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.

Zucchini Bread loaf

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!

Zucchini Bread With Pineapple Ingredients

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

Sprinkle raisins with tablespoon of flour.

If you like, you can sprinkle a tablespoon or so of flour over your raisins…

Stir to coat raisins in flour.

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 zucchini using food processor.

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.

Place eggs and oil in a mixing bowl…

Add sugar to mixing bowl.

Add sugar…

Add zucchini to mixing bowl.

And zucchini.

Freeze leftover shredded zucchini in ziplock bag.

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.

Add vanilla to mixing bowl.

Now, back to the mixing bowl! Add a touch of vanilla…

Add drained pineapple to mixing bowl.

Then add in your drained pineapple.

Mix ingredients together to make zucchini bread with pineapple batter.

Mix all of that up either by hand or with your electric mixer.

Place dry ingredients in a separate mixing bowl.

In a separate bowl, place the dry ingredients: flour, soda, salt, cinnamon, baking powder, and nutmeg (or allspice).

Stir dry ingredients together.

Stir that together. 

Combine wet and dry ingredients.

Add this to your wet ingredients.

Mix ingredients together.

Mix it up well.

Add raisins and chopped nuts to pineapple zucchini bread batter and mix again until well combined.

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. 

Grease loaf pans with shortening on paper towel.

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. 

Add flour to pans.

Smear the inside of your pans well with the shortening and then put a spoonful or so of flour in each well.

Tilt pan to cover with flour and then tip out excess.

Tilt your pan around while patting the sides with your hand to distribute the flour evenly. Pour excess out.

Zucchini Bread with pineapple batter in pan ready to be baked.

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.

Baked Zucchini Bread With Pineapple

Hello, yummy zucchini pineapple bread!

~Looks around in sudden alarm and then exhales in relief~

Slices of zucchini bread with pineapple.

Whew! No new babies this time!

Enjoy, friends!


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:

Carrot Cake Loaf

Strawberry Bread With Pecans

How To Make Banana Bread

Snickerdoodle Swirl Bread Recipe

Pumpkin Cranberry Nut Bread

Cinnamon Apple Bread

Zucchini Bread

Pineapple Zucchini Bread

My zucchini bread with pineapple, chopped nuts, raisins, and wonderful spices is super moist, super easy, and super good.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Snack
Cuisine: American
Keyword: bread, zucchini
Servings: 2 loaves
Calories: 255kcal


  • 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


  • 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.


Calories: 255kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

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  1. That looks so good. We love zucchini bread, but never thought about putting pineapple in it. Do you think you could use fresh pineapple, I just bought a big one for 2 recipes this week, and there would be enough for the zucchini bread if it would work. What a sweet story about your kids and the quick breads. I guess making quick bread is your last nesting step!

    1. I absolutely think fresh pineapple could be used. I’d be first to line up for a bite, too!

      You know, I never thought of it as part of the nesting process but I guess you’re right!!!

      Christy 🙂

  2. Love the looks of your measuring spoons. Would you mind sharing the brand and where you purchased them.

    My brother was just telling me about a zucchini bread recipe…sounds allot like this one…minus the pineapple. Will have to give this one a try. TFS!

      1. hehe

        It’s times like this that I wish I could tell you they were some fancy spoon that was gifted to me by someone special and came from an upscale and exclusive shop or something. That *might* up my coolness factor.

        But y’all know I’m jes plain old me and guess what? They came from Wal Mart! lol

        The thing is though, I think I paid like $5.00 for the set of spoons about two weeks ago and I felt soooooo guilty for spending so much. I lose measuring spoons and cups DAILY in my house so I never have the right one when I need it. I am forever measuring out two or three cups of flour with a 1/4 measuring cup! lol

        I bought this set of spoons and a set of cups that match them (the cups were about ten dollars) recently and put them in a special cabinet so I would always have a complete set that matched when I used them for tv. I vowed that I wouldn’t use them any other time except for tv so I wouldn’t misplace them.

        I usually pick up a set of plastic cups and spoons every now and then and just start fresh. I’m always leaving a measuring cup in a bag of flour or sugar in the closet. There is usually one in the canister of oats…etc. I used to say that my dream would be for some company who makes measuring utensils to sponsor me by just sending me a new set each week! lol

        Lo and behold, I broke my vow not to use them outside of filming on this post and I can pretty much guarantee you that by the time the film crew shows up Thursday, I’ll have no idea where the whole set is again! lol

        I am chronically unorganized but I decided a while back to take all of my “chronic” bad character traits and just embrace them as part of my “natural charm” ~giggles~

        Thank y’all so much for complementing them! I feel so proud of my set now!

        1. I’m so glad to know they came from Wal Mart!!!! I can afford a set now. lol Thanks for sharing your source. Now… go round up those spoons and make sure they’re in that special cabinet!!! Ü

  3. Christy it’s too funny that you posted this. I have a girlfriend and she is due next month yet already having contractions maybe I should get her in the kitchen for some fall baking.

  4. My grandmother taught my mother who taught me this good method for greasing pans – use a pastry brush. We keep it in a small container by the shortening, and just dip it in the shortening, brush it onto the pan, and stick it back in it’s container. We don’t even bother washing it often, because who wants to wash shortening out of a pastry brush? Anyway, it works great.

    I’ll have to remember the “bake sweet bread to make the baby come” trick. I’m due late November/early December, so maybe some holiday baking will be in order… 😉

    1. now that is just a nifty idea! Love it!

      My Katy was born Dec 21st. Having a baby or even expecting during the biggest baking time of the year is a challenge!

      Good luck and holler at us when that wee one gets here! Maybe you should make Cranberry Banana bread…. 🙂

  5. How many calories do you think is in zucchini bread? So many people have told me it is delish. I would really like to try some one day.

    1. Oh goodness, I don’t have any idea! It always helps though if you tilt the bread downward while slicing off the first piece. This is an old technique that makes all of the calories fall to the piece you cut off!

      If you’re concerned about calories (on a more serious note), I would definitely make the mini loaves. Slice one in small slices and freeze them to eat a bit at a time. Give the rest away as little thoughtful gifts!


      P.S. Sorry I couldn’t help more on the calories!

      1. A very wise Baker taught me to grease and ‘sugar’ my baking pans for cakes or breads such as this. It makes a nice crunch and no white flour on the outside of your bread or cake.

    2. Do you squeeze the liquid out of your zucchini when you bake with it? And when you freeze the extra zucchini do you also drain it, then measure 1 cup? Thanks

      1. Hey! You can’t taste the pineapple but hey, if you don’t like it you don’t like it!
        You know what I’d do? (keep in mind this is me playing with my food here)
        If it were me, I’d add another 1/2 cup zucchini and then about 1/4 cup applesauce in place of the pineapple. I think we’d end up with about the same texture there. Maybe even add 1/2 cup of each.

        Never tried it of course but you seem like an adventurous gal!!!
        What a freezer bounty you have, too!!!!
        Christy 🙂

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