This Healthy Zucchini Bread with Pineapple is made with whole wheat flour, naturally sweetened, low in fat, and 100% delicious.
Just like my recipe for Healthy Banana Bread, this recipe for Zucchini Bread is not only better for you, but perfectly tender, sweet, and irresistible.
I know a lot of people say their recipe for zucchini bread is the best, but my mom's recipe for Zucchini Bread truly is the best.
Her secret to making the best Zucchini Bread is to add pineapple. Specifically crushed pineapple. The pineapple keeps the Zucchini Bread super moist and helps to sweeten the bread naturally while adding flavor to boot. It truly is a secret worth sharing with all of you--you MUST try this recipe for Pineapple Zucchini Bread.
Not only does this recipe for Zucchini Bread have the best flavor and texture, but it is healthy to boot. It has been naturally sweetened with pineapple and honey, lightened up with applesauce, and packed full of whole grains. This Healthy Zucchini Bread is one of tastiest ways to enjoy your veggies (and fruit too!)
- Whole Wheat Flour: This recipe can be made using whole wheat flour or whole white wheat flour. I recommend using whole white wheat, as it is still 100% whole grain, but bakes up lighter.
- 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.
- 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. Use leftover pineapple juice to make Pina Colada Smoothies or to make Instant Pot Chicken Breast.
How to Prepare Zucchini for Zucchini Bread
Before you begin preparing the quick bread, you need to prep the zucchini. It is an easy process, but pay attention to my tips to ensure perfect Zucchini Bread.
- Do not peel. There is no need to peel the zucchini as is very soft and is full of nutrients.
- Grate the zucchini. Use a food processor or handheld box grater to grate the zucchini.
- Squeeze out Excess Moisture. Some recipes do not call for you to wring out the excess moisture in shredded zucchini, but for this recipe, it is crucial to rid the zucchini of excess moisture as we are adding in applesauce and crushed pineapple which adds moisture to the bread as well. Place the shredded zucchini and place it into a clean kitchen towel or cheesecloth and wring out any excess moisture.
- Measure Correctly. Once excess moisture is wrung out, measure out 1.5 cups of loosely packed shredded zucchini. Gently press or pat, on the zucchini when placing it into the measuring cup.
How to Make Zucchini Bread
Once your zucchini is prepped, this Zucchini Bread comes together quickly.
- Preheat the oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan with butter, canola oil, or coconut oil.
- In a large mixing bowl, whisk together flour, baking soda, cinnamon, and salt until all lumps are broken up and the ingredients are fully incorporated.
- In a separate small bowl, mix together eggs, honey, oil, applesauce, and vanilla.
- Combine the wet ingredients into the flour mixture, and gently fold together until the flour is fully moistened and the ingredients are combined. You want to be careful to not overmix so that the bread does not become tough.
- Finally, fold in the prepared zucchini and drained pineapple. Again, do not overwork the dough, or your bread will be tough and dense.
- Pour the zucchini bread batter into the prepared loaf pan.
- Bake until the bread is no longer wobbly, or when a toothpick inserted into the bread comes out dry.
- Once baked, remove the zucchini bread from the oven and place it on a cooling rack, and let sit in the pan for 10-15 minutes.
- After 15 minutes, remove the zucchini bread from the loaf pan and allow it to finish cooling completely on a cooling rack.
How to Store Zucchini Bread
Whole wheat zucchini bread is very moist, therefore it can grow mold quickly if left at room temperature for more than one day.
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.
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
- Skinny Chocolate Zucchini Muffins
- Zucchini and Squash Saute
- Air Fryer Zucchini Fries
- Instant Pot Minestrone Soup
- Air Fryer Squash
If you enjoyed this healthier recipe for Zucchini Bread, I would love for you to leave a comment and review below.
Healthy Zucchini Bread
- 1 ¾ cups whole white wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 2 eggs
- ⅓ cup canola oil or melted and cooled butter or coconut oil
- ½ cup honey
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla
- 1.5 cups coarsely grated zucchini drained of excess moisture
- ½ cup crushed pineapple drained well
- Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture.
- Once excess moisture is wrung out, measure out 1.5 cups of loosely packed shredded zucchini. Gently press or pat, on the zucchini when placing it into the measuring cup.
- Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
- In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix together eggs, honey, oil, applesauce, and vanilla.
- Pour the wet ingredients into the dry ingredients, and stir until just combined. Fold in the drained zucchini and drained pineapple.
- Pour batter into prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out clean. The time varies, depending on your oven.
- Cool the bread in the pan for 10 minutes on a baking rack, and then remove from the pan to cool completely.
- Store the cooled bread in the fridge for up to 5 days.
This post was originally published in 2017 but updated in 2021 with new photos and a video.