This Pineapple Zucchini Bread is moist and full of flavor, plus easy to make in less than an hour from start to finish! It's the perfect breakfast, snack, or dessert any time of the day and is guaranteed to become a go-to family recipe.
Reader Quote: "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!" - Melissa
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A quick bread may just be one of my favorite quick snacks to make any day of the week. I'm a huge fan this Pineapple Zucchini Bread! My favorite piece is the crispy, chewy end piece. No matter the time of year, my family requests this recipe on repeat, so it's become a staple in our house.
With this simple recipe there's no special equipment needed, just mix everything together in a bowl before baking. I usually choose to bake the batter in three 8x4-inch pans so I can eat one, give one away (makes a great gift!), and freeze one. Plus, it's never dry! By adding both shredded zucchini and pineapple, it keeps the bread moist and tender for days.
If you love a loaf cake as a snack like I do, be sure to also try my Banana Bread using one bowl or Chocolate Zucchini Bread.
Shortcuts
- This zucchini bread is made without a mixer, just stir together and bake!
- I like to mix my dry ingredients on a large paper plate, this means you only have to clean one bowl.
Kathleen's Tip: We grate the zucchini here, just like a classic zucchini bread recipe, but then only pat it dry with paper towels. By only patting it dry, we are adding so much moisture to the bread so it's never dry in texture!
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- All-purpose flour - The main ingredient that gives the bread it's structure.
- Granulated sugar - Sweetens the batter just perfectly.
- Light brown sugar - Another sweetener that also adds molasses and caramel flavors.
- Baking soda - The first leavening agent that creates a tender bite.
- Baking powder - The second leavening agent that makes the zucchini bread with pineapple rise and be light in texture.
- Salt - Important for all baked goods to help bring out each ingredient's flavor.
- Ground cinnamon and nutmeg - The warming spices that work together to make this bread full of flavor.
- Large eggs - Binds the bread together.
- Shredded zucchini - This is about 2 small to medium zucchini for me. We'll grate the zucchini to make sure it melts into the batter as it bakes for the a moist and rich bite.
- Crushed pineapple - Be sure you buy crushed and not drained chunks. You will want to drain the crushed pineapple very well before stirring into the batter, though.
- Vegetable oil - Fat that adds moisture to this loaf. You can also use another neutral oil like canola or avocado if you like.
- Vanilla extract - Adds floral and caramel notes to the batter.
How to make Pineapple Zucchini Bread
Scroll down to the bottom for the printable recipe with detailed instructions.
- Preheat the 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 drained 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 40 to 45 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 the pan and let cool completely on a wire rack.
In the picture above, I toasted a piece of this easy zucchini bread, then slathered on some cream cheese. So good, y'all!
Pro Tips
- Don't over-mix the batter. This will result in a dense and gummy loaf and we don't want that! Gently stir and once all of the ingredients are combined, then bake.
- To know that the zucchini pineapple bread is done baking, simply insert a toothpick into the center of the loaf and if only moist crumbs appear (no wet batter), then it's ready to cool and serve!
- Drain the crushed pineapple well before stirring into the batter. This is so important or else your batter could have too much liquid and not bake to the correct consistency.
- Cool completely before slicing and serving. This helps the bread to set, making slicing super simple and clean.
Serving Zucchini Bread with Pineapple
There are countless ways to serve zucchini bread, honestly just a plain slice is so delicious. But I also have some suggestions that my family loves to make from years and years of baking this bread.
Living in the South, we actually love to toast our zucchini bread and then smear a little bit of cream cheese on top...trust me, it's heavenly!
You can even add a little bit of fruity jam, like my Strawberry Freezer Jam or Fig Jam if you like!
Storage
Store any leftover zucchini bread in an airtight container at room temperature for up to 4 days.
This zucchini pineapple loaf also freeze beautifully. Wrap in plastic wrap or place in a zip top bag and place in the freezer for up to 2 months. You can also slice the loaf before you freeze it and wrap individual slices of bread prior to freezing for quick on-the-go enjoyment!
To reheat the bread, you can toast it for a couple of minutes in the toaster or warm in the oven or microwave for a minute or so until warmed through.
FAQs
Yes, crushed pineapple is best to add both moisture and natural sweetness to the batter.
Over-mixing the batter will make it dense. Also squeezing too much moisture out of the grated zucchini can risk making it dry in texture.
You want to make sure you drain your pineapple well and also let the bread cool completely on a wire rack to allow the outside to become firm (and even slightly crispy) and the inside to remain soft and chewy.
More Easy Baking Recipes:
- Chocolate Zucchini Bread
- 2 Ingredient Biscuits
- Coffee and Dark Chocolate Chip Cookies
- Chocolate Magic Cake
Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to rate it 5 stars if you love it!
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Pineapple Zucchini Bread
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large eggs
- 2 cups shredded zucchini about 2 small to medium zucchini
- 1 8-oz can crushed pineapple, drained (about ¾ 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.
Notes
- Don't over-mix the batter. This will result in a dense and gummy loaf and we don't want that! Gently stir and once all of the ingredients are mostly combined, then bake.
- To know that the zucchini pineapple bread is done baking, simply insert a toothpick into the center of the loaf and if only moist crumbs appear (no wet batter), then it's ready to cool and serve!
- Drain the crushed pineapple well before stirring into the batter. This is so important or else your batter could have too much liquid and not bake to the correct consistency.
- Cool completely before slicing and serving. This helps the bread to set, making slicing super simple and clean.
Jodie Kay Baker Minor
One of my absolute favs!!!!
Kathleen
Mine too! Don't forget to gild the lily and spread cream cheese on a toasted piece of this pineapple zucchini bread!
Melissa
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!
gritsandgouda
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!