple adds wonderful flavor and moisture!
This zucchini bread with pineapple couldn’t be easier to mix up. You just need a couple mixing bowls, a whisk and a spatula and a few minutes of your time. I stirred in some crushed, toasted nuts and raisins for extra flavor and texture.
My zucchini pineapple bread recipe is wonderfully moist and delicious. This is a great recipe with wonderful flavor. I know you’re going to love it! It’s so good, you might want to make a double batch and make two loaves!
- Oil vs butter in your quick breads..what’s better? Find out the difference and what I prefer!
- Confused on what the difference is between quick breads and coffeecakes – give this post a read!
- Want to know more about quick breads? Then read this article “What’s quick bread“? and learn more!
Why you will love this pineapple zucchini bread
- No mixer needed – Like most all quick bread recipes, you do not need a stand mixer or hand mixer to make this zucchini bread recipe. You just need a whisk and a spatula to bring it together!
- Quick prep time – This pineapple zucchini bread takes only minutes to mix up and it’s ready for the oven.
- Wonderful to freeze – This zucchini bread with pineapple is great to freeze when fresh zucchini is not in season so it can be enjoyed all year round!
- All purpose flour – Be sure to measure your flour correctly by spooning the flour into your measuring cups so you don’t end up with too much flour which can make for a dry bread.
- Granulated sugar – To sweeten the zucchini bread. Can also use light brown sugar. When you add sugar, it adds not only sweetness but provides moisture and tenderness. If you want to reduce sugar in a quick bread, I recommend reducing by 1/4 cup to 1/3 cup.
- Salt – To help balance the sweetness. Read more about the role of salt in baking!
- Baking powder – To help the pineapple zucchini bread recipe rise. Do not confuse with baking soda, which is not the same ingredient.
- Cinnamon – For flavor.
- Nutmeg – For flavor.
- Eggs – Use room temperature eggs so your bread rises tall.
- Vegetable oil – You can use melted butter instead of oil, or another oil like canola oil. Melted coconut oil can also work but can impart flavor.
- Milk – I used full fat milk for richness and tenderness, but a low-fat milk or dairy free milk can also work to make a dairy free zucchini bread.
- Vanilla extract – I prefer pure vanilla, but imitation vanilla can also work. You can also make your own homemade vanilla.
- Shredded Zucchini – You will need 2 small zucchinis, shredded. Do not squeeze out the shredded zucchini.
- Crushed pineapple – Add crushed pineapple drained. You can also use chopped pineapple, that you can dice smaller. Or fresh pineapple, that you crush in a food processor, or dice small with sharp knife.
- Chopped Walnuts (or pecans) – Optional but adds wonderful crunch. For best flavor, I recommend you toast the nuts first.
- Raisins – Optional but I love the sweetness and texture.
How to make Pineapple Zucchini Bread
Preheat and prepare pan.
Position a rack in the center of your oven. Preheat the oven to 350oF (177oC). Lightly grease a 9×5 inch loaf pan with non stick spray or line with parchment paper.
Mix dry ingredients
In a mixing bowl, whisk together flour, sugar, salt, baking powder, cinnamon, nutmeg, until combined.
Combine wet ingredients
In a second mixing bowl, beat eggs, oil, milk and vanilla with a whisk.
Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.
Stir in zucchini and crushed pineapple
Fold in shredded zucchini, crushed pineapple, chopped walnuts (or pecans), and raisins.
Bake the zucchini pineapple zucchini bread
Pour batter into the prepared loaf pan smoothing the top.
Bake in a preheated 350oF (177oC) oven for 60-70 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. The top should be golden brown. Remove from the oven and cool completely in the pan on a wire cooling rack.
How To Make The Best Quick Breads
- Measure your flour correctly. Too much flour in your bread recipe will make for a dry bread. I recommend measuring by weight using a kitchen scale. But if you are using measuring cups, then spoon the flour into your cup and level it off. Do not pack it down.
- Do not overmix. Once the dry ingredients are added to the wet ingredients, mix just until incorporated. If you continue mixing, your quick bread will develop too much gluten and become tough.
- Test for doneness. Not all ovens bake the same, and with a quick bread they can take a long time to bake. Be sure to test with a cake tester, or toothpick. You want the toothpick to come out clean, and with no wet batter.
- Make a glaze. Save the pineapple juice and use it to make a quick glaze. Or you could use lemon juice. Add 1 cup powdered sugar with 2 Tablespoons pineapple juice, and a 1/2 teaspoon vanilla extract. Drizzle over the cooled bread before serving.
- Use gluten free flour – Quick breads are easy to make gluten free. Just swap your all-purpose flour with a 1:1 gluten free flour blend and bake as directed.
Frequently Asked Questions
No do you do not need to squeeze the excess water out of the zucchini. The excess moisture from the zucchini helps to create a wonderfully extra moist bread.
I haven’t tried this myself, but I recommend you thaw the zucchini first, squeeze out the excess moisture (sine it’s frozen it most likely has more than if you used fresh) and gently fold in.
I baked this zucchini bread recipe in a 9×5 loaf pan, but you can use a smaller loaf pan but you will need to increase the bake time.
If baking this quick bread into muffins, scoop the batter into a muffin pan lined with muffin cups, and fill to the top. Bake at 400oF for about 20 minutes until a toothpick inserted comes out clean.
Wrap cooled zucchini bread in plastic wrap and store at room temperature for up to 4 days. For longer storage I recommend freezing for up to 3 months. Wrap in several layers of plastic wrap or tinfoil, and place in a freezer bag to prevent freezer burn. Thaw at room temperature before enjoying.
No, there’s no need to peel the zucchini.
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Zucchini Pineapple bread
- 2 cups (180 g) all purpose flour *spooned and leveled
- 1 cup (200 g) granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs room temperature
- ½ cup (120 mL) vegetable oil
- 6 tablespoons milk
- 2 teaspoons vanilla extract
- 1 ½ cup (150 g) shredded zucchini about 2 small
- ½ cup (128 g) crushed pineapple drained
- ½ cup (57 g) toasted chopped walnuts (or pecans) optional
- ½ cup (85 g) raisins optional
- Preheat and prepare pan. Position a rack in the center of your oven. Preheat the oven to 350°F (177°C). Lightly grease a 9×5 inch loaf pan with cooking spray or line with parchment paper.
- Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, salt, baking powder, cinnamon, nutmeg, until combined.
- Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, milk and vanilla extract.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Fold in zucchini, pineapple, walnuts, and raisins.
- Bake. Spoon batter into the prepared loaf pan. Bake in a preheated 350°F (177°C) oven for 60-70 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. The top should be golden brown. Remove from the oven and cool completely in the pan on a wire cooling rack.
- Storage: Wrap cooled zucchini bread in plastic wrap and store at room temperature for up to 4 days. For longer storage I recommend freezing for up to 3 months. Wrap in several layers of plastic wrap or tinfoil, and place in a freezer bag to prevent freezer burn. Thaw at room temperature before enjoying.
- Zucchinis: No need to peel the zucchini or squeeze out the extra moisture.
- Pan size: I used a 9×5 loaf pan, but if you want to bake in a smaller loaf pan be sure to leave room for the bread to rise (fill about 3/4 full). Add extra time if baking in a smaller loaf pan. Extra batter can be turned into muffins. See below.
- Muffins: If baking this quick bread into muffins, scoop the batter into a muffin pan lined with muffin cups, and fill to the top. Bake at 400°F for about 20 minutes until a toothpick inserted comes out clean.