Pineapple zucchini bread is a sweet bread recipe that's perfect for summer baking. Crushed pineapple makes this bread extra moist and sweet with a delicate tropical flavor.
Recipe summary
Flavor/texture: Moist, sweet, mild tropical flavor, bits of crunchy pecans throughout.
Key ingredients: Can of crushed pineapple, shredded zucchini, pecans, cozy baking spices.
Pan size: 9x5 loaf
Freezes well. Freeze a loaf (or individual slices) for up to 6 months.
Similar to: Carrot Zucchini Bread and Applesauce Zucchini Bread
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Ingredients and substitutions
- Zucchini - You'll need one cup of finely grated zucchini for this recipe. Do not drain or squeeze the liquid from your zucchini, this liquid adds moisture to your bread. Shredded zucchini should be lightly packed into your measuring cup. For this recipe, you'll need about 1 medium or 1.5 small zucchinis.
- Pineapple - You'll need one 8-ounce can of crushed pineapple for this recipe. If you can't find crushed pineapple, diced or sliced pineapple can be chopped into small pieces or grated.
- Sugar - Granulated sugar adds sweetness and moisture to the bread. As written, this bread turns out lightly sweetened. For a sweeter bread, you could add an extra ¼ cup of granulated sugar.
- Oil - Adds moisture to the bread. I don't recommend reducing it or omitting it from the recipe.
- Eggs - Add structure and moisture to the bread.
- Vanilla extract - Adds depth of flavor to your bread.
- Pecans - Adds crunch and texture to the bread. Pecans can be substituted with walnuts or macadamia nuts or omitted entirely without affecting the recipe.
- Flour - Adds structure to your bread and balances with the wet ingredients. I have not tested this recipe with other types of flours so I don't suggest making any substitutions. Baking is an exact science. Altering main ingredients can change the density and texture of your bread. If you have a different type of flour, then search for a recipe that includes the flour that you'd like to use.
- Leavening agents - This recipe uses both baking soda and baking powder. They cannot be substituted for one another - you'll need both to get the proper amount of lift.
- Salt - Enhances the flavors of the other ingredients without making your bread "salty". I don't recommend omitting the salt in this recipe.
- Spices - Cinnamon, nutmeg, and ginger add a warm, mild flavor to the recipe that pairs well with the pineapple.
How to make pineapple zucchini bread
- Add wet ingredients to a large bowl and stir to combine.
- Sift dry ingredients in a separate bowl and add to wet ingredients, stirring just until combined. Add pecans and stir to incorporate.
- Pour into a 9x5 loaf pan and top with more pecans.
- Bake until golden brown and center pops back when gently pressed.
Heather's Top Tip
Use an instant-read thermometer to test the doneness of your zucchini bread. Quick bread is done when it reaches 200 to 205F in the center. This ensures your bread is perfectly baked, not doughy or dry.
Tips and tricks
Shredding zucchini for bread - I recommend using the small side of a box grater to grate zucchini for baked goods. Finely grated zucchini melts seamlessly into the batter when baked with the only sign of zucchini being the tiny green flecks. The large side of a box grater also works but adds a noticeable texture to your baked bread. Here's the box grater I use: OXO Good Grips Box Grater
Gently mix batter - If the batter is overmixed, the gluten is overworked and your bread can turn out tough. Instead, use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Pan size - This recipe makes one 9x5 loaf of zucchini bread. These are the pans I use for all my zucchini bread recipes: Farberware Loaf Pan 9x5, Set of 2
Add more pecans to the top - Optionally, reserve a few of your pecans to sprinkle on top before baking. They add nice visual appeal to the baked bread loaf.
Storage
Pineapple zucchini bread can be stored at room temperature for 3 to 4 days in a tightly sealed container.
Zucchini bread can be frozen for up to 6 months in a tightly sealed, freezer-safe container. To thaw a whole loaf, place on the countertop for up to 3 hours to bring to room temperature. Single slices will thaw in about 1 hour or less.
See my full post for more information: How To Store Zucchini Bread
Frequently asked questions
No, there's no need to peel your zucchini before shredding it for zucchini bread. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your bread is baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the bread.
No, do not squeeze the liquid from your zucchini. For this particular recipe we're utilizing the liquid in the zucchini to thin the batter slightly and add moisture to the bread.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
Crushed pineapple adds moisture and sweetness to zucchini bread. It also adds a very mild pineapple flavor and little flecks of pineapple throughout the bread. It's very similar to adding applesauce to zucchini bread (like in my applesauce zucchini bread recipe). Because we've added pineapple to this recipe, we're able to reduce the oil slightly.
Troubleshooting
If your baked zucchini bread turned out soggy or sinking in the center, then it was either underbaked or had too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your bread turns out perfectly baked and moist, not wet or soggy.
Dry baked goods can happen for several reasons. Either your bread was overbaked, too many dry ingredients (like flour) were added to the recipe, or the moisture-adding ingredients (eggs, sugar, oil, zucchini) were reduced.
Bland baked goods can happen for a few reasons. Omitting the salt, reducing the sugar, or adding too much flour can cause your bread to turn out bland. Salt enhances the flavors of the other ingredients - it's not there to make your bread "salty". Measure flour accurately by weighing it using the gram measurements listed in the recipe card. If you don't have a scale, use the spoon and level method. Gently spoon flour into a measuring cup, then level off the top with a knife. Scooping flour with a measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. Decreasing the listed sugar can also make your bread turn out bland (and sometimes dry).
📖 Recipe
Pineapple Zucchini Bread
Ingredients
- 1 cup (135 g) finely grated zucchini, do not drain liquid out
- 8 ounces (227 g) canned crushed pineapple, drained
- ¾ cup (148 g) granulated sugar
- ¼ cup (50 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon baking powder
- ¾ cup (82 g) chopped pecans
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add finely grated zucchini (do not drain/squeeze any liquid out!), crushed pineapple (with liquid drained out), granulated sugar, brown sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Add to wet ingredients and stir until just combined.
- Pour into prepared loaf pan. Bake for about 50 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Notes
- Storage: Leftover pineapple zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Freezing: Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- Sweetness: As written, this bread is lightly sweetened. For a sweeter bread, add an additional ¼ cup of granulated sugar.
- Nuts: Pecans can be substituted with chopped walnuts or macadamia nuts, or omitted entirely if desired.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!