Zucchini Bread with Pineapple

This zucchini bread with pineapple is delicious and a refreshing breakfast or summer afternoon snack.

This quick bread recipe is made with fresh zucchini and juicy crushed pineapple. This bread is moist and flavorful with a hint of tropical flair.

Zucchini season is one of my favorite times of the year. I love making all the recipes with zucchini like my best zucchini bread and lemon poppyseed zucchini bread.

Why We Love This Quick Bread Recipe

• The added crushed pineapple gives the zucchini bread so much flavor and makes this bread extra moist.
• I love that you could add chopped nuts or for an even more tropical flavor, add some shredded coconut.
• It’s easy to make, you only need a large mixing bowl, an electric hand mixer, and two loaf pans.
• This bread freezes well, so you can enjoy it all year round.

Pineapple Zucchini Bread Ingredients 

• Pineapple: I like to use a can of crushed pineapple because it makes it easy. Just drain and add it to the zucchini bread mixture.
• Sugar: I like to use granulated sugar but you could also use brown sugar.
• Vegetable Oil: I just use regular vegetable oil but you could use coconut oil, sunflower oil, or grapeseed oil. I wouldn’t use olive oil.
• Eggs: I like to make sure my eggs are at room temperature before I start baking but if you forgot to get your eggs out of the fridge, no worries.
• Vanilla extract: My all-time favorite vanilla extract is Nielsen-Massey Madagascar Bourbon Vanilla Extract, it’s the best of the best!
• Zucchini: No need to peel the skin off the zucchini, just grate it using a box grater or food processor.
• Applesauce: I used regular applesauce but you can use unsweetened or even cinnamon applesauce for extra cinnamon flavor.
• Orange juice: This is my family’s “secret” ingredient and that’s why it’s truly the best zucchini bread recipe.
• Dry ingredients: Simply whisk together the flour, baking soda, baking powder, and salt in a bowl. Also, always make sure your dry ingredients are not expired. Using expired ingredients will result in the bread not baking properly.
• Spices: A dash of nutmeg and cinnamon gives this bread an amazing flavor. But if you don’t like cinnamon and/or nutmeg, feel free to leave it out.
• Walnuts: I used chopped walnuts but you can leave them out or add shredded coconut instead.

How to Make Zucchini Bread With Pineapple

1. Mix. Using a mixer or a mixing spoon, mix sugar, oil, eggs, and vanilla extract together until combined.
2. Add. Grated zucchini, applesauce, orange juice, and crushed pineapple. Make sure you completely drain the crushed pineapple.
3. Whisk. In a bowl, whisk together dry ingredients.
4. Combine. Add flour mixture to zucchini mixture and stir. Stir in chopped walnuts.
5. Bake. Pour batter into prepared loaf pans and bake for 1 hour.

Expert Tips

• Grease pan. Make sure to spray your loaf pans with non-stick baking spray, so it makes it easy to remove the bread from the pans once the bread is completely cooled. If you don’t have baking spray, you can use butter.
• Medium zucchini. I like to use small or medium zucchini for this bread. If they are too big the skin is tougher and they would need to be seeded.
• Add-ins: I love adding chopped walnuts but you could also add mini chocolate chips, raisins, or shredded coconut.
• Cooking times. They can vary slightly so make sure to check the bread often. If the top is starting to brown but the middle isn’t baked yet, just make a tin foil tent and place it on top of the bread to prevent the top from browning further.

Recipe FAQs

Storing and Freezing

Store. I like to wrap my bread in plastic wrap and then aluminum foil and place it on the counter/pantry. It will stay fresh for up to 3 days. If your house is humid, I would just place it in the refrigerator so it doesn’t get too moist, it’s already super moist. 

Freeze. You can freeze pineapple zucchini bread, just make sure it is completely cooled first. To freeze, wrap each loaf in plastic wrap. Place in a freezer-friendly ziploc bag and keep frozen for up to 3 months. Thaw in the refrigerator overnight. 

For more bread recipes, make sure to try my strawberry banana bread, blueberry banana bread, and this delicious apple bread.

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