Get ready to taste a slice of summer with our pineapple zucchini bread! This easy quick bread brings the tropical vibes of Hawaii right to your kitchen. By combining a classic zucchini bread with pineapple, we've created a sweet bread that will transport you straight to paradise.
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 of course, zucchini bread.
This week I found an extra can of crushed pineapple in our pantry. So, I decided to change up our banana zucchini bread and give it a tropical twist.
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 Zucchini Bread with Pineapple
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.
Zucchini has a high water content, which keeps baked goods moist. When added to a sweet bread, it makes it soft and tender. Pineapple adds even more moistness and gives bursts of juicy sweetness.
- Easy to Make. This sweet bread comes together in minutes. All you need is one large bowl and a grater.
- Tropical Flavor. Adding pineapple to a zucchini bread recipe is a perfect way to enjoy the taste of Hawaii without leaving your kitchen.
- Perfect for Summer. This sweet bread is a great way to use extra zucchini in summer. It is perfect for those who have a garden or enjoy farmer's markets.
Our zucchini bread recipe makes two large loaves. I recommend freezing an unglazed one to enjoy later when you want to want a "tropical getaway".
To make pineapple zucchini bread recipe, you will need crushed pineapple, ripe zucchinis, and basic pantry ingredients.
- Sugars - 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.
- Baking Soda & Baking Powder - Provides the lift in the bread as it bakes.
- 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, drained 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. Place on wire racks to cool in pans; flip it out carefully. Allow it to cool completely before drizzling with a glaze and sprinkling with cinnamon sugar.
On the Counter - Cover the zucchini bread with pineapple tightly and keep it at room temperature for 2-3 days.
In the Refrigerator - The bread will keep for 5-6 days if you keep it in a tightly sealed container in the refrigerator. Bring to room temperature before serving.
In the Freezer - 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, bring to room temperature, 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 baking because they are sweeter and have more moisture. Larger zucchinis are generally 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.
No, you can leave the peels on the zucchini. The skins are thin and will melt into the bread as it bakes.
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.
All ovens run and bake differently, so start checking the 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 for a few more minutes.
More Ways to Use Zucchini
- 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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*This post was first published August 2016. It was updated and republished July 2023.