Zucchini bread made with pineapple is a wonderfully moist, flavorful quick bread that blends the subtle earthiness of zucchini with the sweet tang of pineapple. This combination not only keeps the loaf extra tender but also adds a light tropical note that makes it stand out from classic versions. It’s a delicious way to use up summer zucchini and is perfect for breakfast, snacking, or even dessert.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, well drained (from one 8-ounce can)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven: Heat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line with parchment paper for easy removal.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt until well combined. Set aside.
- Prepare the wet ingredients: In a large bowl, beat the eggs with the vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and slightly thickened—about 1 minute.
- Add zucchini and pineapple: Stir the grated zucchini and well-drained crushed pineapple into the wet mixture. Make sure to squeeze out excess moisture from both zucchini and pineapple using a clean kitchen towel or paper towels, or your bread may be too wet.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
- Add nuts and raisins (if using): Fold in the chopped nuts and/or raisins, if desired.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool: Remove from the oven and cool in the pan for 10-15 minutes. Then lift out and transfer to a wire rack to cool completely before slicing.
Tips
- Draining pineapple and zucchini: For best texture, squeeze out as much liquid as possible from the grated zucchini and crushed pineapple. Too much moisture can cause the bread to sink or be gummy.
- Substitutions: You can use whole wheat flour for half the flour for a heartier loaf. Applesauce can replace up to half the oil for a lighter version.
- Don’t overmix: Overmixing the batter can lead to dense, tough bread. Stir just until the flour disappears.
- Check for doneness: Oven temperatures vary. Start checking at 50 minutes and tent with foil if the top is browning too quickly.
Serving Suggestions
- Enjoy slices warm or at room temperature, plain or with a pat of butter.
- Spread with cream cheese for a tangy contrast to the sweet bread.
- Top with a drizzle of honey or a dusting of powdered sugar for a special touch.
- Pair with coffee or tea for a satisfying breakfast or afternoon snack.
Variations
- Gluten-free: Use a cup-for-cup gluten-free flour blend in place of all-purpose flour.
- Vegan: Substitute flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, mixed and rested) for the eggs, and use coconut oil in place of vegetable oil.
- Mini loaves or muffins: Bake in mini loaf pans or muffin tins; reduce baking time to 20-25 minutes for muffins.
- Chocolate chip version: Fold in 1/2 cup chocolate chips for a dessert-like twist.
- Spice it up: Add 1/4 teaspoon ground ginger or cardamom for extra warmth.
Storage and Reheating
Let the bread cool completely before storing. Wrap tightly in plastic wrap or aluminum foil, or place in an airtight container. Zucchini pineapple bread will keep at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap the loaf (or individual slices) well and freeze for up to 3 months. Thaw at room temperature, or gently reheat slices in the microwave for 10-15 seconds or in a toaster oven until just warmed through.
Frequently Asked Questions
- Can I use fresh pineapple instead of canned?
- Yes, you can use fresh pineapple. Chop it very finely and drain it well to remove excess juice. You’ll need about 1 cup of finely chopped, well-drained pineapple. The flavor will be a bit brighter and less sweet than canned crushed pineapple, which is perfectly delicious.
- Do I need to peel the zucchini?
- No, there’s no need to peel zucchini for this bread. The skin is thin and softens as it bakes. Plus, it adds a bit of color and extra nutrients. Just wash the zucchini well and trim the ends before grating.
- Can I make this bread ahead of time?
- Absolutely. Zucchini bread made with pineapple actually tastes even better the next day as the flavors meld and the bread becomes even more moist. Make it a day ahead and store tightly wrapped at room temperature or in the fridge.
- Why did my zucchini bread sink in the middle?
- This often happens if there is too much moisture in the batter (not draining zucchini or pineapple enough), if the bread is underbaked, or if the batter is overmixed. Be sure to squeeze out the zucchini and pineapple, check doneness with a toothpick, and mix just until combined.
- Can I double the recipe?
- Yes! This recipe doubles well. Simply divide the batter between two 9×5-inch loaf pans and bake both at the same time, rotating halfway through for even baking. Baking time may need to be adjusted slightly, so check both loaves for doneness.
- Is this bread very sweet?
- This loaf is pleasantly sweet but not overly so, thanks to the balance of sugars and pineapple. If you prefer a less sweet bread, you can reduce both the granulated and brown sugar by 1/4 cup each without affecting the texture too much.
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