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Made with whole wheat flour, shredded zucchini, and sweet pineapple, this pineapple zucchini bread recipe is full of whole grains, low in fat, naturally sweetened, and irresistibly delicious.
Just like my recipes for Whole Wheat Banana Bread, Whole Wheat Pumpkin Muffins, and Whole Wheat Blueberry Muffins, this recipe for Zucchini Bread proves baking with whole grains can still result in delicious and tender quick breads and muffins.
Pineapple is the Secret to the Best Zucchini Bread
My mom taught me that the secret to the best zucchini bread was to add crushed pineapple.
The pineapple naturally sweetens and flavors the zucchini bread, while keeping it super moist and tender-even when making this quick bread recipe using whole wheat flour!
You really MUST try this recipe for Pineapple Zucchini Bread. It is perfectly sweet, irresistibly tender, incredibly flavorful, and filled with wholesome ingredients.
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Flour: This recipe can be made using whole wheat flour, whole white wheat flour, or even all-purpose flour. I typically opt to use whole white wheat flour, as it is still 100% whole grain, but bakes up light and fluffy.
- Zucchini: For this recipe, you will need about 1 large or 2 medium zucchini.
- Crushed Pineapple: Use drained, canned crushed pineapple that has been canned in 100% juice.
- Applesauce: With the addition of applesauce, this recipe cuts back significantly on the amount of oil needed. Be sure to use unsweetened applesauce to control the added sugars.
- Honey: Instead of relying on refined sugar, this recipe calls for honey. If you would prefer, replace the honey with maple syrup. Just keep in mind that the maple syrup will add a bit of maple flavor to the bread, while the honey is a more neutral sweetener.
- Oil: While this recipe uses less oil, you still need some to keep the bread tender and moist. Use either canola oil or melted, cooled coconut oil.
Note on Crushed Pineapple
This pineapple zucchini bread recipe calls for canned crushed pineapple that needs drained. But don't throw away the juice. Use it to make Pina Colada Smoothies or to make insanely tender Instant Pot Chicken Breast.
How to Make Pineapple Zucchini Bread
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Zucchini. It is crucial to rid the zucchini of excess moisture to prevent the bread from being overly wet or dense. Use a box grater or food processor to grate the zucchini and then place the shredded zucchini into a clean kitchen towel or piece of cheesecloth and wring out any excess moisture.
- Mix Wet and Dry Ingredients Separately. In order to not overmix the zucchini bread batter, combine the dry ingredients and wet ingredients in separate bowls. Then fold them together until the flour is fully moistened.
- Fold in Zucchini and Pineapple. Use a gentle hand to fold in the prepared zucchini and drained pineapple. Use caution to not overwork the dough to prevent tough results.
- Bake Until Set. Pour the batter into a greased loaf pan and bake until the zucchini bread is no longer wobbly, or when a toothpick inserted into the bread comes out dry. Keep in mind the zucchini bread will be a bit darker in color due to the whole wheat flour and honey in used in the batter.
Tips for Storing Zucchini Bread
- Refrigerate: Because this zucchini bread recipe is made with whole grains and pineapple, it is very moist and will grow mold quickly if left at room temperature for more than one day. Therefore, I recommend allowing your zucchini bread to cool completely and then storing the zucchini bread in an airtight container in the fridge for 3-5 days.
- Freeze: Alternatively, you can freeze your cooled bread in a freezer-safe bag for up to 3 months. I highly recommend wrapping the cooled bread in plastic wrap followed by foil before placing it into the freezer-safe bag, to prevent freezer burn. Defrost the bread overnight in the refrigerator and then enjoy it within 5 days.
More Zucchini Recipes
- Double Chocolate Zucchini Muffins
- Summer Squash Saute
- Ratatouille Stew
- Grilled Zucchini Salad
- Air Fryer Summer Squash
- Italian Roasted Vegetables
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Pineapple Zucchini Bread
Video
Ingredients
- 1½ cups coarsely grated zucchini, (~2-3 small zucchini) drained of excess moisture
- 1¾ cups whole white wheat flour
- 1 teaspoon baking soda
- ½ teaspoon table salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- ⅓ cup canola oil , or melted and cooled butter or coconut oil
- ½ cup honey
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple, drained well
Instructions
- Preheat oven to 350℉ (175℃). Generously grease a 9x5 loaf pan with butter, spray with cooking spray, or brush with coconut or canola oil.
- Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture. Measure out 1½ cups coarsely grated zucchini and set aside.
- In a large mixing bowl, sift or whisk together 1¾ cups whole white wheat flour, 1 teaspoon baking soda, ½ teaspoon table salt, ½ teaspoon baking powder, and 1 teaspoon ground cinnamon until the ingredients are evenly combined.
- In a small mixing bowl, whisk together 2 large eggs, ⅓ cup canola oil , ½ cup honey , ½ cup unsweetened applesauce, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients, and fold together until there are no more streaks of flour. Add the grated zucchini and drained pineapple, and fold together again until just combined.
- Pour batter into prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out mostly clean or the internal temperature of the bread reaches 200℉.
- Cool the bread in the pan for 10 minutes on a baking rack, then run a thin knife or offset spatula around the edges to loosen it. Invert the pan, remove the loaf and let cool completely.
- Store the cooled bread in the fridge for 3-4 days in an airtight container or in the freezer for up to 3 months.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published in 2016 and updated in 2025.
This was so good and I loved that it is a healthy option. Cannot wait to make this again!
Wonderful! We love this zucchini bread recipe ourselves.
This was excellent! My husband and I both love this Healthy Zucchini Bread! I actually used whole wheat flour, instead of whole white wheat flour, since that is what I had and having fresh pineapple chunks, instead of a can of crushed pineapple, followed your answer to Christine above, to puree it. I did also add 1/2 cup of chopped walnuts, as suggested by other writers. This loaf is so moist and delicious! My husband always tells me not to make dessert since he is "trying to watch it", but he has had a nice big slice every night since I made it, and actually said that he didn't want to eat too much first course since he wanted to leave room for the zucchini bread! I was trying to make something tasty and healthy since he has not been feeling well lately and I was trying to tempt his appetite, and give him something healthy as well, and this Healthy Zucchini Bread certainly did just that! He's already looking forward to me making it again, and I certainly will, after we finish this one! Thank you for a wonderful recipe!
Hi Lynne! I love hearing that this was something your husband (and you) enjoyed so much! I hope he feels better soon!
Thank you for your well wishes for my husband Kristen! I hope so too! I am so glad that I found your great website! I have signed up for your emails and love receiving them and looking at all of your wonderful recipes! I'm looking forward to trying them and I'm certain that I will be able to tempt my husband's appetite with your yummy looking recipes and I know that I will love them too! Thanks again 🙂
I am so happy you signed up for my emails! Take care and reach out with questions anytime!
This looks delicious. Can you make muffins from this recipe as is?
Hi Kim! I have made this recipe into muffins. Fill greased or lined muffin tins 3/4th of the way full with the batter and bake at 350 degrees F for 20-25 minutes.
I always have trouble when making loaf bread like this one. I think it is because I use the fake eggs (Egg Beaters). I always end up with a center portion of the bread on the very top that is not cooked -- even though I always bake it the recommended time (the latest time suggested) and I always test it with a toothpick to be sure it is done. Then when I slice it, I notice a very wet center, like a V-shape at the top of each slice. This has happened to me many times -- SOOO frustrating. I now make everything in muffin tins and have solved the problem. If I made this as a muffin, would I bake it at 375? And for how long do you think? Thank you.
Hi Renee, well this recipe may work out for you to try in a loaf pan, but I understand your hesitation 🙂 To bake as muffins, I would bake at 350 degrees F for 18-20 minutes. Be sure to drain your zucchini well--that would be my guess as to why your loaves have so much excess moisture (and fold in like a v). I doubt it is the egg beaters.
I love the idea of a healthy zucchini bread! I substituted more applesauce for the oil, which made it even healthier. Also added grated carrot for additional sweetness. The grandkids love it! This is a keeper!
Very good muffins! Added walnuts. Love the pineapple in this recipe
Thanks for sharing Renee!
Wow! This was excellent! My husband, who is a picky eater, thought this recipe was keeper. Although we haven’t eaten it yet, I have experimented with cooking it in my 6 quart Instant Pot. It looks great. Can’t wait until it cools. 😋
Let me know how it turned out in the Instant Pot. I am typically not a fan of baking in the pressure cooker, as the bread turns out really dense and moist.
Sorry for the delay in responding but, this being the season of zucchini and yellow squash, I have been busy baking loaves of Healthy Zucchini Bread. Because of the heat and the cost of electricity to keep the house cool, I was extremely satisfied with my Instant Pot results. You are correct that baking in the pressure cooker makes the bread dense but I did not find it too moist - especially after reheating the bread in the microwave.
So impressed with this recipe that I’ve used it to make Healthy Cherry Bread (in the oven rather that the Instant Pot). I simply substituted the zucchini with about 1.5 cups of left over cherries and, only because I did not have it own hand, left out the crushed pineapple. It turned out great. I think it will be fantastic with the pineapple. Thanks for a great recipe.