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    Home > Breads > Pineapple Zucchini Bread

    Pineapple Zucchini Bread

    July 28, 2017 by gritsandgouda 2 Comments

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    My favorite piece of Pineapple Zucchini Bread is always the end piece. It's tender on the inside with a slight crunch at first bite while still being a little chewy-in a good way! I also love to toast it and spread cream cheese on it for breakfast or an afternoon snack.

    Zucchini Pineapple Bread

    You won't need an electric mixer for this recipe. Just stir and spoon into the pans. I usually choose to make the three 8x4-inch pans so I can eat one, give one away, and freeze one.

    Why add pineapple to zucchini bread?

    The crushed pineapple adds a yummy tropical flavor but along with the zucchini, it also helps keep the bread moist and tender for days. As you can see in the picture above, the crust is nicely browned and has a slight crunch on the edges.

    Zucchini Pineapple Bread sliced on a wire rack. One slice toasted and spread with cream cheese on parchment paper

    Have you ever toasted zucchini bread and spread the crispy slice with cream cheese? It is the Southerner's equivalent to a New Yorker's toasted bagel with cream cheese...only better!

    How can I serve zucchini bread?

    Don't limit this yummy bread to breakfast. Make it on the weekend and surprise your kids with a flavorful after school snack or even pack it in their lunches. And don't forget to pack yourself a slice or two in your lunch!

    What are you making with all that zucchini in your garden? Don't have a garden? Barter with someone that does. Maybe you can help someone organize their closet or help them with a budget. We all have a skill that someone else might not have. Share your skills and they will share their garden! If all else fails, zucchini is plentiful at the grocery stores right now and usually on sale.

    More baking recipes you will love

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    Leave a comment if you make Pineapple Zucchini  Bread and let me know how you like it.

    Be sure to follow me on Facebook, Instagram, Pinterest and Twitter and don’t leave before you send me your email address here so you don’t miss a single post on my Southern shortcut recipes!

    Zuchinni Pineapple Bread sliced on a wire rack
    Print Recipe
    5 from 4 votes

    Pineapple Zucchini Bread

    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 Time12 mins
    Cook Time45 mins
    Total Time57 mins
    Course: Dessert
    Servings: 20 servings
    Calories: 200kcal
    Author: Kathleen Phillips | GritsAndGouda.com
    Cost: 8
    Prevent your screen from going dark

    Ingredients

    • 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

    Instructions

    • 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.

    Nutrition

    Calories: 200kcal
    Did you make this recipe?If you love it, share it! Tag me on Instagram @gritsandgouda using #gritsandgouda Comment below before you go!

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    Comments

    1. Melissa

      August 07, 2017 at 8:20 pm

      This is hands down the best zucchini bread I've ever made. It's lighter and fluffier than other recipes I have used. This recipe will be my go-to for zucchini bread from now on!

      Reply
      • gritsandgouda

        August 08, 2017 at 2:33 am

        I'm so happy you made it and love it! Be sure to toast a piece and slather on the cream cheese for a great snack or breakfast!

        Reply

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    Hi y'all! I’m Kathleen. I love sharing my Southern shortcut recipes with you! I’m a food stylist, cookbook author, and former test kitchen director living in a charming small town in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

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    Hi y'all! I’m Kathleen. I love sharing my Southern shortcut recipes with you! I’m a food stylist, cookbook author, and former test kitchen director living in a charming small town in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

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