Moist and sweet,Zucchini Pineapple Breadis a scrumptious and unexpectedly delicious treat that you need to try today! It’s a versatile recipe that suits breakfast, brunch, or a comforting snack.

I know, I know… Pineapple and zucchini,together, in a bread??It sounds a little wonky, I’ll admit! But you guys, this is one of the truest scenarios of, “You can’t knock it ’til you try it.” This bread is just heavenly!

The pineapple adds such a nice burst of fresh sweetness, while the zucchini gives another element of moisture. I’d venture to say this recipe might even replace your favoritebanana bread.It’s hearty and nutritious and goes great with a hefty spread of butter for breakfast, a midday snack, or even dessert. Enjoy!

Why You’ll Love This Recipe

Pineapple Zucchini Bread is so moist and the tanginess of the pineapple takes the flavor up a notch.
Zucchini bread is a delicious way to get a vegetable into picky eaters and it ups the nutritional value for everyone.
It’s a fabulous way to use up zucchini from your garden (or your neighbor’s) at the end of the summer.
This recipe is simple and easy. It’s perfect for potlucks, family gatherings, or even weekend breakfasts.

Ingredients

Sugar
Applesauce
Oil
Eggs
Vanilla extract
Flour
Baking soda
Cinnamon
Baking powder
Zucchini
Crushed pineapple

See the recipe card for full information on ingredients and quantities.

How To Make Pineapple Zucchini Bread

Step #1.Preheat your oven to 350°F and grease two bread pans. In a mixing bowl, combine sugar, applesauce, oil, eggs, and vanilla.

Step #2.Then, evenly sprinkle flour, baking soda, cinnamon, salt, and baking powder on top and stir until just combined.

Step #3.Fold in the zucchini and pineapple into the batter until evenly distributed.

Step #4.Pour the batter into the prepared pans and bake for 50-60 minutes. Allow to cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.

Recipe FAQs

Can you make pineapple zucchini bread with whole wheat flour?

Yes, you can! I’ve done it, and it turned out fantastic. I’d just recommend adding another 1/2 teaspoon of baking powder if you try this.

How do you remove extra water from zucchini?

It’s really simple! After the zucchini is shredded, place it on two paper towels on a plate, and push down two more paper towels on top to squeeze out excess water.

How long does pineapple zucchini bread last for?

Pineapple zucchini bread lasts for up to a week covered and refrigerated! You can also keep it covered at room temperature for up to 3 days.

What else can you make with zucchini?

The sky is the limit. But here are a few of my favorite recipes featuring zucchini: Zucchini Pasta, Zucchini Chocolate Cake, and Easy Zucchini Taco Boats.

Expert Tips

Thepineapple adds a lot of sweetness and moistureto the bread. It is delicious!
If the pineapple is not drained well or the zucchini is left with all of its water then the bread will come out gummy.To get the extra moisture out of the zucchini, place the shredded zucchini on top of two stacked paper towels and then press on it with two more stacked paper towels.
You can sub the all-purpose flour for whole wheat(I did and loved it — still just as moist),just add an additional 1/2 teaspoon of baking powderif using whole wheat flour.

How to Freeze Pineapple Zucchini Bread

Put your Pineapple Zucchini Bread in afreezer zip top bag and store for up to three months.You can store it as a loaf or as slices. For slices, be sure to place them in a single layer edge to edge(NOT stacked on top of each other)if you plan to remove a piece or two at a time.