Although you do not usually find the words pineapple and zucchini mentioned in the same sentence, you’ll be glad you found this recipe. Pineapple zucchini bread is a mix of sweetness and spice, with complex flavors that pair well with everything from coffee and ice cream to an omelet and bacon.
This homemade bread with zucchini and pineapple should only take 15 minutes of your time, with your oven taking over from there. Once you’ve made this rich, moist bread recipe a few times, it welcomes your experimentation. So feel free to get creative, but first, let’s get cooking.
Pineapple Zucchini Bread Ingredients
- Flour: The basis of nearly every bread, flour is at the heart of this pineapple zucchini bread recipe. All-purpose flour works best, but you can use bread flour if that’s what you have.
- Eggs: This bread wouldn’t bind or moisten without eggs. At that point, it just wouldn’t be any good.
- Sugar: While the pineapple and the optional raisins add some sweetness to this recipe, don’t skip the sugar. You can halve the amount for a slightly less sweet and lower-calorie recipe.
- Baking soda: Baking soda will help your rich, moist bread rise and take shape. Please measure with care!
- Baking powder: Working closely with its cousin baking soda, baking powder helps create bread with an airy texture.
- Ground cinnamon: Balance the sweetness of the sugar and pineapple with cinnamon. Also, cinnamon compliments the earthy and nutty flavor of this bread.
- Ground nutmeg: Even more robust in flavor than cinnamon, nutmeg adds a seasonal flavor profile to this bread, making it a great fall or winter holiday treat.
- Vanilla extract: Vanilla extract rounds out the sweet and spiced flavor, adding complexity and comfort.
- Shredded zucchini: Make sure the zucchini you use is finely shredded and lightly patted down with a paper towel, leaving just enough moisture but preventing sogginess.
- Crushed pineapple: Canned crushed pineapple is perfect for this recipe, no freshly chopped fruit is needed. Thus, you can make it any time of year. Make sure to drain off the liquid before using the fruit chunks.
- Chopped nuts: Walnuts are sublime in pineapple zucchini bread, but you can use just about any chopped nuts or you can use a blend of mixed nuts.
- Raisins: The raisins are an optional part of this bread — some people love them, but some would choose to leave them out. It’s your call!
Directions
Step 1: Preheat and prep the pans
Preheat your oven to 350ºF. Then coat two four-by-eight-inch pans with cooking spray and lightly dust them with flour. Shake out any excess flour and set the pans aside.
Step 2: Combine the dry ingredients
In a large mixing bowl whisk together the dry ingredients: flour, sugar, baking soda, baking powder, ground cinnamon, salt, and ground nutmeg.
Step 3: Combine the wet ingredients
In a small bowl, whisk together the eggs, oil, and vanilla extract making sure the mixture is evenly combined and smooth.
Step 4: Mix the wet and dry ingredients
Carefully pour the wet ingredients into the bowl with the dry ingredients and stir the mixture until evenly moistened without powdery pockets.
Step 5: Fold in the fruit, veg, nuts, and raisins
Add the shredded zucchini, crushed pineapple, chopped nuts, and raisins (if you’re using them) to the mixing bowl and fold in, combining everything evenly but without over-mixing.
Step 6: Transfer to the pans and bake
Evenly divide the contents of the mixing bowl into the prepared baking pans, gently spreading the mixture to the edges. Then pop the pans into the warmed oven to bake. Let the bread bake for 50 minutes before checking on it. Once a toothpick or skewer comes cleanly out of the middle of the pineapple zucchini bread, it’s done!
Editor’s Tip: Run a butter knife around the edges of the pans to loosen the bread and let it cool for 10 minutes in the pans before placing it on a cooling rack.
Pineapple Zucchini Bread Variations
- Skip the raisins, or swap for other dried fruits: Try other dried fruits, such as dried cranberries or, if you really love pineapple, dried pineapple bits.
- Halve the sugar: This bread is just as tasty with less sugar. Use one cup instead of two and see how that works.
- Make muffins: Scoop the mixture into a muffin pan to make delightful pineapple zucchini muffins. Just make sure to adjust the baking time, which will be markedly shorter.
How to Store Pineapple Zucchini Bread
Assuming it isn’t all eaten right away, you can wrap leftover pineapple zucchini bread in plastic or put it into an airtight container and store it at room temperature for two to three days. Storing it in the fridge will extend its shelf life another two days.
Can you freeze pineapple zucchini bread?
Yes, by all means, freeze your pineapple zucchini bread. Don’t worry, it will taste great thawed. Wrap it tightly in plastic and store it in the freezer for up to six months. It’s best thawed slowly in the fridge, but you can pop pieces in the microwave or oven if you’re feeling impatient.
Pineapple Zucchini Bread Tips
Should I squeeze the zucchini before putting it in the recipe?
Unless your zucchini is exceptionally juicy, avoid squeezing it after shredding to preserve its moisture for the bread. Instead, gently pat the shredded zucchini with clean, dry paper towels.
Editor’s Tip: If your zucchini tends to be on the drier side, go ahead and use the shreds as they are!
Why isn’t my pineapple zucchini bread rising?
There are two common reasons for pineapple zucchini bread (or any zucchini bread, for that matter) not to rise. Either you added too much moisture or too little/too old baking powder and/or baking soda. It’s essential to drain the pineapple juice and moderate the zucchini liquid. Also, make sure your baking powder and baking soda are not expired.
What pairs well with pineapple zucchini bread?
A warm cup of coffee or tea might be the best pairing for zucchini bread with pineapple, but you have all sorts of great options. Try it with a scoop of ice cream, a butter or cream cheese spread, or a jam or jelly of your choice. You can also serve pineapple zucchini bread as a side with breakfast, lunch, or dinner.
