Zucchini Bread With Pineapple
As an Amazon Associate I earn from qualifying purchases.
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
Fruit Cakes are the specialty of my grandmother, she bakes lots of fruit cakes.;;,
Fruit Cakes are quite addictive and my mom always bake them every month.–,
my friend and i are past baby-havin’ days but just last night we were talking about how zucchini grow out of control. i’ll have to forward this to her and set another place at the southern plate! thanks, cristy!
I’m past my due date. I may have to bake some zucchini bread.:-) I love the tip about freezing shredded zucchini.
Like kimmy said, this gives me something to do with all of the frozen zukes in the freezer! Yummy!
Lindsay,
You always look so cool in your avatar pic! I feel like you are the “glamor mom”! lol
And now I find out you have putting zucchini up in the freezer, too? Goodness, gal, you don’t sleep much, do ya?I think I wanna be you when I grow up!
Love ya!
Gratefully,
Christy
I love to make pumpkin bread (my recipe makes 3 large loaves or many mini loaves), but haven’t tried zucchini, now I will.
Now, I have to say since my late husband was such a huge fan of baking using Mexican vanilla, that he would bring back from trips south, I have learned to notice when it is in a recipe – it is nice.
I have enjoyed your articles plus keeping a jar of home brew iced coffee in the frig!
Thanks for sharing so much with all of us.
Hey Judith!
I bet you’ve graced many a lucky person with your pumpkin bread! Isn’t it fun to give away?
I think I have used Mexican vanilla before, too!
I’d love any vanilla that was “brought back” with my name on it! hehe
Thank you so very much, I’ll drink me some iced coffee here in a bit and toast to you and your kindness.
I appreciate you taking the time to read and comment!!
Gratefully,
Christy 🙂
I can’t wait to try this. I have a nephew that begs for my Zucchini bread each year. I believe I will surprise him with this one.
Bless his heart (and yours too!). Please holler back if you can and let me know how he likes it! You’re such a sweetheart!
Gratefully,
Christy 🙂