This Healthy Zucchini Bread is made with fresh zucchini, whole wheat flour, and features a surprise ingredient that keeps this quick bread moist and full of flavor--pineapple! This Pineapple Zucchini bread has been naturally sweetened and lightened up with applesauce, but lacks nothing in flavor!
Looking for more ways to use fresh zucchini? After you bake up this Zucchini Bread, try out Skinny Chocolate Zucchini Muffins, Zucchini and Squash Saute, or Ratatouille.
Healthy Zucchini Bread
I know a lot of people say their recipe for zucchini bread is best, but my mom's Pineapple Zucchini bread truly is the best!
She combined zucchini with crushed pineapple for a loaf that was both sweet and incredibly moist--zucchini bread is so much better with the addition of pineapple.
Why is this Zucchini Bread Healthier?
- With the addition of pineapple and applesauce, we can use less oil and sugar.
- Refined sugars have been replaced with honey--feel free to use maple syrup in place of honey.
- Whole wheat flour is used instead of all-purpose flour, which adds fibers and a serving of whole grains.
- This zucchini bread is dairy-free as well. Which does not necessarily make it healthier, but is great for those with food allergies.
- This bread is FULL of zucchini--and it is a tasty way to enjoy some veggies!
How to Make Zucchini Bread
Step One: Prepare Zucchini
- Grate 1 medium-large zucchini, to yield 2 cups shredded zucchini. You can use a handheld grater or a food processor.
- Place shredded zucchini in cheesecloth or clean kitchen towel and wring out any excess moisture.
Step Two: Baking Dish
- Lightly grease a 9x5 inch loaf pan with butter, canola oil, or coconut oil.
- Preheat oven to 350 degrees.
Step Three: Mix together Dry Ingredients
- Over a large bowl, sift together flour, baking soda, cinnamon, and salt. If you want to skip sifting, just be sure to whisk well to break up lumps and fully incorporate ingredients.
- Mix to combine.
Step Four: Mix together the wet ingredients
- In a small bowl, mix together eggs, honey, oil, applesauce, and vanilla.
Step Five: Combine the wet and dry ingredients
- Fold the dry ingredients into the wet ingredients gently until just combined.
- Drain a can of crushed pineapple, reserving the pineapple juice to use in other recipes, like Instant Pot Chicken Breasts.
- Fold in the zucchini and pineapple--do not over mix as this will cause your bread to become rough.
- Pour the zucchini bread batter into the prepared loaf pan.
Step Six: Bake the Zucchini Bread
- Bake until zucchini bread is no longer wobbly, or when a toothpick inserted into the bread comes out dry--about 55-60 minutes.
Step Seven: Allow Zucchini Bread to Cool
- Once zucchini bread has been baked, remove from oven and place on a cooling rack.
- Let zucchini bread sit in the pan for 10-15 minutes.
- Remove zucchini bread from 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 more than one day.
I recommend allowing your zucchini bread to cool completely, and then storing zucchini bread in an airtight container in the fridge for 3-5 days.
To Freeze Zucchini Bread:
- Allow Zucchini Bread to cool completely.
- Wrap in plastic wrap and then foil or place in a freezer-safe bag.
- Freeze for up to 3 months.
- Defrost bread for 12 hours in the refrigerator and then use it within 5 days.
More Quick Bread Recipes
Healthy Zucchini Bread
Ingredients
- 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 or maple syrup
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla
- 2 cups coarsely grated zucchini drained of excess moisture
- ½ cup crushed pineapple drained well
Instructions
- Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
- Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture.
- 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 until just combined. Fold in the zucchini and 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 in pan for 10 minutes and then remove from pan to cool completely.
- Store in the cooled bread in the fridge for 3-5 days or in the freezer for up to 2 months.
Christine
Can i use blended fresh pinapple? And pureed apple for the applesauce? I try to use as many fresh ingredients as possible.
Kristen Chidsey
Hi Christine--you absolutely can use fresh pineapple and fresh apple. I would puree them both as you stated. Enjoy 🙂
Nellie Tracy
This recipe is the perfect - healthier option to my favorite fall snack!
Kristen Chidsey
We love the healthier spin at this house as well. So glad you enjoyed.
Sandra
Zucchini and pineapple are a amazing duo! They add so much moisture. Delicious bread!
Kristen Chidsey
That moisture is key to making a delicious whole wheat bread.
Parnie
YUM!!! i just have to ask baby to give me some time to make this! do you think i could sub an agave/maple syrup blend for the honey?
Kristen Chidsey
Absolutely!!!! I love to use maple syrup in this bread as well 😉 Love seeing pics of that sweet baby girl BTW 🙂
Cynthia | What A Girl Eats
I love zucchini bread! I have scads of it too this summer...I've got to get baking!
Kristen Chidsey
Yes, you must get baking!
Jessica @ A Kitchen Addiction
Love the addition of pineapple!
Kristen Chidsey
Thanks Jessica!
allie @ Through Her Looking Glass
Good morning Kristen! I have a few zucchini I harvested out of the garden, but now my zucchini plants are all dead. There is some kind of a worm that burrows into the vine and kills them each year. Grrr.... I still have a few zucchini left in my refrigerator and I'm definitely going to try your mom's bread. Sweet pineapple must be so delicious in this loaf!
Kristen Chidsey
Oh man, gardening can be so frustrating! I hope you do try this bread--pineapple adds so much!
Heather Kinnaird
I bet the pineapple makes this loaf so sweet! I bet it is delicious
Kristen Chidsey
Perfectly sweet Heather!
Lauren Kelly Nutrition
Oh how I love this! I have so much zucchini I need to use up, I can't think of a better way!
Kristen Chidsey
Enjoy my friend! I bet your boys will love this!
Ashley @ Big Flavors from a Tiny Kitchen
Love the addition of pineapple here. And YAY for making it a healthier treat!
Kristen Chidsey
Thanks Ashley!! It is a healthy, but still sweet tasty treat!