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

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

This bread rises quite a bit, so don’t be concerned when the batter doesn’t fill your loaf pans very high. To divide the batter between pans, you can use a kitchen scale for precision. While I sometimes do that, I also like to use a scoop to divide the batter. Just alternate scoops between the two pans and you’ll get a good distribution.

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

Yield: 20 to 24 servings (2 standard loaves)

Pineapple Zucchini Bread

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

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

Pineapple Zucchini Bread

Ingredients

  • 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)

Instructions

  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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