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
Well, I wouldn’t swear to it, but Baby Girl did feed her (now) fiancee’ your chicken divan a couple of weeks before he proposed…now we have to be sure she doesn’t bake any zucchini muffins or banana bread after they’re married, until he finishes seminary!
LOL!!!!!!!!!!!!!!!!!!!!
Well boy-howdee, we have ourselves a winner! Congratulations to your Baby Girl, I know you must be proud!
Yeah, better tell her to hold off on the quick breads, despite temptation! hehe
I’m not one to talk though, Soon as I got married I wanted a baby so bad! Brady was born eleven months later 🙂
Congratulations to the wonders in store for the both of you!
Gratefully,
Christy 🙂
i haven’t tried this particular recipe, but it looks delicious!
if you are worried about calories, just substitute applesauce for the oil. i have done that before, and cannot tell the difference!
christy, have you ever tried baker’s joy cooking spray? it greases and flours the pan in one little spray! super simple!
First of all, I just love applesauce! I know you can bake with it but I could just eat plain old unsweetened applesauce all day! lol
I HAVE tried Baker’s Joy and I just love it. It is an awesome concept and product. My mother uses it a lot but I don’t ever buy it – because it costs so much! ~wails~
I miss out on so many good things! One of these days I’m going to have a bigger grocery budget and Katy Bar The Door when that happens!
Gratefully,
Christy 🙂
I can’t wait to try this. Of course I’ll have to leave out the nuts since three of my four sons won’t eat them. They are so weird! Will this mess up the recipe?
I’ve made zucchini bread with & without nuts. It comes out great both ways. I don’t change the ingredients at all. I just think of the nuts as optional.
Hope this helps! 🙂
Schwinn is right, I seldom use nuts in anything. In fact, I think this is the first time I have ever actually included them in my zucchini bread!
I leave them out because they add so much more expense to a recipe. You’ll seldom see nuts in anything at all I bake but I sometimes get them just for Southern Plate tutorials.
Gratefully,
Christy 🙂
P.S. My family is weird, too! When Brady was four, Mama made fudge and brought it over. He put it in his mouth and then swished it around a bit, finally spitting over and over and over. Then he reached for another piece, let it melt a bit, and then went to spitting over and over and over. We were standing outside, thank goodness. Took me a minute to realize he was eating all of the fudge, then sucking it off of the pecans before spitting them out!
I am expecting my 4th child in 10 weeks and all I can think about is food. I would love to get into the kitchen and make some homemade zucchini bread, but my feet are so swollen 🙂 I have asked my husband to get me a stool so I can sit and bake. Hopefully this weekend I will be in there baking. It sounds so delicious 🙂
Shan, you sound just like me! lol I wanted to bake so bad but my legs and feet would swell up, I’d toddle in there and bake a bit, then toddle back and wait a spell! lol
Katy was born a few days before Christmas so I did half of my holiday baking sitting in a chair in the den and then sending my husband back and forth for more ingredients or to stick things in the oven! lol
Best wishes on your new little spirit!
Gratefully,
Christy 🙂
If my zucchini had done anything this year, I would have loved to have tried this recipe. Unfortunately, I seem to have some extremely aggressive squash vine borers in my backyard! They got all my yellow squash and zucchini! 🙁
Oh you should see what the rabbits are doing to my cantaloupe! It is the craziest thing, they keep eating through the vines. They leave the cantaloupes alone but disconnect them from the plant! grrrrrr
Oh well, I guess we’re making the little critters happy by feeding them at least!
Heres hoping we win out next year though!
Gratefully,
Christy
At least rabbits are cute! Squash vine borers only turn into ugly moths when they grow up!
love the story behind the breads..the recipes sound marvelous..something to do with all these vegies..choc chips do sound good in it..but sometimes over powers the rest of the ingredients..I made 2 seperate loaves- one with the raisins, nuts and pineapples..the other one with chocolate chips..they both got 5 stars! thanks for the heart warming at home stories..this makes life sound so simple..bring it all back!
You, my friend, are a truly brilliant person! I wish I were there to try your chocolate chip version, I’m gonna have to do that soon!!!
Thank YOU so much for reading, commenting, and encouraging me!! It’s folks like you that keep me going and let me know I’m doing something useful!!!
Gratefully,
Christy 🙂
I like the idea of the added pineapple. I have had lots of zucchini bread but have never put in pineapple. I have used applesauce to cut back on the large amount of oil. Zucchini bread sort of has a bad and undeserved reputation-sort of like the proverbial fruitcake jokes. Actually warm zucchini bread is delicious and a nice blob of cream cheese spread on it only makes it better.
oh Elaine! Never thought of cream cheese on it ~mouth drops to the floor in delight~
I have to try that!
Gratefully,
Christy 🙂
P.S. I like fruit cake cookies…my mother has never been able to convert me to fruit cake despite her best efforts! lol
Never had homemade fruitcake, but my dad was in Civitans and they sold fruitcakes at Christmas. I loved it and always froze a couple for later.