Zucchini Bread With Pineapple
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My zucchini bread with pineapple, chopped nuts, raisins, and wonderful spices is super moist, super easy, and super good.
My sister-in-law makes the most delicious zucchini bread recipe. When the crop is coming in strong, you’ll often find loaves of this wonderful spice bread cooling on her counter and bags of shredded zucchini being stocked in her freezer so that she can make more for gifts to give friends and family come fall.
Now, I’ve shared my snickerdoodle zucchini bread recipe before. But today we’re making zucchini bread with pineapple. The crushed pineapple not only adds flavor and sweetness but ensures the bread stays deliciously moist and tender, which is how we like our zucchini bread, right?
The other ingredients you’ll find overloading my zucchini bread include cinnamon, nutmeg and/or allspice, vanilla extract, chopped nuts, shredded zucchini, and raisins. Then you’ll need the usual baking ingredients like eggs, oil, sugar, baking soda, flour, and salt. It just takes a little bit of hand mixing as you slowly fold in the ingredients to make this bread then in the oven it goes!
Bake for about an hour and your house will not only smell amazing, but you’ll have fresh zucchini bread to enjoy with the hot beverage of your choice. I love to serve it warm with a spread of butter. YUM!
See that pic? Yeah, you’re gonna need a whole mess of ingredients!
Recipe Ingredients
- Raisins
- Eggs
- Crushed pineapple
- Ground cinnamon
- Ground nutmeg if you like nutmeg
- Vanilla extract
- Vegetable oil
- Granulated sugar
- Pecans (optional)
- All-purpose flour
- Baking soda
- Kosher salt
- Zucchini
- A wee bit of ground allspice if you like
How to Make Pineapple Zucchini Bread
If you like, you can sprinkle a tablespoon or so of flour over your raisins…
And stir them up a bit.
This will prevent them from sinking in your batter and you’ll have more evenly distributed raisins in your finished bread.
Shred your zucchini (I just use my food processor).
You can also just use a standard cheese grater if you like, whatever you have on hand.
Place eggs and oil in a mixing bowl…
Add sugar…
And zucchini.
Have leftover zucchini?
If you have any zucchini left over, place it in a freezer bag. You don’t have to do anything special to it, just peel, shred, and freeze. This is what my sister-in-law does when zucchini starts coming in by the truckloads and then she bakes this delicious zucchini bread to go in her gift baskets.
Note: It always helps to label your bag with how much is inside.
Now, back to the mixing bowl! Add a touch of vanilla…
Then add in your drained pineapple.
Mix all of that up either by hand or with your electric mixer.
In a separate bowl, place the dry ingredients: flour, soda, salt, cinnamon, baking powder, and nutmeg (or allspice).
Stir that together.
Add this to your wet ingredients.
Mix it up well.
Add raisins and chopped nuts and mix again until well combined.
I just do this by hand most of the time but you can use a mixer if you like.
Greasing the loaf pans
This recipe makes two full-sized loaf pans.
A typical loaf pan size is about 5×9, but if yours is slightly larger your loaf will just be shorter. If it is slightly smaller your loaf will be taller.
To grease my loaf pans I just fold up a paper towel and dip it into the shortening like so. This keeps it off my hands. I’ve also seen folks do this with a plastic sandwich bag.
My mother skips all of this and just uses that baking spray that has flour in it so you can do that instead if you prefer.
Smear the inside of your pans well with the shortening and then put a spoonful or so of flour in each well.
Tilt your pan around while patting the sides with your hand to distribute the flour evenly. Pour excess out.
Fill about 1/2 full with batter.
Bake at 350 degrees for about an hour and when done, allow them to cool for 10 minutes in the pan before turning out.
Hello, yummy zucchini pineapple bread!
~Looks around in sudden alarm and then exhales in relief~
Whew! No new babies this time!
Enjoy, friends!
Storage
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. You can also freeze the bread slices for up to 3 months. Thaw at room temperature and if you like, quickly reheat them in the microwave, oven, or air fryer.
Recipe Notes
- I know pecans aren’t cheap, so feel free to substitute for chopped walnuts.
- If you want to top your zucchini bread with a pineapple glaze, mix together 1 cup of powdered sugar and 1 tablespoon of reserved pineapple juice. Then drizzle this over the cooled loaves.
- For added texture, add a cup of shredded coconut when you fold in the nuts and raisins.
Recipe FAQs
Do you need to squeeze extra moisture out of the zucchini?
This is totally optional. I don’t personally squeeze out the extra moisture from the zucchini as I think it just makes the bread moister. But you can squeeze it out or drain any by placing the grated zucchini in a colander or sieve.
Can I use frozen zucchini in pineapple zucchini bread?
Yes, you can use frozen zucchini. Just let it thaw then drain any excess moisture (frozen zucchini will be a lot more moister than fresh zucchini).
Do I need to peel the zucchinis before adding them to the bread?
No, you don’t need to peel your zucchinis before shredding them.
Can I use fresh pineapple in this zucchini bread with pineapple recipe?
Yes, if you have fresh pineapple you can totally use it instead of canned pineapple.
Can I make zucchini bread muffins instead?
Absolutely! To make pineapple zucchini bread muffins, use an ice cream scoop and fill each greased muffin cup about 2/3 full. Then bake for 18 to 20 minutes.
You may also enjoy these scrumptious bread recipes:
Snickerdoodle Swirl Bread Recipe
Ingredients
- 3 eggs
- 3/4 cup vegetable oil
- 2 cups sugar
- 2 tsp vanilla extract
- 2 cups shredded zucchini 1 to 2 good-sized zucchinis
- 1 8-oz can crushed pineapple, drained
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 3/4 tsp nutmeg or allspice I prefer allspice
- 1 cup chopped nuts
- 1 cup raisins
Instructions
- In a large bowl, stir together the first 6 ingredients until well combined.3 eggs, 3/4 cup vegetable oil, 2 cups sugar, 2 tsp vanilla extract, 2 cups shredded zucchini, 1 8-oz can crushed pineapple, drained
- In a separate medium bowl, stir together the dry ingredients: flour, soda, salt, cinnamon, baking powder, and nutmeg (if you’re using nutmeg). Pour this mixture into the large bowl with the wet ingredients. Stir together, fold in chopped nuts and raisins, and stir again until well incorporated.3 cups all-purpose flour, 2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp baking powder, 3/4 tsp nutmeg or allspice, 1 cup raisins, 1 cup chopped nuts
- Divide batter into two well-greased loaf pans and bake at 350 for an hour or until a toothpick inserted into the center comes out clean. Allow them to cool in the pans for 10 minutes before turning out to cool completely.
Nutrition
Hi Christy,
This looks delicious. I’ve never used pineapple in my bread before, but I’m willing to try anything once 🙂
I’ve been reading your site since my husband and I took our three boys on vacation to North Carolina this summer. I enjoyed Southern cooking and was looking for some recipes- your site is a terrific resource!
Iowa is farmland. Beautiful, rolling, acre upon acre of corn and beans, mostly. A very rural and very safe place for raising a family. I can’t imagine living anywhere else.
As far as comfort food goes- we are not fancy. Homemade noodles in our soups, chicken and rice with biscuits- we’re big on hearty foods that will keep you filled up all day. Iowa cooking seems to be a lot like Alabama cooking, actually. Although, would you believe I’d never had collard greens until this year? I had no idea what I was missing!
Anyway, I’ll keep reading and I’m sure I’ll keep learning about other jewels I’ve missed out on.
Thanks for all of your hard work!
Hey IowaMom!
Thank you so much for answering all of my questions! I feel like I was just given a tour and I have to agree, Iowa is a wonderful place! I’d love to see it one of these days, sounds like my kind of land and my kind of people.
You are right, our cooking does seem to be very similar! If you have any of those good down home recipes you wanna share shoot me an email! 🙂
I think the “not fancy” food is always best :). We can go out to eat that fancy stuff but at the end of the day, folks don’t want Mama or Granny to hand them a plate where Parsley garnishment takes up half the space, hehe. Make something with love and slap some gravy on it!
Thank you so much for reading, it is such a joy to have you here.
Gratefully,
Christy 🙂
So the zucchini doesn’t add any real flavour? Because I don’t know if I could tolerate zucchini tasting bread. lol
Could you substitute any other types of fruits? Say for example chopped dates?
Su, have you ever eaten pumpkin bread? It’s usually hard to tell the difference in flavour between the two. I actually have a story about it. When I was younger we always made these ginormous tins filled with cookies and quick breads to give as Christmas gifts. Well one year we ran out of pumpkin bread before we gave Mama’s ex-husband his so he ended up zucchini bread which he was supposed to have hated. He ended up searching for over an hour for a convenience store that was open to get a gallon of milk and called his mama and told her that was the best pumpkin bread he’d ever eaten.
Micha, that story is so funny!!! hehehe
Su, you honestly can’t taste it, promise! You just taste the spices and raisins and such. You can substitute squash for zucchini but I doubt that would make it any better if you don’t like zucchini! lol
I was thinking of other substitutions and came up with more pineapple or even smooshed bananas but then, might as well just make banana bread!
lol
I gotta figure out what I’m going to bring y’all when I come to ATL. I’d kill to just kidnap you both and bring you to Bountiful so I could cook up a big old mess of food! It’s just four and a half hours away…. ~grins~
Gratefully ,
Christy 🙂
Oh Micha that is funny.
I have never eaten pumpkin bread before, call me deprived. 🙂
Christy, I would drive there but I am terrified at the thought of driving in Atlanta. lol Back when the original plan was to head down to Savannah after Atlanta, I thought of driving until a friend told me no no, I do not want to drive in Atlanta. But now I’m not even going to Savannah, going to SC instead.
I think dates might work, they are similar enough to raisins and sultanas. lol
In exactly one month, I hop onto that big jet!!! 🙂 🙂 🙂
No, Su you do not want to drive in Atlanta. They have crazy drivers. Almost as bad as LA drivers. Have fun in ATL.
I’ve driven plenty of times in Atlanta. You just hold on to the wheel and press down as far as you possibly can on the gas pedal!
Christy is an honourary crazy GA driver. lol
Wonderful recipe! Have made my share of zucchini bread over the years but never thought of using canned pineapple as an ingredient! Bet it makes it nice and moist. My granddad also had a huge garden and I got a ride too at the end of the day only not in the wheel barrow but on the big tractor…I Have a photo of me (at about age 4) sitting atop the old tractor with granddad by my side – think the date on the photo is 1944…I fondly remember over the years digging potatoes and picking strawberries, pulling zucchini off the vines, helping milk the cows and feeding the chickens, all with granddad at my side. What great memories!
Oh Carol,
Thank you so much for sharing your memories with me! I had another grandfather (who is thankfully still with us) who used to let me ride on the tractor, we’d sit on top of the wheel cover at his side as he rode through the farm. He’d also let me gather eggs – one of my all time favorite things to do. I Want CHICKENS SO BADLY (but my city doesn’t allow).
Reading your memories just warmed my heart and started my day out with joy. Thank you so much.
Gratefully,
Christy 🙂
sounds soo yummy christy ,cant wait too try it ,stop by soon 😉
Thank you, Priscilla!!!
Hope you are having a great day today!
Gratefully,
Christy 🙂
I like the idea of adding pineapple. It must add extra moisture.
It does and it is so good! I just love this recipe. You can also add coconut if you like. Just toss in about 1/2 a cup shredded.
It’s fun to play and customize things!
Gratefully,
Christy 🙂
Sooo.. THAT’S where babies really come from? Wow, I’m never gonna bake a loaf of bread ever again.. Whew, so far I’ve been lucky. I used to bake bread all the time. I coulda had a bad reputation!
I am so glad I wasn’t drinking anything when I read that. My computer would’ve been a goner. You really need to compile all your witticisms in to a book. I’d buy it and would it read it quite often.
LOLOL what a hoot
Oh my gosh, I actually choked on my Crystal Light!
(it’s morning , so I’m drinking the caffeinated kind – weeee)
Beeyuhhl, you got me thinking of you about nine months along now…
~shudders~
I just had three people look at me funny as I busted out laughing at you Bill. You are waaaay to funny!!
That looks really good! I’m gonna have to try this one day!
Thanks, Vickie! Let me know when you do! Hope you have a wonderful Tuesday!
Gratefully,
Christy 🙂