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.
Table of contents
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
- Mix. Using a mixer or a mixing spoon, mix sugar, oil, eggs, and vanilla extract together until combined.
- Add. Grated zucchini, applesauce, orange juice, and crushed pineapple. Make sure you completely drain the crushed pineapple.
- Whisk. In a bowl, whisk together dry ingredients.
- Combine. Add flour mixture to zucchini mixture and stir. Stir in chopped walnuts.
- Bake. Pour batter into prepared loaf pans and bake for 1 hour.
- 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.
No need to peel. The zucchini skin is super thin and softens while baking. If you’re using a large zucchini, you will have to peel the skin because the skin is much tougher than small or medium-sized zucchini.
Don’t squeeze it. No need to squeeze the zucchini dry, it can be added to the batter once it’s grated.
If you are using small or medium-sized zucchini you will not have to remove the seeds. If you are using a large zucchini you will have to remove the seeds. Just scoop them out before grating the zucchini.
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.
More Zucchini Recipes
- 2 cups granulated sugar
- 1 cups vegetable oil
- 3 eggs
- 2 teaspoons vanilla
- 2 cups grated zucchini, about 2 medium sized zucchini’s
- ½ cup applesauce
- ⅓ cup orange juice
- 1 can can crushed pineapple, drained, 8 ounces
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoons baking powder
- 1 teaspoons salt
- ¾ teaspoons nutmeg
- 1 ½ teaspoons ground cinnamon
- Preheat oven to 350F degrees. Spray two 9×5 inch loaf pans with non-stick cooking spray. Set aside.
- In a large bowl, mix together sugar, vegetable oil, eggs, and vanilla extract. Beat until well blended.
- Add zucchini, applesauce, orange juice and crushed pineapple; stir well.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, nutmeg and cinnamon.
- Add flour mixture to zucchini mixture and stir until combined.
- Pour the batter into prepared loaf pans. Bake for 1 hour or until a toothpick inserted into center comes out clean.
- Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire rack.
- 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.
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