Pineapple Zucchini Bread Recipe

Moist, delicious, and surprisingly healthy! This Pineapple Zucchini Bread recipe is a family favorite, perfect for using up an abundance of zucchini. The sweet pineapple complements the subtly sweet zucchini, creating a loaf that's both flavorful and moist. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 70 mins
Calories 3012 kcal
Protein 71g
Rating 4.1 (9 Reviews)
Pineapple Zucchini Bread 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pineapple Zucchini Bread

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How to Make Pineapple Zucchini Bread

  1. Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
  2. In a large bowl, whisk together 2 large eggs, 2 cups grated zucchini (about 2 medium), 1/2 cup vegetable oil, 1 (20 ounce) can crushed pineapple, drained, and 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1 1/2 cups granulated sugar.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour batter evenly into the prepared loaf pans.
  6. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

109 g

Sugar

891g

Fat

101g

Carbs

124g