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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🍍 The combination of sweet pineapple with mild zucchini creates a unique tropical twist on traditional quick bread adding bursts of juicy sweetness in every slice!
My 2 Best Tips For Making Zucchini Pineapple Bread
Moisture Balance: The secret to perfect zucchini pineapple bread lies in moisture control. Always squeeze excess water from your shredded zucchini using the paper towel method, and ensure your canned pineapple is well-drained. Too much moisture creates a gummy texture, while properly drained ingredients yield a tender, moist crumb that's never soggy.
Don't Overmix: Once you add the flour and dry ingredients, stir just until everything is barely combined. Overmixing develops the gluten in the flour, resulting in tough, dense bread instead of the tender texture you want. A few lumps in the batter are perfectly fine and will disappear during baking.
The pineapple adds a lot of sweetness and moisture to the bread, and it is so delicious!
Thanks to the natural moisture from both the zucchini and pineapple, this bread stays incredibly moist for days. The applesauce also contributes to the tender crumb while reducing some of the oil, making it a lighter option than many quick bread recipes.
This zucchini pineapple bread freezes beautifully for up to three months, making it perfect for meal prep or having homemade treats on hand. You can slice it before freezing for easy grab-and-go portions, or freeze whole loaves for future entertaining.
🩷 Melissa
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Zucchini Pineapple Bread
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
Nutrition
How To Make Zucchini Pineapple Bread
Step 1: Preheat the oven to 350°F. In a medium mixing bowl, add the sugar, applesauce, oil, eggs, and vanilla. Stir to combine.
Step 2: 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.
Step 3: Add the zucchini and pineapple, and stir to incorporate.
Step 4: Pour the batter into 2 greased bread pans.
Step 5: Bake until the center is set and a toothpick inserted comes out clean, around 50 minutes to 1 hour.
Step 6: 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.
Recipe FAQs
Yes, you can substitute fresh pineapple, but make sure to chop it very finely and drain any excess juice thoroughly. Fresh pineapple can be more watery than canned, so you may need to pat it dry with paper towels. Use about ¾ cup of finely chopped fresh pineapple to replace the 8-ounce can.
The key is removing excess moisture from the shredded zucchini. After shredding, place it on two stacked paper towels, then press firmly with two more paper towels on top. Let it sit for 10-15 minutes, then squeeze gently in a clean kitchen towel if needed. Well-drained zucchini is crucial for the perfect texture.
For easy removal and perfect crusts, generously grease your bread pans with butter or cooking spray, then lightly dust with flour. This creates a barrier that prevents sticking while giving you those beautiful golden sides. You can also line the bottom with parchment paper for extra insurance against sticking.
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Sheila
What size loaf pans? 8x4 or 9x5? I have found at times when the recipe only states "standard" bread pan, I assume it's the 9x5 for two loaves, the loaves are not as high resulting in a flatter loaf which is then disappointing. Sometimes I can gage when a bread recipe calls for 3 or more cups for 2 loaves it's usually a 9x5. I just want to know for sure what size pan to use.
Melissa Griffiths
9x5 inch!