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Pineapple Zucchini Bread

Pineapple Zucchini Bread is a summer baking must! This wonderfully flavorful bread is nothing short of irresistible!

sliced Pineapple Zucchini Bread on a wooden cutting board with more slices in the background

Pineapple Zucchini Bread

It’s that time of year when there’s an abundance of zucchini pretty much everywhere you look. We eat quite a bit of zucchini but usually as part of dinner. But even if you don’t like zucchini, it’s hard not to like this wonderfully flavorful bread.

This Pineapple Zucchini Bread is based on my mother’s recipe that I’m sure she got from someone else who probably also got it from someone else. Her recipe box was filled with wonderful shared recipes like this one.

I only make a few adjustments to her version, adding brown sugar, a little more cinnamon, and some different nuts. But there’s no way I’m baking this bread without the pineapple. To be honest, my younger self always assumed all zucchini bread had pineapple in it, but I’ve learned that isn’t the case. But I do highly recommend it. It adds a little sweetness and gives the bread a richer flavor. It’s not a heavy flavor, though. In fact, you might not be able to single it out if you didn’t know it was there.

This Pineapple Zucchini Bread recipe makes two loaves so you can share one and keep one all to yourself. Or wrap one and put it in the freezer to enjoy later. Remember, if you want to make muffins instead of loaves, read my tips here.

As much as I love good ol’ banana bread, I hold this sweet, nutty, spiced zucchini bread in high esteem. It’s great for, well… To be honest, I happily welcome a slice anytime of day. Morning, afternoon, or evening. Warm or at room temperature. It’s all good. It’s the perfect way to make use of your summer zucchini bounty!

Want more zucchini bread recipes? Try Chocolate Zucchini Bread, Lemon Zucchini Muffins, and Chocolate Chip Zucchini Muffins next!

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overhead view of sliced Pineapple Zucchini Bread

What You’ll Need

For ingredient quantities and full instructions, scroll down to the recipe card at the bottom of this post. Here are some helpful notes about the ingredients.

  • All-purpose flour – Measure by weight for best results. Otherwise, spoon and sweep.
  • Brown sugar – I prefer light brown sugar for this zucchini bread, but you can use dark brown sugar if you want a more pronounced molasses flavor.
  • Granulated sugar
  • Baking soda
  • Cinnamon – Check that yours is fresh and still has a strong aroma.
  • Salt
  • Baking powder – Make sure your baking powder is still effective. Learn more: How to Test Baking Powder for Freshness
  • Unsalted butter – After melting the butter, allow it to cool briefly so it’s still warm to the touch but not hot.
  • Eggs – Set the eggs on your counter before you begin baking to allow them to come to room temperature. I recommend baking with large eggs.
  • Vanilla extract
  • Zucchini – Shred the zucchini with a box grater or a Microplane. You’ll need about 2 medium zucchini for this recipe.
  • Crushed pineapple – Fresh or canned pineapple is fine. If you’re using canned, be sure to drain it first.
  • Chopped nuts – I often use pecans, as that’s what I usually have on hand. Chopped walnuts, almonds, or hazelnuts would all work, too.

Should I peel zucchini for zucchini bread?

Whether or not you peel the zucchini is a matter of preference. Left unpeeled, the peel will soften and essentially disappear into the bread as it bakes. Leaving the peel will also speed up your prep time.

If you prefer to peel the zucchini, that’s fine, too. Some people don’t like seeing any of that darker green color in their baked goods, so removing the peel will help with that. You can use a vegetable peeler to make quick work of removing the peel.

Should I remove the water from zucchini before baking?

You shouldn’t need to drain it aggressively unless it seems especially wet. Zucchini have varying amounts of water depending on freshness, so your experience will likely vary from time to time.

For most zucchini, I usually just place a paper towel on top of the grated zucchini to absorb the excess moisture. The zucchini should still feel slightly wet to the touch. Conversely, if your zucchini seems dry, just sprinkle a little water over it after grating.

sliced Pineapple Zucchini Bread on a cutting board

How to Make Pineapple Zucchini Bread

No mixer needed here! Just grab a couple of mixing bowls and a big mixing spoon. You’ll have the batter mixed and ready to bake in short order!

  • Prepare for baking. Heat the oven to 350°F. Grease two standard 9- by 5-inch loaf pans. If you prefer, line the pans with parchment paper and grease the paper. I recommend using a cooking spray with flour, like Baker’s Joy or Pam Baking.
  • Combine the dry ingredients and sugars. Whisk together the flour, brown sugar, sugar, baking soda, cinnamon, salt, and baking powder in a large bowl. Make a well in the center.
  • Combine the wet ingredients. In another bowl, combine the butter, eggs, and vanilla.
  • Add the wet ingredients to the dry ingredients. Pour the butter mixture into the well in the flour mixture. Stir to combine, mixing until there are a few streaks of flour remaining.
  • Finish mixing. Add the shredded zucchini, pineapple, and nuts. Stir just until combined.
  • Bake. Divide the batter evenly between the two prepared pans, and spread the batter evenly. Bake 50 to 60 minutes. When the bread has browned and a toothpick inserted into the center comes out clean, the loaves are ready to come out of the oven.
  • Cool. Place the pans on a wire rack to cool for 10 minutes. Then transfer the bread from the pans directly onto a wire rack to cool completely.
sliced Pineapple Zucchini Bread

Tips for Success

  • Don’t over-mix the batter. Stir just until mixed, as too much mixing can lead to tough bread. You can even leave a few streaks of flour in the batter. They’ll disappear as the bread bakes. For more about this method of mixing, see The Muffin Method.
  • Use a light-colored metal pan. Your bread will bake more thoroughly and evenly. With a dark pan, the outside may bake faster, leading to an under-baked or sunken middle.
  • Don’t worry when the batter doesn’t fill your pans very high. The bread will rise quite a bit as it bakes.
  • Divide the batter evenly between pans. You can use a scale to be really precise, or use a scoop to divide the batter by alternating scoops between the two pans.
stacked slices of Pineapple Zucchini Bread

How to Store

After the bread has completely cooled, wrap it well or place it in an airtight container. It should keep at room temperature up to 3 days. To extend that a couple of days, you can store it in the refrigerator, but make sure it’s wrapped or stored very well so it doesn’t become dry.

Can Zucchini Bread Be Frozen?

Yes, you can freeze this Pineapple Zucchini Bread! Wrap the bread well in two layers of plastic wrap. Then wrap it again in aluminum foil or place in an airtight, freezer-safe container or bag. Properly stored, it should keep in the freezer up to 3 months. Thaw for an hour or two at room temperature, or warm it briefly in the microwave.

Pineapple Zucchini Bread

Yield 20 to 24 servings (2 standard loaves)
Prep Time 20 minutes
Cook Time 1 hour 50 seconds
Total Time 1 hour 20 minutes 50 seconds

Pineapple Zucchini Bread turns you summer zucchini into a flavorful bread that's sure to become a favorite!

overhead view of sliced Pineapple Zucchini Bread


  • 3 cups (360g) all-purpose flour
  • 1 cup (200g) firmly packed light or dark brown sugar
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups coarsely shredded zucchini (about 2 medium zucchini, peeled or unpeeled)
  • 8 ounces (226g) crushed pineapple (well-drained if using canned)
  • 3/4 cup (90g) chopped pecans (or other nut)


  1. Preheat oven to 350°F. Grease two 8 1/2" x 4 1/2" loaf pans. Alternatively, line the pans with parchment paper and grease the paper.
  2. Whisk together the flour, brown sugar, sugar, baking soda, cinnamon, salt, and baking powder. Make a well in the center.
  3. In a separate bowl, combine the butter, eggs, and vanilla. Pour into the well in the flour mixture. Mix until there are just a few streaks of dry ingredients visible.
  4. Stir in the zucchini, pineapple, and pecans. Mix just until combined.
  5. Divide the batter evenly between the prepared pans, and spread evenly.
  6. Bake 50 to 60 minutes, or until the top of the bread has browned and a pick inserted into the center comes out clean.
  7. Cool in the pans on a wire rack for 10 minutes. Then transfer the bread to a wire rack to cool completely.


Store tightly wrapped or covered at room temperature up to 3 days, or wrap well and freeze up to 3 months.

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    13 Comments on “Pineapple Zucchini Bread”

  1. Thanks for this delicious recipe, Jennifer. The pineapple really makes it stand out from other zucchini breads.. I’ve already made it twice and, with two huge zukes waiting on my counter, I’d guess a third time is in my near future! My only change to the recipe is to let the zucchini drain in a colander for about 1/2 hour after grating.

  2. made this today using gluten free flour, really pleased with the way it turned out. Great recipe thanks Jennifer

  3. Turned out better than I expected when I was making the recipe! 🙂 Might be due to my Denver area altitude, but when I followed the directions, the batter was horribly thick – almost a cookie dough consistency, which would definitely not make a good bread! So I added some almond milk to a better, still very thick, consistency. i put the loaf pans in the oven convinced the loaves would not turn out. However, they did! The bread is moist and dense and quite tasty. Thanks for a new yummy zucchini bread recipe!!! And altitude sucks in baking!! lol

    • Hi, Janelle. I don’t recall this being an especially thick batter. I live essentially at sea level, so I don’t have any experience with high altitude baking to know how that might change things. I would check two things. First, be sure you’re measuring your flour accurately, as many bakers tend to over-measure it. Secondly, zucchini adds a lot of moisture, so be sure to use fresh zucchini that still has plenty of moisture.

  4. So, I might be your mother’s generation and I add pineapple to my zucchini bread! My favorite nuts are pecans with the pineapple. But I’m wondering about macadamia or maybe even hazelnuts? Thank you for the perfect recipe! I will put it on WW and give you credit! I love all your wonderful recipes.

  5. Hi, Just wondering, IF I made muffins instead of bread loaves, would I use the 400F and about 18 minutes in your Pineapple Coconut Banana Bread? Can’t wait to try both recipes… have to wait until it cools down a bit, no a/c and can’t heat the house up with the oven right now. lol

  6. Two days ago, we were at a farmstand and I needed Zucchini for a cold bisque. They were offering “buy one box, get one free”. While my bisque turned out very “meh”, I stumbled on Jennifer’s recipe for Zucchini bread, based on her mom’s rendition. I divided the recipe in half, and using my U.S.A. non-stick Texas sized muffin tin, I turned the recipe into 6 muffins. Crisco’ed the muffin wells, as well as a spritz of veg spray, and ended up baking for 22 minutes. Something about yesterday was unique, in that hubs and I kept talking about being psyched for Sunday breakfast. I had such a premonition about these muffins being special, that we toted 2 along with us to a small dinner last night, hoping the hosts would enjoy a surprise Sunday breakfast. Normally, I would never bring an untested treat to share, and yet I did just that! These were absolutely fantastic as muffins, and I swear on my whisk, my search for Zucchini bread/muffins is over….typically I’ve tried renditions that use oil, and felt there was a reason why most recipes call for oil….wait till you try this recipe made with butter! Thank you Jennifer for absolutely getting our Sunday morning off to a great start.

    • I’m so glad these were a hit for you, Jeff! Perhaps it’s just nostalgia for how my mother made this bread, but I’ve never made the recipe as muffins. I should really try that!

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