Zucchini Bread with Pineapple

Old fashioned zucchini bread with pineapple and pecans is jam packed with country flavor! The crushed pineapple adds moistness and a touch of sweetness to this recipe. It freezes well, too.

Total time for the recipe to be finished.Total Time 2 hours hours 15 minutes minutes

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When summer hits and the neighbors are leaving bags of squash on your porch (and running away) it's time to pull out this easy zucchini recipe!

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🗝️ Key takeaways

• There's no better way to sneak vegetables into your kiddos!
• This quick bread recipe is not too sweet - this is not like cake at all. It's perfect for breakfast, brunch, or after-school snacks.
• Zucchini bread freezes like a dream. I like to make several loaves for the freezer when zucchini is in season.

Pineapple zucchini bread with pecans is a delicious summer breakfast treat. While some zucchini breads are more like a pound cake this recipe has a hearty, old-fashioned flavor that makes no apologies for definitely being a bread.

It's one of those great recipes you just turn to again and again!

Give this cookies and cream banana bread a try next!

🧾 Ingredients

📖 Variations

• My pineapple zucchini bread recipe is not super sweet. If you want it sweeter add a ½ cup of brown sugar with the sugar.
• Divide zucchini bread batter between two bowls and add ½ cup of white chocolate chips to half the batter. The one loaf with the white chocolate will be the best zucchini bread you ever tasted!
• To make zucchini muffins spoon into paper lined muffin cups and bake at 425F for 15 to 20 minutes. Check often after the first 10 minutes.
• Once in awhile I add 1 cup white or milk chocolate chips and substitute macadamia nuts for the pecans.
• A teaspoon of vanilla extract is delicious in this. Add it to the oil and egg mixture.

🔪 Instructions

1. Heat oven to 325F. Shred fresh zucchini and pat dry.
2. Beat oil, eggs, and vanilla in a large bowl.
3. Mix in shredded zucchini and pineapple.
4. Add all-purpose flour and the other dry ingredients to the wet ingredients.

5. Fold in pecans.
6. Stir until smooth.
7. Pour batter into prepared pans.
8. Bake until done. Cool on wire racks.

🎥 Video

🥫 How to store zucchini bread

You can wrap pineapple zucchini bread in plastic wrap or place in an airtight container and store at room temperature.

It will last for about 2 days on the counter or in the refrigerator up to a week.

I don't like putting it in the fridge because it has a tendency to dry out.

How to freeze

Homemade zucchini bread freezes well for up to 3 months. Here are some different ways to freeze it.

• I like to slice it and put parchment paper between the individual slices of zucchini bread then freeze it in an airtight container. That way I can pull just one or two slices out at a time.
• Let the loaf cool completely. Double wrap it - first in plastic wrap then in aluminum foil.
• Carefully use a vacuum sealer to seal the loaf in a plastic envelope that comes with the vacuum sealer. This is the best way to guard against freezer burn but you have to remove the air gently and guard against squishing the loaf.

💭 Tips

Expert Tip: Use an insta-read thermometer to tell when the bread is done. The center of the loaf will read 200F when it's baked through and ready to come out of the oven.

• It's quick and easy to shred the zucchini in a food processor.
• If you don't have a food processor a box grater is the next best thing.
• Be sure to press as much of the liquid out of the grated zucchini as possible. A paper towel works great for absorbing that excess water.
• Make sure the pineapple is well drained.
• Have your eggs at room temperature.
• If you have time toast the pecans for about 5 -10 minutes in the oven at 350F. Stir often and keep an eye on them. They'll have a better flavor.
• Using parchment in the bottom of the greased loaf pans keeps the bread from sticking.
• When you pull the loaf pans from the oven place them on their sides on the counter with a tea towel over the top. After about 3 to 5 minutes the bread will easily loosen from the side and you will turn the pan over to the other side. After 10 minutes total the bread should slip easily from the pan and you'll pull the parchment off and let the loaves cool.
• Cool completely before slicing!
• This zucchini pineapple bread is better the next day if you can wait that long.

👩‍🍳 FAQs

📚 Related recipes

How about some more easy bread recipes?

• We love this easy sour cream blueberry bread all season long.
• Peach bread is another summer favorite.
• Orange banana bread is sweet and citrussy

📞 The last word

When summertime hits we all need more easy zucchini recipes in our lives!

My mom had a couple of zucchini bread recipes. This one, not too sweet with just a hint of pineapple flavor, is my favorite.

I hope you like it as much as I do. There's nothing like sitting down with a cup of coffee and a slice of this with a thick layer of cream cheese.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Zucchini Bread with Pineapple and Pecans

4.47 from 26 votes

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Old fashioned zucchini bread with pineapple and pecans is jam packed with country flavor! The crushed pineapple adds moistness and a touch of sweetness to this recipe. It freezes well, too.

Course Breakfast Bread,Brunch,Quick Bread

Cuisine Amercian Heritage

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Cool: 1 hour hour

Total Time: 2 hours hours 15 minutes minutes

Servings:16

Calories:357

Author:Marye Audet-White

Ingredients

• ▢ 3 cups flour
• ▢ 2 teaspoons baking soda
• ▢ 1 ½ teaspoons cinnamon
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon baking powder
• ▢ 3 eggs
• ▢ 2 cups sugar
• ▢ 1 cup vegetable oil
• ▢ ½ teaspoon vanilla
• ▢ 2 cups zucchini, grated
• ▢ 8 ounces crushed pineapple, about one cup, drained
• ▢ 1 cup pecans, chopped

Instructions

• Preheat the oven to 325°.
• Spray two 8.5 x 4.5 loaf pans with nonstick spray then line the bottoms with parchment paper and spray again.
• Set aside.
• Drain the crushed pineapple and place in a strainer over a small bowl. Set aside.
• Grate the zucchini and place it in a colander over another bowl. Set aside.
• Add the flour, baking soda, cinnamon, salt, and baking powder to a large bowl.
• Blend well and set aside.
• Add the eggs, sugar, oil, and vanilla to a large mixing bowl.
• Beat until the mixture is light yellow and completely mixed.
• Stir in the zucchini and pineapple to the egg mixture.
• Add the dry ingredients.
• Stir by hand until well blended. Don't over-mix!
• Add in the pecans and fold until they are evenly spread throughout the batter.
• Divide the batter evenly between the two prepared pans.
• Bake at 325° for 1 hour, or until done. The loaves are done with a insta-read thermometer poked in the center reads 200° or a toothpick comes out clean with just a few crumbs clinging to it.
• Remove from the oven and lay the bread pans over on their sides. Cover with a tea towel.
• 3 minutes or so later Switch the bread pans so that they are laying on their other sides. Cover with a tea towel.
• After 6 to 10 minutes slide the bread out of the pans, remove the parchment paper on the bottom, and cool completely on wire racks that have been elevated off the counter.

Notes

Storage:

Wrap the loaf in plastic wrap. It will be fine at room temperature for 2 or 3 days. You can freeze it for 3 months. 

Honestly I've forgotten it in the freezer and eaten it a year later and it's fine!

Tips:

• Use an insta-read thermometer to tell when the bread is done. The center of the loaf will read 200F when it's baked through and ready to come out of the oven.
• Be sure to press as much of the liquid out of the zucchini and the crushed pineapple as possible.
• Using parchment in the bottom of the bread pans keeps the bread from sticking.
• My pineapple zucchini bread recipe is not super sweet. If you want it sweeter add a ½ cup of brown sugar with the sugar.
• Cool completely before slicing!
• To make muffins spoon into paper lined muffin cups and bake at 425F for 15 to 20 minutes. Check often after the first 10 minutes.

Nutrition Facts

Calories: 357kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Sodium: 294mg | Potassium: 124mg | Fiber: 2g | Sugar: 28g | Vitamin A: 43IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published June 28, 2021. Last updated July 24, 2023 for editorial improvements and more helpful inf