Easy Zucchini Bread Recipe with Pineapple
A new twist on an old classic zucchini bread, this pineapple zucchini bread is bursting with the tropical flavor of fresh pineapple and the comforting flavors of warm cinnamon sugar. This zucchini bread recipe is the best zucchini bread you will ever put in your mouth.
This quick bread lives up to its name and is ready for the oven in 15 minutes. Once your bread batter is mixed together it is then topped with a cinnamon sugar coating and baked until golden brown.
Why You’ll Love This Recipe:
This recipe is very fast and easy to make, but its also very versatile. I love making fresh zucchini bread all through the summer when zucchini is coming in fresh from the vegetable garden, so i’ve tried this recipe many ways:
Quickly Infuse your zucchini with pineapple flavor: in a small saucepan combine grated zucchini, pineapple juice and sugar. Heat to boiling and simmer until the liquid is mostly gone.
No pineapple juice? You can leave out the pineapple component of this zucchini bread recipe and still have the most delicious zucchini bread with the perfect soft texture.
Need a short cut? Substitute half of the grated zucchini for drained crushed pineapple. This method is the easiest way to make amazing pineapple zucchini bread if you don’t have much time.
My favorite way: Use canned mock pineapple made from zucchini. Mock Pineapple is my favorite way to use up extra zucchini and this is pineapple zucchini bread is the perfect recipe to use canned Mock Pineapple in because the shredded zucchini is already infused with pineapple juice.
Anyway you make it, you will have the most amazing pineapple zucchini bread recipe that is perfect for all occasions- a sweet breakfast, afternoon snack, or after dinner treat. This pineapple zucchini bread recipe makes a double batch and freezes well. This is a great way to preserve summer zucchinis.
This is one of the best quick bread recipes to make in big batches and store in the freezer for anytime you want homemade bread.
How to Make Pineapple Zucchini Bread:
What You Will Need:
- mixing bowl
- box grater or food processor with grating attachment
- large spoon or danish dough whisk
- loaf pan
- Optional-
- small saucepan
Ingredients:
- melted butter
- brown sugar
- eggs
- zucchini
- crushed pineapple or pineapple juice
- vanilla extract
- all purpose flour
- cinnamon
- baking powder
- baking soda
- salt
- pecans (optional)
Instructions:
Preheat the oven to 350.
Make the Zucchini Bread Batter:
- Mix together the wet ingredients: eggs, melted butter, and vanilla into a large bowl.
- Fold in 1 cup of grated zucchini and 1 cup of drained crushed pineapple or the grated zucchini infused with pineapple*. There is no need to drain the zucchini shreds of excess moisture.
- Add the dry ingredients of brown sugar, cinnamon, all purpose flour, salt, baking soda and baking powder into a separate bowl. Whisk to incorporate the baking soda, baking powder and salt evenly throughout the flour mixture.
- Mix the wet ingredients and dry ingredients together until just combined. Add pecans if desired.
- Grease two loaf pans and pour the batter into the prepared pans making sure to evenly divide the batter between the two pans.
- Top with brown sugar cinnamon topping or extra pecans if desired:
Optional Topping Mixture:
Combine 1/4 cup brown sugar and 2 tablespoons of cinnamon. Sprinkle liberally on top of the loaves. Or, top with extra pecans instead.
Bake the Zucchini Bread Loaves:
Place the loaves in a preheated oven and bake for 60 minutes or until done. To test for doneness, insert a knife into the middle of the loaf, the bread is done when the knife comes out clean.
Let the bread cool for 10-15 minutes before cutting into individual slices to serve.
Serve warm with butter.
How to Infuse Plain Shredded Zucchini with Pineapple:
In a small saucepan combine 2 cups of grated zucchini with 1/3 cup of unsweetened pineapple juice and 3 tablespoons sugar. Heat on medium heat until it comes to a boil, reduce to a simmer and cook until most of the liquid is gone. Stir as needed to avoid burning.
How to Store Zucchini Bread:
Store an entire loaf of bread in a gallon ziplock bag or individual slices in an airtight container for 3-4 days on the counter.
How to Freeze Zucchini Bread:
This zucchini pineapple bread recipe can be frozen in whole loaves or as individual slices. Wrap the entire loaf or slices in aluminum foil and then place in a freezer bag in the freezer for up to 3 months.
Other Recipes You May Like:
One Hour Garlic Parmesan Pull Apart Loaf
The Best Cinnamon Rolls with Cream Cheese Icing
Printable Recipe:
Easy Zucchini Bread with Pineapple
Ingredients
- 2 sticks of melted butter
- 2 cups brown sugar
- 3 eggs
- 2 tsp vanilla
- 3 1/4 cups all purpose flour
- 2 tsp cinnamon
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups pineapple zucchini** or 1 cup drained crushed pineapple and 1 cup grated zucchini
- Optional:
- 1 cup pecans
- Topping:
- 1/4 cup sugar
- 1-2 tbsp cinnamon
- or
- extra pecans
Instructions
- Preheat the oven to 350.
- Mix together the wet ingredients: eggs, melted butter, and vanilla into a large bowl.
- Fold in 1 cup of grated zucchini and 1 cup of drained crushed pineapple or the grated zucchini infused with pineapple*. There is no need to drain the zucchini shreds of excess moisture.
- Add the dry ingredients of brown sugar, cinnamon, all purpose flour, salt, baking soda and baking powder into a separate bowl. Whisk to incorporate the baking soda, baking powder and salt evenly throughout the flour mixture.
- Mix the wet ingredients and dry ingredients together until just combined. Add pecans if desired.
- Grease two loaf pans and pour the batter into the prepared pans making sure to evenly divide the batter between the two pans.
- Top with brown sugar cinnamon topping or extra pecans if desired.
- Place the loaves in a preheated oven and bake for 60 minutes or until done. To test for doneness, insert a knife into the middle of the loaf, the bread is done when the knife comes out clean.
- Let the bread cool for 10-15 minutes before cutting into individual slices to serve.
- Serve warm with butter.
