Easy to Make Pineapple Zucchini Bread Recipe

This delicious zucchini and pineapple bread recipe is so tender and delicious and filled with juicy pineapple chunks. With or without a simple pineapple salsa, it’s an irresistible quick bread!

We had a garden at our previous home, so we always enjoyed an abundance of zucchini and yellow squash. My family loves zucchini bread, and I’ve shared over a dozen recipes in a variety of flavors. From chocolate cream cheese filled zucchini bread to lemon glazed zucchini bread, I’ve got you covered!

Now I rely on friends and family to share their produce, and they never disappoint. A neighbor dropped two zucchini on my porch, and I knew I had to use one of them to come up with a new quick bread recipe.

One of my zucchini and cranberry bread recipes called for pureed pineapple, but I wanted a bread with chunks of pineapple in it. My first attempt was great, but the second loaf was just as good.

I chose not to add the ground cinnamon so that the pineapple flavor would really stand out. The optional pineapple sauce makes it even more delicious. If you’ve never tried pineapple zucchini bread before, you’re in for a treat!

Should you peel zucchini before slicing it for baking?

No, you don’t need to peel zucchini before using it in baked goods! Peeling adds green flecks to the bread to let people know it’s made with zucchini.

Of course, if you’re trying to hide it from picky eaters, feel free to peel off all the green skin. I’ve fooled many kids with this trick. 😉

How to make pineapple and zucchini bread:

Preparation – Spray an 8×5-inch baking pan with nonstick cooking spray; line the bottom with parchment paper. Wash and grate the zucchini. Preheat oven to 325 degrees. Wet Ingredients – In a large mixing bowl, whisk together the sugar, oil, vanilla, grated zucchini, and drained pineapple.

Dry Ingredients – Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Gently fold in wet ingredients. Pour batter into prepared pan.

Bread – Bake in a preheated 325 degree oven for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool – Let bread cool in pan for 5-10 minutes, then carefully transfer to a wire rack to cool completely.

Garnish – Whisk together powdered sugar, pineapple juice and salt until smooth. Sprinkle over cooled bread, then cut into slices.

Leftover bread can be stored at room temperature in an airtight container for 4-5 days. It will last another 2 days if stored in the refrigerator, but I prefer to store it at room temperature.

You can also freeze the bread. Let it cool completely, then wrap it in plastic wrap. Place it in a gallon-sized freezer bag. You can freeze it for up to 3 months. Let it thaw at room temperature.

Pro Tips:

If you’re using a large zucchini, use a spoon to scrape out the seeds before grating. Keep in mind that all ovens bake a little differently, so you may need to adjust the baking time. Using a toothpick will ensure that the bread is cooked through. If you have a larger 9×5-inch pan, your bread will need less baking time, so start checking at the 40-minute mark. It won’t be quite that long.

Differences:

Try adding chopped nuts, dried cranberries, or even white chocolate chips. For a denser loaf, you can use up to half the whole wheat flour. I often substitute a third of the flour in my quick breads, and most people don’t even notice. For this recipe, that will be 1 cup whole wheat flour. You can bake this bread in 4 small loaf pans. You’ll need to reduce the baking time to about 30 minutes.

Other great recipes using zucchini:

This zucchini and pineapple bread recipe is easy to make, stores well, and is a delicious snack any time of day. If you have an abundance of zucchini, I hope you give it a try!