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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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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.