WHAT’S FOR DESSERT?
Zucchini Pineapple Bread
Array/5
COOK TIME
75-90 minutes
TOTAL TIME
100 minutes
SERVINGS
10-12 servings
Zucchini Pineapple Bread always has a soft spot in my heart that makes me think of summer. Homegrown zucchinis that are huge and fresh. My mom grows zucchini every year and she gifted me a few and I immediately knew I should make Zucchini Bread. But not just any Zucchini Bread, my mom’s Zucchini Pineapple Bread. It’s delicious, it’s easy and the perfect thing to do with those summer zucchinis. This easy Zucchini Bread also includes pineapple and I love the mix in of a little sweetness.
Ingredients for Zucchini Pineapple Bread
This recipe isn’t fancy and most of the ingredients you likely already have in your kitchen.
Eggs
Eggs in any baked good act as a binder and add moisture. Ideally, eggs should be at room temperature in order to incorporate better with the other ingredients.
Sugar
Sugar, gotta have sugar. Brings the sweetness to this vegetable based bread. Regular old white sugar will work best for my mom’s Zucchini Pineapple Bread.
Vegetable Oil
I always use vegetable oil with any bread recipe like Zucchini Bread. I have not personally tried another oil, but I have seen others use canola oil or olive oil. My favorite is vegetable oil though.
Pure Vanilla Extract
Just a bit of pure vanilla extract goes a long way. I always love to use a pure extract rather than an imitation, the taste is just better to me.
Fresh Zucchini
Grab a large zucchini and grate it. You can also use a food processor if you want as well. You also have the choice to leave the skin on or peel it off. I have done both ways and they honestly taste the same. The only difference I see is that if you leave the peel on then you can see the little green bits throughout the bread, which I do love to see.
Flour
Flour creates the structure in any baking so it’s a must. I use an all-purpose flour and it has worked great for me every time.
Baking Soda and Baking Powder
A staple in baking as well, the use of both baking soda and baking powder is necessary to add volume and lift the batter.
Cinnamon
A little sweet with some warmth to it, cinnamon adds a little extra flavor and depth to the Zucchini Bread.
Crushed Pineapple
Using crushed pineapple in this Zucchini Bread recipe makes this bread incredibly moist but also adds a bit of sweetness, too. Between the fresh zucchini and the pineapple, this bread is soft and moist.
Pecans (optional)
I love to add a little crunch to the soft texture of baked goods and pecans is a perfect addition to this Zucchini Pineapple Bread recipe.
How to Make Zucchini Pineapple Bread
Step One: Mix the Wet Ingredients (and sugar)
In a large bowl, add the eggs, oil, vanilla and sugar. Whisk all together until combined. Then add the grated zucchini and mix all together.
Step Two: Add the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon until combined. Add a little bit of the dry ingredients to the wet ingredients and stir gently until each addition is just combined.
Step Three: Add the Pineapple and Nuts
Add the crushed pineapple to the mixture and the chopped pecans and gently mix again until just combined.
Step Four: Pour into Pan and Bake
I use a loaf pan and line it with parchment paper allowing a bit of the paper to hang off the loaf pan. This allows you to easily pull the bread out of the pan without it sticking.
Bake the Zucchini Bread at 325 degrees for 75-90 minutes. Check the bread at 75 minutes with a toothpick, if it’s not clean then bake for another 10-15 minutes. If the bread starts to brown too much, place a piece of aluminum foil over the top of the zucchini bread.
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Print
Zucchini Pineapple Bread
Super moist and soft bread packed with fresh grated zucchini and sweet pineapple pieces. Easy to make and a perfect recipe to use those summer zucchinis.
Ingredients
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated Zucchini (about 1 large zucchini)
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ cup crushed pineapple
½ cup chopped pecans (optional)
Instructions
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Preheat the oven to 325 degrees. Line a loaf pan with parchment paper. Set aside.
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Grate one large zucchini. Peel on or off is totally personal preference. Place in a separate bowl and set aside.
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In a large bowl, add the eggs, sugar, vegetable oil and vanilla. Whisk together until combined then add the grated zucchini and mix until just combined.
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In a separate medium size bowl, add the flour, baking soda, baking powder, salt and cinnamon. Whisk together.
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Add a little bit of the dry ingredients at a time to the wet ingredients and six together until just combined. Careful not to overmix.
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Add the crushed pineapple and the nuts, if using, and stir again until just combined.
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In a loaf pan lined with parchment paper, pour the zucchini bread mixture into the loaf pan. Bake for 75 -90 minutes. Check the bread at 75 minutes with a toothpick, if it does not come out clean then bake another 10-15 minutes.
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If the top of the bread starts to become too brown, cover with aluminum foil while baking.
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Remove the bread from the oven, let cool in the loaf pan for about 15 minutes then use the parchment paper to pull the bread out of the pan and place on a cooling rack to cool completely.
Notes
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