Go Back
Loaf of homemade Pineapple Zucchini Bread on a wooden table

Pineapple Zucchini Bread

A deliciously moist blend of sweet pineapple and savory zucchini, baked to perfection for a delightful treat any time of day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Choose smaller zucchinis for better flavor.
  • 1 cup crushed pineapple, drained Can use fresh pineapple, finely chopped.
  • 1/2 cup vegetable oil
  • 1 cup sugar Brown sugar can be used for a deeper flavor.
  • 2 large eggs Essential for moisture and fluffiness.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with gluten-free blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans Optional for added crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, combine the grated zucchini, crushed pineapple, vegetable oil, sugar, eggs, and vanilla extract. Mix well.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix!
  5. If using, fold in the chopped nuts.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Enjoy warm with butter or cream cheese frosting. Store leftovers in an airtight container for up to three days, or freeze for up to three months.