Perfectly moist and sweet, this amazing pineapple zucchini bread recipe is bursting with chunks of juicy pineapple. With or without the simple pineapple glaze, it’s an irresistible quick bread!
We had a garden in our last house, so we always enjoyed an overabundance of zucchini and yellow squash. My family LOVES zucchini bread, and I’ve shared over a dozen recipes of all different flavors. From cream cheese filled chocolate to glazed lemon zucchini bread, I’ve got you covered!
Now I rely on friends and family to share their crop with me, and they never let me down. A neighbor dropped two zucchini on my porch, and I knew I had to use one of them to come up with a new quick bread recipe.
One of my recipes for cranberry zucchini bread calls for pureed pineapple, but I wanted one with chunks of pineapple. My first attempt was great, but the second loaf turned out fantastic.
I opted to omit the ground cinnamon so the pineapple flavor shines through. The optional pineapple glaze makes it even tastier. If you’ve never tried zucchini bread with pineapple, you are in for a treat!
Should zucchini be peeled before shredding for bread?
No, you do not need to peel your zucchini before using it in baked goods! The peel adds green flecks to the bread that let people know it’s made with zucchini.
Of course, if you are trying to hide it for picky eaters, feel free to peel off all the green skin. I’ve fooled many a kid by using this trick. 😉
How to make pineapple zucchini bread:
- PREP – Spray an 8×5″ loaf pan with non stick cooking spray; line the bottom with parchment paper. Wash and shred the zucchini. Preheat your oven to 325°.
- WET INGREDIENTS – In a large mixing bowl, whisk together the sugar, oil, vanilla, grated zucchini, and drained pineapple.
- DRY INGREDIENTS – Whisk together the flour, baking powder, soda, and salt in a separate bowl. Fold gently into the wet ingredients. Pour into the prepared pan.
- BAKE – Bake in a preheated oven at 325 degrees for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- COOL – Let the bread cool in the pan for 5-10 minutes, then carefully transfer to a wire rack to cool completely.
- ICING – Whisk together the powdered sugar, pineapple juice, and salt until smooth. Drizzle over the top of the cooled bread, then cut into slices.
Leftover bread can be stored at room temperature in an airtight container for 4-5 days. It will last a couple more days if stored in the refrigerator, but I like it best at room temperature.
You can also freeze the bread. Let it cool completely, then wrap it in plastic wrap. Place it in a gallon-size Ziploc freezer bag. You can freeze it for up to 3 months. Let it thaw at room temperature.
PRO TIPS:
- If you are using a large zucchini, use a spoon to scrape out the seeds before you grate it.
- Keep in mind that all ovens bake a little differently, so you may need to adjust the baking time. Using a toothpick ensures that your bread is done perfectly.
- If you have a larger 9×5″ pan, your bread will need less time to bake, so start checking it at 40 minutes. It will not be quite as tall.
VARIATIONS:
- Try adding chopped nuts, dried cranberries, or even white chocolate chips.
- For an even heartier loaf, you can use up to half whole wheat flour. I’ve often switched out a third of the flour in my quick breads, and most people don’t even notice. For this recipe that would be one cup of whole wheat flour.
- You can bake this bread in 4 mini loaf pans. You will need to decrease the baking time to about 30 minutes.
MORE GREAT RECIPES USING ZUCCHINI:
- Zucchini Cobbler
- Double Chocolate Zucchini Bread
- Zucchini Banana Bread
- Zucchini Mozzerella Bites
- Pumpkin Zucchini Bread
- Zucchini Carrot Bread
- Zucchini with Bacon and Potatoes
- Zucchini Blondies
Zucchini Bread Recipe with Pineapple
Equipment
Ingredients
- 1 ½ cups white sugar
- ¾ cup canola oil or vegetable oil
- 3 large eggs
- 2 teaspoon vanilla extract
- 2 cups shredded zucchini
- 1 20 oz can crushed pineapple drained (reserve juice)
- 3 cups all purpose flour 15 ounces
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Pineapple Icing:
- ½ cup powdered sugar
- 1 Tablespoon pineapple juice
- pinch of salt
Instructions
- Wash and shred the zucchini. Line the bottom of an 8 1/2 x 4 1/2" bread pan with parchment paper. Spray with cooking spray. Preheat oven to 325°.
- Whisk together the sugar, oil, eggs, vanilla, zucchini, and pineapple in a large bowl.
- In a small bowl, whisk together the flour, baking powder, soda, and salt. Add to the zucchini mixture and gently stir the mixture together.
- Pour batter into the prepared loaf pan. Bake in a preheated oven at 325° for 50-55 minutes, or until a toothpick inserted in the middle comes out clean (moist crumbs are fine).
- Let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
- For icing, whisk together the powdered sugar, pineapple juice, and salt in a small bowl. Drizzle over the cooled bread.
Notes
Nutrition
This zucchini pineapple bread recipe is easy to whip up, stores well, and makes a delicious snack any time of day. If you have an abundance of zucchini, I hope you’ll give it at try!
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