This amazing Pineapple Zucchini Bread recipe is a fantastic way to use up fresh zucchini from your vegetable garden, especially in the summertime! It’s moist, flavorful, and easy to make—perfect for an afternoon snack or a treat to share with friends and family! The pineapple adds a tropical twist, and the zucchini keeps it deliciously soft and tender!
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If you are a fan of quick breads, you’re going to love this old-fashioned pineapple zucchini bread with raisins and walnuts. It tastes just something grandma would make, and of course I mean that only in the best possible way. It makes two loaves, so it’s perfect for using up the abundance of zucchini that you can’t seem to give away toward the end of summer. Make one to enjoy now and freeze the other for later or share it with a friend.
Adding pineapple to your zucchini bread takes it to the next level, giving it a burst of fresh, fruity flavor while keeping the bread extra moist and almost cake-like. Heck, you could even bake this in a 9×9-inch pan and top it with my famous cream cheese frosting and it would make one delicious dessert!
Zucchini bread is beloved for its moist texture and versatility, but when you add crushed pineapple, it transforms into something truly special. This recipe combines the natural sweetness of pineapple with the subtle flavor of zucchini, creating a delightful balance that’s irresistible. Plus, it’s a great way to sneak in some veggies.
If your garden’s bursting with summer zucchinis, I’ve got plenty of tasty ideas! Check out my recipes for Double Chocolate Zucchini Bread, Cheesy Zucchini Casserole, Lemon Poppy Seed Zucchini Bread, Zucchini Salad, and Droolworthy Zucchini Brownies with Chocolate Icing!
Why We Love This Recipe
- The combination of zucchini and pineapple ensures each bite is tender, with just the right amount of sweetness.
- You can enjoy this bread for breakfast, as an afternoon snack, or even as a dessert with a dollop of cream cheese or butter.
- You can easily make extra loaves and store them in the freezer for later, so you’ll always have a delicious treat on hand.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-Purpose Flour – The base of the bread, giving it structure and softness. You can also substitute with whole wheat flour for a heartier texture.
- Ground Cinnamon – Adds warmth and a subtle spice that complements the sweetness of the pineapple and zucchini.
- Baking Soda – Helps the bread rise and ensures a fluffy texture.
- Baking Powder – Aids in the leavening, giving the bread an extra lift.
- Salt – Balances the sweetness and enhances the flavors of the other ingredients.
- Eggs – Bind the ingredients together and add richness.
- Granulated Sugar – Sweetens the bread, giving it that classic quick bread taste.
- Canola Oil – Keeps the bread moist. You can also use vegetable oil or even melted coconut oil for a hint of tropical flavor.
- Vanilla Extract – Adds a touch of sweetness and depth to the overall flavor.
- Crushed Pineapple – The star of the show! Adds moisture, sweetness, and a subtle tropical note to the bread.
- Chopped Walnuts (Optional) – Adds crunch and nutty flavor. Pecans or pistachios are great alternatives.
- Raisins (Optional) – For a chewy, sweet bite that pairs beautifully with the cinnamon and pineapple.
- Grated Zucchini – The secret to keeping the bread moist without overpowering the flavor. No need to squeeze out the liquid—it’s essential for the perfect texture.
How to Make Zucchini Pineapple Bread recipe
- Prepare equipment. Before you start mixing, set your oven to 325°F. This gives it plenty of time to heat up while you prepare the batter. Grease your loaf pans with non-stick cooking spray, making sure to get into all the corners. For easy removal, line the pans with a strip of parchment paper across the middle—trust me, this makes getting the bread out a breeze!
- Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. This ensures everything is evenly distributed, so you get that perfect rise and balance of flavors in every slice.
- Prepare the wet ingredients. In another large bowl, beat the eggs, sugar, oil, and vanilla extract until smooth. You can use an electric mixer if you’re in a hurry, or just a whisk if you want a bit of an arm workout. This mixture will be the base that brings everything together.
- Add mix-ins. Now, fold in the crushed pineapple, chopped walnuts, and raisins (if you’re using them).
- Add zucchini. Next, gently fold in the grated zucchini. Don’t worry about squeezing out the moisture from the zucchini—it’s the secret ingredient that makes this bread so wonderfully moist!
- Combine the wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The key here is not to overmix; we want to keep that batter light and fluffy.
- Pour batter into pans. Once everything is mixed, split the batter evenly between each prepared loaf pan.
- Bake to golden brown perfection. Place your pans on the middle rack of your preheated oven, making sure they’re at least six inches apart. Bake for about 45 minutes, but start checking with a toothpick test around 40 minutes. Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, your bread is ready! Let the loaves cool in the pan for about 15-20 minutes before transferring them to a wire rack to cool completely.
Recipe FAQ’s
Yes, you can use fresh pineapple! Just chop it finely and make sure to drain any excess liquid.
Absolutely! This batter works beautifully in a muffin tin. Just adjust the baking time to about 20-25 minutes and check for doneness with a toothpick.
Yes! You can substitute whole wheat flour for a heartier, more wholesome bread. Just note that it may be slightly denser.
Once the bread is completely cooled to room temperature, wrap it tightly in plastic wrap and store it in an airtight container for up to 5 days in the fridge.
Yes! This pineapple zucchini bread freezes beautifully. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months.
Nope, just wash it off and start grating the peel and all.
Tips for Success
- Don’t squeeze the zucchini as the moisture from the zucchini is what makes this bread so wonderfully soft and moist.
- Overmixing the batter can lead to dense bread, so gently stir until the ingredients are just combined for the fluffiest texture.
- Use parchment paper as this will make lifting the bread out of the pan a total breeze and prevent any sticking to the sides.
- Feel free to customize the add-ins by swapping walnuts for pecans, or raisins for chocolate chips, to make the bread exactly how you like it!
What to Serve with Pineapple & Fresh Zucchini Bread
This pineapple zucchini bread is a perfect stand-alone treat, but there are so many ways you can take it to the next level. Try serving it with a pat of creamy butter or a dollop of whipped cream cheese for an indulgent touch. A drizzle of honey or a light sprinkle of powdered sugar can also add just the right amount of sweetness. Pair it with a glass of ice cold milk for the ultimate snack.
Substitutions and Variations
- You can swap all-purpose flour with whole wheat flour for a denser, heartier loaf, or use half whole wheat flour and half white flour to balance out the texture.
- You can easily replace walnuts with pecans, almonds, or pistachios, depending on your nut preference. Or, leave them out entirely for a nut-free version.
- Don’t like raisins? No problem! Substitute them with dried cranberries, chopped dates, or even mini chocolate chips for a sweeter twist. I know people love to hate on raisins, but I think they deserve way more respect than they get. Try my Old-Fashioned Raisin-Filled Cookies, Copycat Levain Oatmeal Raisin Cookies, or Sour Cream and Raisin Pie for even more deliciousness.
- Fresh pineapple is a great substitute for crushed pineapple, just make sure to chop it well in a food processor (affiliate link) and drain some of the juice to avoid too much excess moisture in the bread.
More Homemade Bread Recipes
- Coconut Lime Glazed Banana Bread
- Easy Strawberry Bread
- Sweet Rhubarb Bread
- Nutella Swirl Banana Bread
- The BEST Cranberry Orange Bread
- Lemon Blueberry Bread
- Apple Ginger Quick Bread
- Double Chocolate Banana Bread
Pineapple Zucchini Bread
Ingredients
- 3 cups (423g) all-purpose flour
- 1 Tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 2 cups (400g) granulated sugar
- 1 cup canola oil
- 2 teaspoons pure vanilla extract
- 1 (20-ounce) can crushed pineapple (drained but not squeezed dry)
- 1 cup chopped walnuts (optional)
- ½ cup raisins (optional)
- 2 cups grated zucchini (do not squeeze dry or drain liquid)
Instructions
- Preheat oven to 325°F.
- Prepare the baking pans with non-stick spray covering the bottom, sides and corners. For added help lifting a stick-free loaf from the pan, place a 4-5 inch piece of parchment paper across the middle (optional).
- In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt. Set aside.3 cups (423g) all-purpose flour, 1 Tablespoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In another large mixing bowl, combine the eggs, sugar, oil and vanilla extract, using an electric mixer for 30 seconds or by hand for one minute.3 large eggs, 2 cups (400g) granulated sugar, 1 cup canola oil, 2 teaspoons pure vanilla extract
- Add the crushed pineapple, walnuts and raisins into the egg mixture and fold in with a spatula.1 (20-ounce) can crushed pineapple, 1 cup chopped walnuts, ½ cup raisins
- Next, fold the grated zucchini into the egg mixture.2 cups grated zucchini
- In small batches, fold the flour mixture into the wet ingredients until well combined, but not overmixed.
- Split the batter evenly between the two prepared 9×5 baking pans (approximately ½ full each).
- Place both pans on the middle rack of the preheated oven with at least 6 inches in between.
- At 45 minutes, test for doneness by inserting a toothpick into the middle of each loaf and immediately removing it to check for traces of uncooked batter. If the toothpick comes out with raw batter, leave the loaves in the oven for another two minutes and check again. Continue to recheck in two-minute increments as needed until completely done. When the toothpicks are clean, remove the pans from the oven and place them on a cooling rack for 15-20 minutes. If you used a strip of parchment paper, use the ends to remove the loaf from the pans and put it directly on the rack until completely cool. Otherwise, flip the pan over onto the rack and gently rock and lift the pan until the bread becomes free.
Notes
- Yield: This recipe makes 2 large loaves, with about 10 slices per loaf. The nutrition was calculated based on a serving size of 1 slice.
Storage & Make Ahead
- Store: Wrap the cooled bread in plastic wrap and store it in an airtight container in the fridge for up to 5-7 days.
- Freeze: Wrap the bread tightly in plastic wrap and aluminum foil, then store in a freezer bag for up to 3 months.
- Reheat: Microwave individual slices for 10-15 seconds to enjoy warm, or toast them lightly for a crispy edge.
- Make Ahead: You can prepare the batter a day ahead and store it in the fridge before baking. Just be sure to give it a quick stir before pouring it into the pans.
What sized can of pineapple is used. Crushed pineapple comes in multiple sizes.
Thanks for catching that! It’s a 20-ounce can and I updated the recipe card. I don’t know how I missed that!