A moist and delicious zucchini bread with pineapple for a delicious sweet bread that tastes like summer!
Every summer you either have a garden with a zucchini plant and have it coming out of your ears, or one of your neighbors does and they’re happy to share some of their extra zucchinis with you. This pineapple zucchini bread is the best way to use some of that extra zucchini right up, in a delicious way.
This fresh zucchini bread with pineapple is such a delicious easy quick bread. I love the addition of the pineapple in the bread, because it gives it a little extra moisture and a delicious tropical sort of flavor.
It’s a delicious loaf that is moist, tender, with bursts of juicy pineapple, and subtle hints of cinnamon. It’s a great option for breakfast, an afternoon snack, or even for dessert.
This is a quick overview of the ingredients you’ll need for this recipe for zucchini pineapple bread. The specific measurements and full recipe instructions are in the printable recipe card below.
- brown sugar
- unsalted butter
- large eggs
- vanilla extract
- grated zucchini
- crushed pineapple
- all purpose flour
- baking soda
How to make Zucchini Bread with Pineapple?
- Add the butter and brown sugar to a large bowl and cream them together. Add in the eggs and vanilla extract and stir them until just combined. Add in the shredded zucchini and crushed pineapple and stir it into the mixture.
- Add the dry ingredients into the wet ingredients; flour, baking soda, cinnamon, and salt. Mix it together until you have a nice wet batter.
- Pour batter into a greased with cooking spray and lightly floured bread pan, and bake until the top is golden brown and a toothpick inserted in the middle comes out clean, or with a few moist crumbs. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Whisk together powdered sugar and pineapple juice in a small bowl. Drizzle it evenly over the top of the zucchini bread. Let the glaze set, then slice it up and enjoy your pineapple zucchini bread.
Tips and Tricks:
- If your zucchini is extra cut the zucchini in half and scoop out the seeds. The seeds get too big and tough to use in this bread if the zucchini is extra big. If the zucchini is a small to medium size you can grate the whole thing.
- Squeeze your grated zucchini with a paper towel, or in your hands to get some of the excess moisture out, then measure it.
- You can add up to 3/4 cup of chocolate chips, or chopped walnuts, or pecans to the batter before baking the bread.
- If the top of your zucchini bread is getting dark while it is baking, cover it loosely with foil to prevent it from getting too dar.
- You can make this zucchini and pineapple bread into muffins by scooping the batter into a lined muffin tin. Fill each spot about 3/4 of the way full, and bake the muffins for 16-22 minutes.
Frequently Asked Questions:
Can I use frozen grated zucchini?
You can use frozen zucchini for this zucchini bread. Defrost it in the fridge overnight, then squeeze out the extra moisture with paper towels if you didn’t do that before freezing. Then add it to the recipe as you would with fresh zucchini bread.
How can I ensure that my pineapple zucchini bread is moist and not dry?
Zucchini bread will be dry if you add too much flour to the recipe, or do not measure ingredients carefully or from overbaking the bread. Check the bread baking the last few minutes, and remove it from the oven when the toothpick has a few crumbs on it, but not any liquid batter.
Can I add nuts or raisins to pineapple zucchini bread?
You can add up to 3/4 cup of mix ins to this recipe, so pick your favorites. You can add walnuts, pecans, raisins, cranraisins, or chocolate chips.
Can I use oil instead of butter?
You can swap the butter in this recipe for oil 1:1 if desired. I recommend using a light flavored oil like vegetable oil, canola oil, or coconut oil.
How to store zucchini bread?
If you have any leftover bread you can wrap it in plastic wrap or store it in an airtight container at room temperature. You can store it for up to 4 days.
If you want to store it longer you can freeze the bread by wrapping individual slices or an entire loaf in plastic wrap, then placing those in a freezer bag or container. It can be frozen for 2 to 3 months. Thaw the bread at room temperature when you are ready to enjoy this bread again.
This pineapple zucchini bread recipe is a delicious way to enjoy the flavors of summer, in a sweet, tender, soft slice of bread that I just know you’ll love.
More Easy Zucchini Recipes:
- Lemon Zucchini Bread
- Double Chocolate Chip Zucchini Bread
- Zucchini Cake with Cream Cheese Frosting
- Zucchini Cookies with Cream Cheese Frosting
- Zucchini Brownies with Frosting
- Zucchini Banana Bread // Well Plated
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Zucchini Bread with Pineapple
For Zucchini Pineapple Bread:
- 1 cup brown sugar
- 1/2 cup unsalted butter (softened)
- 2 eggs
- 1 tsp vanilla extract
- 1 cup zucchini (grated)**
- 1 cup crushed pineapple with juice **
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup powdered sugar
- 2 TBS pineapple juice
- Large Mixing Bowl
- Preheat the oven to 350 degrees fahrenheit. Grease and lightly flour the bottom and sides of a 9x5 loaf pan, set it aside.
- Cream together the butter and brown sugar in a large bowl.
- Add the eggs and vanilla extract and stir until just combined.
- Add in the grated zucchini and crushed pineapple and stir it until combined in the mixture.
- Add the flour, baking soda, cinnamon, and salt, and spices. Mix it together until you have a nice wet batter.
- Pour or scoop the batter into the prepared loaf pan
- Bake the bread for 50-60 minutes, or until a toothpick comes out clean.
- Cool the bread in the pan for 10 minutes and then transfer it to finish cooling on a wire rack.
- Whisk together the powdered sugar and pineapple juice in a small bowl.
- Drizzle the glaze evenly over the top of the zucchini bread if desired.
- Let it set for about 20-30 minutes until the glaze is set then slice it up and serve.
This pineapple zucchini bread was first posted on September 25, 2014. The photos and blog text were updated for clarity on July 28, 2023.