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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.
Hi! I’ve been baking with monk fruit sweetener. Could I use it as a replacement for the honey? I’m trying to control my sugar intake.
Also, how would almond flour work with this recipe? Thanks for your thoughts.
Hi Debra. Unfortunately, using monk fruit sweetener and almond flour would greatly impact the ratios of the remaining ingredients. I can't advise on how to proceed with using those substitutions, but here is a recipe for low-carb zucchini bread on Low Carb with Jennifer, I found that uses almond flour. It has good reviews, but I have not made it myself.
I love the flavor. This is truly a great recipe. My wife and I add chopped walnuts. (I forgot to fill in the 5 stars first time I entered a comment).
Thank you so much for taking the time to leave a review, Charles! I am so glad you and your wife enjoyed this recipe!
How about adding a banana?? Would that work?
Thanks,
Susanne
Here is my recipe for banana bread you may enjoy. Adding a banana to this recipe would require you to reduce a bit of the zucchini so that the bread is not overly wet.
I love the flavor! I can't stop eating this! My wife and I love to add chopped walnuts.
Can this be made gluten free with 1:1 replacement flour?
Yes, I have made it with 1:1 Bob's mill gluten free blend with success.
Can i use blended fresh pinapple? And pureed apple for the applesauce? I try to use as many fresh ingredients as possible.
Hi Christine--you absolutely can use fresh pineapple and fresh apple. I would puree them both as you stated. Enjoy 🙂
This recipe is the perfect - healthier option to my favorite fall snack!
We love the healthier spin at this house as well. So glad you enjoyed.
Zucchini and pineapple are a amazing duo! They add so much moisture. Delicious bread!
That moisture is key to making a delicious whole wheat bread.