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Zuchinni Pineapple Bread sliced on a wire rack

Pineapple Zucchini Bread

Kathleen Phillips | GritsAndGouda.com
My favorite part of Pineapple Zucchini Bread is the soft and chewy end piece. I also like to toast it in the toaster and spread cream cheese on it for breakfast or an afternoon snack. No mixer needed on this quick bread-just a spoon and bowl.
Prep Time 12 mins
Cook Time 45 mins
Total Time 57 mins
Course Dessert
Cuisine American
Servings 20 servings
Calories 200 kcal


  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 2 cups shredded zucchini about 2 small to medium zucchini
  • 1 8-oz can crushed pineapple, drained (about 3/4 cup)
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°
  • In a large paper plate or medium bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg. I like to use a large, rimmed paper plate so I only have to wash one bowl.
  • Whisk eggs or stir with a fork in a large bowl. No mixer needed for this recipe.
  • Press zucchini between paper towels to pat dry, then add to the eggs in the bowl. Add pineapple, oil and vanilla and stir well.
  • Add dry ingredients to the zucchini mixture and stir until dry ingredients are  moistened. Spoon batter into two greased 9x5-inch loaf pans or three 8x4-inch loaf pans. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan on a wire rack. Remove bread from pan and let cool completely on a wire rack.
Keyword breakfast bread, easy, lunchbox, no yeast bread, pineapple, quick bread, snack, zucchini, zucchini bread