Pineapple Zucchini Bread is an easy quick bread that has a delicious Hawaiian flair. This recipe combines a classic zucchini bread with pineapple for a delicious and refreshing treat that tastes like summer.
So, let's talk zucchini. My fingers are crossed that you love this green veggie as much as I do. I love adding it to things like zucchini banana cake, chocolate zucchini brownies, and zucchini bread.
I had an extra can of crushed pineapple in our pantry, so I decided to change up our regular chocolate chip zucchini bread and add a tropical twist to it.
And of course, I can't do a sweet bread without glaze. It's just how I roll in our kitchen. Feel free to leave it off, if you prefer.
Why You Will Love This Recipe
Looking for a unique and delicious way to use all those zucchinis coming out of your garden? This pineapple zucchini bread is easy to make, has a delicious tropical flavor, and is perfect for summer.
Adding pineapple to a zucchini bread recipe is a perfect way to enjoy the taste of Hawaii without leaving your kitchen. Who knew that zucchini could taste this good?!?!
This recipe makes two loaves, I do recommend freezing an unglazed one for later when you want to enjoy a tropical getaway.
You will need a can of crushed pineapple and a few ripe zucchinis plus basic pantry ingredients to make this pineapple zucchini bread recipe.
- Sugar - Using a mix of granulated sugar and brown sugar sweetens the bread and keeps it moist.
- Oil - This makes the bread rich and moist. It also gives it a soft and finer crumb texture.
- Crushed Pineapple - You will need one small can. Drain and save the juice for the glaze.
- Zucchini - To get 3 cups of shredded zucchini, you will need 3-4 medium sized veggies.
- Flour - We usually use all purpose flour in all our recipes. See how to properly measure flour for best results.
- Cake Spice Mix - This blend of spices gives baked goods a warm spicy taste. Buy it in stores or use our homemade cake spice.
How to make Pineapple Zucchini Bread
You are going to love how easy it is to make two loaves of this Hawaiian zucchini bread. With its combination of pineapple and zucchini, it will be a hit with everyone who tries it. What are you waiting for? Let's get baking.
- Prep the pan and ingredients. Spray two large loaf pans with nonstick spray and sprinkle with cinnamon sugar. Preheat the oven.
- Make the batter. Beat the oil, sugar, and eggs in a large bowl. Mix in the grated zucchini, pineapple, and extracts. Whisk together the dry ingredients in a bowl and slowly mix into the wet ingredients.
- Bake the bread. Spoon the batter evenly into the two prepared pans. Bake until a toothpick inserted in the center comes out clean with a few moist crumbs on it.
- Cool and glaze. Let the bread cool on a wire rack for 10 minutes, then flip it out carefully. Allow it to cool completely. Whisk together powdered sugar and the reserved pineapple juice and drizzle over the tops of the bread. Add a sprinkle of cinnamon sugar and enjoy.
To Store - Cover the zucchini bread with pineapple tightly and keep it on the counter for 2-3 days. It will keep for 5-6 days if you keep the container in the refrigerator.
To Freeze - I recommend freezing this bread without the glaze. Let the bread cool completely, then wrap the whole loaf or individual slices in plastic wrap and then in foil. Place in a freezer safe bag and freeze for 1-2 months. Thaw overnight in the refrigerator, then add the glaze before serving.
Tips and Tricks
- Spray your bread pan with a nonstick baking spray like Baker's Joy, so the bread doesn't stick to the pan.
- Sprinkle the pan with a cinnamon sugar ratio to give the outside of the pineapple bread a sweet crunch.
- Use small to medium sized zucchinis for shredding because they are sweeter and have more moisture. Generally larger zucchinis are dryer and will not have as much moisture in them.
- Add 1 cup of your favorite chopped nuts, raisins, or shredded coconut to the batter before baking.
Do you peel zucchini before making bread?
No, you can leave the peels on the zucchini. The skins are thin and will melt into the bread as it bakes.
How do you shred zucchini for zucchini bread?
The easiest way to shred zucchini is to use a box grater or cheese grater. Cut one end off and run the cut end quickly over the small or medium sized holes of the grater.
How do you know when zucchini bread is done?
All ovens run and bake differently, so start checking your bread about 5 minutes before you think it is done. Insert a wooden skewer or cake tester into the center. It should have a few moist crumbs on it. If there is still raw batter on it, let it keep baking.
More Zucchini Recipes
- Zucchini Donuts
- Banana Zucchini Cookies
- Blueberry Zucchini Snack Cake
- Zucchini Cream Cheese Muffins
- Chocolate Zucchini Bundt Cake
- Chocolate Zucchini Bread Recipe
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*The post for pineapple zucchini bread was first published August 2016. It was updated and republished July 2022.
Wondering on this recipe how much cinnamon, nutmeg, ginger, cloves, allspice??? All it says is CAKE SPICE?
I added a link in the zucchini bread recipe that will take you to the homemade cake spice recipe. Thank you for letting me know that was missing.
Hi, Do you think that this could be made in 1 9x13" pan ? if so how long would it bake ??
I think it could be baked in that pan, but I have never made it that way, so I'm not sure how much time to tell you to bake it. Maybe start checking it with a toothpick at 35 minutes and bake it until only crumbs come out on the toothpick? It was a dense and moist bread, but oh so good!!!
Thank you, will give it a go tomorrow & let you know how much time it takes.
Hi, I finally remembered to tell you that the Pineapple Zucchini Bread/Cake worked out fine in the 9x13" pan. Dropped the temp down to 325* & it took a bit over 60 mins. to bake thru. At 45 mins. it was still pretty raw in the middle so I set a sheet of light weight foil over the top, 15 mins later it was baked perfect ! Wish I could show you a picture.
Thank you for another great recipe. Susie
That's so awesome to hear! Thank you for letting me know!!!
Sorry, but I would have to agree with your daughter...Spider pranks are NOT cool! But then again I'm not fond of pranks. 🙂
This bread DOES look fabulous, though, so I guess I can "forget" about the whole spider incident, but your daughter may have a different opinion!
Medha @ Whisk & Shout
I've never had pineapple in a quick bread before- now I've totally gotta try it! 🙂
Fascinating flavor combination!! Love the idea of this bread.
So you're THAT mom, huh? The pranking mom? I'm cool with that. Sounds hilarious, really.
And I'm sure you made it up to her with this bread, right? I love that you used pineapple! Never thought of that!