PINEAPPLE ZUCCHINI BREAD

Pineapple Zucchini Bread combines a classic zucchini bread recipe with crushed pineapple, all in one delicious quick bread recipe! This recipe for zucchini pineapple bread is moist, sweet, and packed with flavor!

We love zucchini bread and last year I tried a recipe for zucchini bread that had bananas in it which ended up being amazing. I thought it might be fun to try some other variations as well and this Pineapple Zucchini Bread is absolutely incredible. The pineapple flavor is subtle, but makes for a really light and refreshing version of zucchini bread!

This recipe for Zucchini Pineapple Bread is a reader favorite!

Ingredients in Pineapple Zucchini Bread

Eggs – Lots of eggs are needed to bind this bread together. You’ll need 3 of them! I always use large eggs in recipes.

Sugar – Granulated sugar adds most of the sweetness we love in zucchini bread.

Oil – You can use vegetable or canola oil, but I like using coconut oil when baking. Make sure the coconut oil is liquefied before adding to the batter. You can swap all or part of the oil with applesauce, but the consistency of the bread will be different. Still delicious though!

Vanilla extract – Adds great flavor to the bread. The higher the quality of the vanilla, the better!

Shredded zucchini – You can just leave the skin on the zucchini before grating. After you grate the zucchini, squeeze out the extra water if you can so you don’t add too much liquid to the recipe.

Flour – I use all-purpose flour, but bread flour works too. You can swap out some or all of the flour with whole wheat flour, but the consistency and texture of the bread will change.

Salt, baking soda, and baking powder – Make sure the baking soda and baking powder aren’t old or expired or the bread will not rise properly.

Crushed pineapple – You’ll need a 20-ounce can of crushed pineapple. Make sure to drain it well before adding to the batter or you will end up with too much moisture. I like to use a fine mesh strainer for this and then press the pineapple to help get even more moisture out.

How to make Pineapple Zucchini Bread

Preheat oven to 325°.

Beat eggs until fluffy (about 3 minutes). Add sugar, oil and vanilla and mix for another 1-2 minutes.

Add the dry ingredients and mix just until everything is combined.

Add the pineapple and zucchini and stir in just enough to fully combine. Don’t overmix!

Pour batter into two well-greased 9X5 loaf pans and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Let cool in pans for about 10-15 minutes before removing from pans and placing on a wire rack to cool completely.

DO YOU HAVE TO PEEL ZUCCHINI TO MAKE ZUCCHINI BREAD?

No, you do not have to peel zucchini before making zucchini bread. The peel on the outside of a zucchini is a lovely dark green and very tender. I just wash the zucchini, cut off the ends, and then grate the entire vegetable. It’s very simple to do and I love seeing the tiny flecks of green in the bread after it’s baked.

SHOULD I SQUEEZE EXCESS WATER OUT OF MY ZUCCHINI BEFORE MAKING ZUCCHINI BREAD?

Yes, you should squeeze out excess water from grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it. that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini bread. Interestingly enough, each zucchini is a bit different when it comes to water content. I find zucchini straight from my garden has quite a bit more water in it than zucchini from the grocery store. Both work well in this recipe! I say use what you’ve got!

CAN I USE FROZEN GRATED ZUCCHINI TO MAKE ZUCCHINI BREAD?

Yes, you can use frozen grated zucchini to make zucchini bread. Just defrost it, then squeeze out as much water as you can before mixing it in. Personally, I’m not a fan of how frozen zucchini tastes, so I like to bake several loaves of bread, then after cooling completely, I wrap them in plastic wrap and freeze them in a ziplock bag until we’re ready to eat it.

HOW TO MAKE THE BEST QUICK BREAD

There are a couple of tips that will help you to get the perfect pineapple quick bread every time!

1. Make sure to use the right bread pans! The recipe for this quick bread is two 4″X8″pans. You can use regular bread pans (9.5″X5″) if you’d like, but your loaves will be a little flatter and you’ll need to adjust the cooking time to about 40-45 minutes.
2. If you use non-stick pans, you won’t want to use any cooking spray, but if you are not using non-stick pans, make sure to use a baking spray like this one or line the pans with parchment paper so your bread doesn’t get stuck to the pan! There is nothing worse than making a beautiful loaf of bread and having the whole thing fall apart when you try to get it neatly out of the pan!
3. Make sure to test the middle of the bread at the end of the cooking time – I like to use one of these for that! If your bread is still gooey in the middle, bake for a few more minutes. If the edges and the top are starting to look too brown and the middle isn’t done yet, go ahead and put some foil over the bread for the last few minutes of baking until the bread is done in the center. This will prevent the outside from burning, but still allow the middle to cook all the way through.

AVOID SUNKEN BREAD

The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!

BEST BREAD PAN?

I bake a lot of bread and the pans I prefer are either ceramic, glass, or cast iron. These pans will bake bread more evenly and release the bread more easily after baking.  I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!

For the love of homemade bread

Once you make one loaf of homemade bread, you’ll be hooked and want more! Our Buttermilk Bread is always a big hit, as is our Soft White Bread which is perfect for sandwiches.

If you love banana bread like we do, you’ll want to try our White Chocolate Banana Bread as well as our Caramel Banana Nut Bread. Yum!

Come Fall, baking apple breads is just tradition! Our Dutch Apple Bread is always amazing, as is our Caramel Apple Bread. Happy Baking!

More ways to use up all of that zucchini!

• If you love this pineapple version, then you have to try all of our other fruity zucchini breads too! Try Orange Zucchini Bread, Lemon Zucchini Bread, Zucchini Banana Bread, or Strawberry Zucchini Bread – they are all amazing!
• If you are looking to make dessert, make sure to try this Chocolate Zucchini Cake. Chocolate is always a good idea! Chocolate Chip Zucchini Cookies are delicious as well.
• Looking for traditional zucchini bread, but want the best recipe ever? This Easy Zucchini Bread has been pinned over 200,000 times and has gone viral many times!

This is the best recipe for Zucchini Pineapple Bread! This zucchini bread is light, moist, and perfectly sweet – it’s the perfect way to use up all of that fresh zucchini!