Zucchini bread with pineapple is a deliciously moist quick bread that combines the subtle earthiness of zucchini with the sweet tang of crushed pineapple. The result is a tender loaf with a bright flavor and irresistible texture, perfect for breakfast, snacks, or dessert. This recipe is a favorite for using up summer zucchini and sneaking in extra veggies, all while delivering bakery-style results at home.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 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
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup unsweetened applesauce
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini, squeezed dry)
- 1 cup canned crushed pineapple, drained (reserve 1 tablespoon juice)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup sweetened shredded coconut (optional, for extra texture)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper for easy removal.
- Prepare the zucchini: Grate zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Measure 2 cups after squeezing.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside.
- Mix wet ingredients: In a large mixing bowl, beat the eggs, oil, applesauce, granulated sugar, and brown sugar until well combined. Stir in the vanilla extract.
- Combine wet and dry: Add the dry ingredients to the wet mixture and stir gently until just combined—do not overmix.
- Add zucchini and pineapple: Fold in the grated zucchini, drained crushed pineapple, and the reserved tablespoon of pineapple juice. If using, add the nuts and coconut at this stage.
- Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 40 minutes.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Substitutions: You can use whole wheat flour for half of the all-purpose flour for extra fiber. Melted butter can replace oil for a richer flavor.
- Don’t skip draining: Squeeze the zucchini and drain the pineapple well—excess moisture can make the bread soggy or prevent it from baking through.
- Add-ins: Raisins, dried cranberries, or chocolate chips can be stirred in for added flavor and texture.
- Common mistake: Overmixing the batter can cause a tough or dense loaf. Mix only until ingredients are just combined.
Serving Suggestions
- Enjoy a slice warm with a pat of butter or cream cheese for breakfast.
- Serve with a dollop of Greek yogurt and a drizzle of honey for a balanced snack.
- Pair with fresh fruit and coffee for a light brunch spread.
- Lightly toast slices and top with a sprinkle of cinnamon sugar for a sweet treat.
Variations
- Vegan Version: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water; let sit 5 minutes). Use coconut oil and ensure sugars are vegan.
- Gluten-Free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Check that baking powder and baking soda are certified gluten-free.
- Mini Loaves or Muffins: Divide the batter among mini loaf pans or muffin tins. Bake mini loaves for 30-35 minutes, muffins for 18-22 minutes.
- Spiced Up: Add 1/4 teaspoon ground ginger and a pinch of cloves for a warmer spice profile.
Storage and Reheating
Once cooled, wrap the zucchini bread tightly in plastic wrap or foil. Store at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week—just bring to room temperature before enjoying for best texture. To freeze, wrap slices or the whole loaf in a layer of plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for a few hours. To reheat, warm individual slices in the microwave for 10-15 seconds or toast lightly in a toaster oven.
Frequently Asked Questions
- Why is my zucchini bread soggy in the middle?
- This usually happens when there’s too much moisture in the batter. Always squeeze the grated zucchini and drain the pineapple well before adding them. Also, check your oven temperature and bake until a toothpick comes out clean.
- Can I use fresh pineapple instead of canned?
- Yes, you can use finely chopped fresh pineapple in place of canned. Be sure to chop it small and drain off excess juice to avoid extra moisture in the bread.
- Do I need to peel the zucchini?
- No, there’s no need to peel the zucchini. The skin is thin and softens during baking, and it adds color and nutrients to the bread.
- Can I make this bread ahead of time?
- Absolutely! Zucchini bread with pineapple actually tastes even better the next day as flavors meld. Wrap it well and store at room temperature or in the fridge as described above.
- How do I know when it’s done baking?
- The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is golden but the center is still wet, cover with foil and continue baking, checking every 5 minutes.
- Can I double this recipe?
- Yes, you can double the recipe to make two loaves. Bake them side by side and rotate halfway through for even baking. Make sure not to crowd the oven so heat circulates evenly.
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