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Pineapple Zucchini Bread

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

Pineapple Zucchini Bread on a cutting board

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.

sliced Pineapple Zucchini Bread

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 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.

slices of Pineapple Zucchini Bread on a cutting board

Tips for Success

  • Measure accurately. Use a kitchen scale to measure by weight if possible. Otherwise, use the spoon and sweep method, and be careful to measure all ingredients accurately.
  • Peel or don’t peel the zucchini. Prep will be much easier if you don’t peel the zucchini, but it’s a matter of personal preference.
  • Don’t over-mix the batter. Stir just until mixed. 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.
  • 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.

This sweet, nutty, spiced Pineapple Zucchini Bread is 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!

Find more quick bread recipes in the Recipe Index.

More Summer Quick Breads

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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!

slices of 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 standard loaf pans.
  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.

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    8 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.

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