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sliced zucchini bread on a white plate on a wooden counter

Easy Zucchini Bread with Pineapple

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 2 loaves

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. 

Notes

To make pineapple zucchini: 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.
Alternate option: Skip the pineapple juice and just use plain zucchini for a delicious regular zucchini bread.