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This Pineapple Zucchini Bread is loaded with shredded zucchini and crushed pineapple, delivering a quick bread that is naturally sweet, incredibly moist, and lower in fat than most!
Pineapple Zucchini Bread at a Glance
- Yield: 1 loaf
- Time Involved: 15-minute prep + 1-hour bake
- Flour Options: Whole wheat flour, all-purpose flour, or a 1:1 gluten-free flour blend can all be used to make a moist, tender loaf.
- Naturally Sweetened: A combination of honey, applesauce, and pineapple sweetens the bread without refined sugar.
- Why Pineapple in Zucchini Bread? Crushed pineapple adds natural sweetness, texture, and moisture, keeping the bread tender even when made with whole wheat flour.
Recipe Highlights
Kristen's Key Tips for Zucchini Bread with Pineapple
Shredded zucchini and crushed pineapple are the secret to making this quick bread moist, tender, and naturally sweet. The key is to handle them the right way so the bread bakes up soft and flavorful rather than heavy or gummy.
- Squeeze the zucchini well. Shredded zucchini retains a lot of moisture, which can make the quick bread dense rather than soft.
- Drain the pineapple well. Just like wet zucchini, excess liquid from the pineapple can make the bread gummy. Drain it well, then save the juice for Pina Colada Smoothies or Instant Pot Chicken Breast.
- Applesauce is another key ingredient. It helps keep the batter moist, adds natural sweetness, and reduces the amount of oil needed, just as it does in my Whole Wheat Blueberry Muffin recipe.
- Bake to temperature or until set. The loaf should not wobble in the center, and a toothpick inserted into the middle should come out mostly clean. For even more precise results, bake until a digital thermometer inserted into the center of the loaf reaches 200-205°F.
Happy Cooking! xo Kristen
5-Star Reader Review
I love the flavor! I can't stop eating this! My wife and I love to add chopped walnuts. -Chuck
Notes on Ingredients
- Flour: I have made this recipe with 100% whole wheat flour, white whole wheat flour, all-purpose flour, and even a 1:1 gluten-free flour blend. As long as you weigh the flour or spoon it into your measuring cup, you can expect fluffy, tender zucchini bread.
- Zucchini: For this recipe, you will need about 1 large or 2 medium zucchini to yield 1½ cups of shredded, drained zucchini.
- Crushed Pineapple: Use drained, canned crushed pineapple in 100% juice.
- Applesauce: Use unsweetened store-bought, homemade applesauce, or Instant Pot applesauce.
- Honey: Adds natural sweetness and moisture without overpowering the flavor of the bread. Maple syrup works as a replacement but will slightly alter the flavor profile.
- Oil/Butter: Canola, vegetable, or melted and cooled coconut oil work equally well, as does melted and cooled unsalted butter.
Recipe Modifications
- Dairy-Free: As written, this pineapple zucchini bread is dairy-free. Just be sure to use oil, not butter, in the batter.
- Egg-Free: I have made this zucchini bread using flax eggs in place of regular eggs, and while it works, the bread is on the denser side. To do so, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let sit for 5 minutes, then use in place of the 2 eggs.
- Add Nuts: Add up to 1 cup of chopped nuts (walnuts or pecans) to the sifted dry ingredients and toss to coat with the flour. This helps the nuts from sinking to the bottom of the loaf. I personally love zucchini bread (and my whole wheat banana bread) with walnuts, but my husband prefers them without.
- Swap Pineapple for Banana: Try out my Zucchini Banana Bread recipe if you are opposed to crushed pineapple in your zucchini bread.
How to Make Zucchini Bread with Pineapple
- Prepare zucchini. Using a box grater or a food processor fitted with a grating blade, shred the zucchini. Then place the shredded zucchini into a piece of cheesecloth or a clean kitchen towel and give it a good squeeze over the sink or a large bowl to remove the excess water.
- Combine dry ingredients. In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Combine wet ingredients. In a separate smaller bowl, whisk together eggs, honey, oil, applesauce, and vanilla extract until combined.
- Fold together. Add the wet ingredients to the dry ingredients and gently fold together with a spatula until there are no more streaks of flour. Mixing vigorously here will result in tough zucchini bread.
- Add zucchini and pineapple. Add the grated, drained zucchini and the drained, crushed pineapple, and once again use a gentle hand to fold them into the batter.
- Bake. Pour the batter into a greased loaf pan and bake until the zucchini bread is no longer wobbly and a toothpick inserted into the bread comes out mostly dry, or until the internal temperature reaches 200-205℉. Expect your zucchini bread to be a bit darker in color if made with whole wheat flour (as shown in photos).
- Cool before slicing. Place the loaf pan on a cooling rack and let cool for 10 minutes in the pan. After 10 minutes, gently loosen the bread from the pan by running a butter knife along the edges, then remove the loaf and let it cool completely on a rack before slicing. Trying to slice zucchini bread before it has fully cooled can result in gummy slices.
Notes on Storage
Because this pineapple zucchini bread is made without preservatives and has an extra-moist crumb, it is best stored in the refrigerator unless you plan to enjoy it within 24 hours.
- Refrigerate: Cool completely, place in an airtight container, and refrigerate for 3-5 days.
- Freeze: Let cool, wrap in plastic wrap, then cover with a layer of foil, and place in a freezer-safe bag. Store in the freezer for up to 3 months. Defrost the bread overnight in the refrigerator and then enjoy it within 5 days.
More Recipes Starring Zucchini
- Double Chocolate Zucchini Muffins
- Sautéed Zucchini and Summer Squash
- Crustless Zucchini Pie
- 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
Made with whole grains, shredded zucchini, and sweet pineapple, this recipe for zucchini bread is low in fat, naturally sweetened, and most importantly, irresistibly delicious.
Video
Ingredients
- 1½ cups coarsely grated zucchini, (~2-3 small zucchini) drained of excess moisture
- 1¾ cups white whole wheat flour, or all-purpose 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.
- Wash, dry, and trim the edges off the zucchini, then use a box grater or a food processor fitted with a shredding blade to coarsely grate it.
- Place the shredded zucchini into a kitchen towel or piece of cheesecloth and tightly squeeze to wring out any excess moisture. Measure out 1½ cups coarsely grated zucchini after draining, and set aside.
- In a large mixing bowl, sift or whisk together 1¾ cups white whole 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 200-205℉.
- 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.
- Slice and enjoy or store the unsliced bread in an airtight container at room temperature for 24 hours or in the fridge for 3-4 days.
Equipment
Notes
Flour: This recipe can be made with white whole wheat flour, whole wheat flour, all-purpose flour, or a 1:1 gluten-free flour blend. For best results, weigh the flour or spoon it into your measuring cup, then level it off.
Honey: Maple syrup can be used, but it will add a subtle maple flavor.
Add Nuts: Add up to 1 cup of chopped nuts (walnuts or pecans) to the sifted dry ingredients and toss to coat with the flour. This helps the nuts from sinking to the bottom of the loaf.
Freezing Zucchini Bread: Cool the bread fully, then wrap it in a layer of plastic wrap followed by a layer of foil. Place into a freezer-safe storage bag and freeze for up to 3 months. Defrost overnight in the refrigerator and then use it within 5 days
Nutrition
Calories: 183kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 1gCholesterol: 27mgSodium: 202mgPotassium: 167mgFiber: 2gSugar: 13gVitamin A: 93IUVitamin C: 6mgCalcium: 46mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.