Pineapple Zucchini Bread is sweet, moist, and so easy to make! Keep a loaf on hand for quick breakfasts or easy snacks the whole family will love!
The zucchini pineapple bread was originally handed down by a family friend but has quickly become a family favorite. A fun twist on classic recipes, it’s sweet, moist, and infused with warm flavor.
Virtually failproof, it’s one of our favorite ways to use up the abundance of zucchini we always have in the summer. From start to finish, the bread is ready to eat in just over an hour. And, unlike other recipes, you don’t even need to strain the zucchini!
Serve it warm or cold, and add a pad of butter or nut butter on top. It’s guaranteed to disappear fast!
Ingredients You’ll Need⬇️
Flour - Regular all-purpose flour forms the base of the bread. If needed, a 1:1 all-purpose gluten-free flour will also work.
Sugar - We use monk fruit sweetener to keep the sugar content low, but granulated sugar also works.
Baking Powder and Baking Soda - These act as leaveners creating a soft, fluffy bread.
Cinnamon - This might sound strange, but trust us! It adds incredible warmth, infusing the bread with flavor.
Salt - Just a pinch helps enhance the rest of the ingredients.
Eggs - These act as a binder, holding the bread together. We haven’t tested this recipe with any egg substitutes and can’t guarantee your results if you do.
Butter - Use unsalted melted butter to create a rich flavor, or substitute light olive oil to keep this recipe dairy-free.
Vanilla Extract - Use pure vanilla extract, not imitation varieties!
Zucchini - Use a box grater to shred the zucchini. There’s no need to peel or strain it!
Pineapple - Use canned, crushed pineapple, and keep all the juices.
How to Make This Pineapple ⬇️Zucchini Bread Recipe
✨Prepare. Before you begin, preheat your oven to 350 degrees Fahrenheit. Then, grease a 9x5 bread pan with cooking spray, and set it aside.
✨Whisk the dry ingredients. Add the flour, sugar, baking powder, cinnamon, baking soda, and salt to a large mixing bowl. Whisk until well combined.
✨Combine the wet ingredients. In a separate medium-sized mixing bowl, whisk the eggs, melted butter, and vanilla until smooth. Then, stir in the zucchini and pineapple. There’s no need to drain or squeeze out the excess liquid!
✨Combine. Pour the wet ingredients into the bowl of dry ingredients. Gently stir just until no streaks remain. Be careful not to overmix!
✨Bake. Pour the batter into the prepared bread pan. Bake until the bread rises and a toothpick inserted into the center comes out clean.
If you're looking for a delightful way to use up your summer zucchini, this Pineapple Zucchini Bread recipe is a fantastic choice that brings both flavor and moisture to your baking. One of the standout features of this recipe is the use of canned, crushed pineapple, which infuses the bread with natural sweetness and keeps it wonderfully moist – no need to drain the pineapple juices, as they contribute to the bread's tender texture. The addition of warm cinnamon adds a subtle spice that perfectly complements the pineapple and zucchini, enhancing the overall flavor complexity. When preparing the zucchini, shredding it with a box grater is an easy step, and unlike many zucchini bread recipes, you don’t have to strain out the liquid. This helps retain extra moisture, resulting in a softer crumb. Using monk fruit sweetener is a great option if you want to reduce sugar content without sacrificing sweetness, but traditional granulated sugar works well too if you’d prefer. For those wanting a dairy-free or lighter variation, substituting melted butter with light olive oil is an excellent choice, keeping the bread rich yet suitable for different dietary preferences. Vanilla extract provides a fragrant aroma that brings all the ingredients together, so be sure to use pure vanilla rather than imitation. Baking at 350°F in a greased 9x5 loaf pan, the bread quickly rises and bakes evenly, and using both baking powder and baking soda ensures a fluffy texture. This bread is versatile and can be enjoyed warm with a pat of butter or nut butter, or cold as a quick and tasty snack. It’s a great addition to any breakfast spread or a handy treat for on-the-go moments. Plus, it’s so easy to make that even novice bakers will feel confident giving it a try. Overall, Pineapple Zucchini Bread offers a delicious, crowd-pleasing twist on classic zucchini bread, combining the unique sweetness of pineapple with the healthful goodness of fresh zucchini. It’s a perfect recipe to keep in your baking rotation throughout the summer and beyond.
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