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A loaf of zucchini pineapple bread sits on a wooden cutting board, partially sliced, with a fresh pineapple and a blue-and-white cloth nearby.

Zucchini Pineapple Bread

Melissa Griffiths
This Zucchini Pineapple Bread is the ultimate tropical twist on a comfort food classic quick bread recipe! A moist, sweet treat combining fresh zucchini with tropical pineapple for a delicious and super easy quick bread loaf that's equally great for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 18 servings, 2 loaves
Calories 241 kcal

Ingredients
  

  • 2 cups granulated sugar
  • ½ cup applesauce
  • ½ cup oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 2 cups shredded zucchini (water squeezed out — see notes)
  • One 8-ounce can crushed pineapple (well drained)

Instructions
 

  • Preheat the oven to 350°F.
  • In a medium mixing bowl, add the sugar, applesauce, oil, eggs, and vanilla. Stir to combine.
  • Sprinkle the flour across the top of the wet ingredients, and then sprinkle the baking soda, cinnamon, salt, and baking powder across the top of the flour.
  • Stir everything together just until combined.
  • Add the zucchini and pineapple, and stir to incorporate.
  • Pour the batter into 2 greased bread pans, and bake until the center is set and a toothpick inserted comes out clean, around 50 minutes to 1 hour.
  • Cool on a wire rack for 10 to 15 minutes before running a knife along the edge of the bread in the pan and then inverting the pan to remove the bread. Let the bread finish cooling on the wire rack.

Notes

Moisture Note: If the pineapple or zucchini are not drained well then the bread will come out gummy. To get the extra moisture out of the zucchini, place the shredded zucchini on top of two stacked paper towels and then press on it with two more stacked paper towels. I drain the pineapple in a fine metal strainer so I can press down and get it really well-drained.
Flour Sub: You can sub the all-purpose flour for whole wheat, just add an additional ½ teaspoon of baking powder if using whole wheat flour.
Add Mix-Ins: Chopped walnuts, pecans, or macadamia nuts are all yummy additions to this bread; add about ½ to ¾ cup. You can also try mini chocolate chips, shredded coconut, or dried cranberries. Just fold them in with the zucchini and pineapple to avoid overmixing.
Storage: The bread stays fresh at room temperature for 3-4 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, wrap individual slices or whole loaves in plastic wrap and aluminum foil, then freeze for up to 3 months.

Nutrition

Serving: 1 of 18 slicesCalories: 241kcalCarbohydrates: 41gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 27mgSodium: 263mgPotassium: 96mgFiber: 1gSugar: 25gVitamin A: 76IUVitamin C: 4mgCalcium: 16mgIron: 1mg
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