Pineapple Zucchini Bread

I enjoy resurrecting old recipes that haven’t been made in a while. And by a while, I mean years or even decades. My Pineapple Zucchini Bread recipe was clipped from a magazine a quarter of a century ago. I remember making it often, but not so much recently. But then I needed to use up a large zucchini the same day that I decided to make a meal for a friend in need.

This recipe makes two large loaves of Pineapple Zucchini Bread, so it is rewarding to have one for yourself and one to give to a friend. Another option is to divide it among 5 or 6 mini loaves to freeze or give away on a smaller scale.

Spiralize Instead of Grate, if possible

I like spiralizing zucchini to prepare it for bread. Grating creates a lot of moisture, and then it has to be drained and blotted with paper towels to ensure the bread will not be too loose.

If the zucchini is firm enough, cut it lengthwise almost to center (not all the way through) before placing the whole zucchini into the spiralizer. This way, instead of a continuous spiral, I get lots of zucchini circles.

For a laugh, see my crazy spiralizing video here on my Pasta Zoodle Bake recipe.

While this recipe has fruit and vegetables, it really can’t be deemed “healthy.” I have already reduced the oil from 1 cup to 2/3 cup, and the sugar from 2 cups to 1 3/4 cup. It could probably be made with a sugar substitute, but I have not experimented with that. The cinnamon and nutmeg in this recipe provide a delicious spice that goes well with the pineapple flavor.

The loaves bake up with a nice brown crust. Be sure to bake long enough that the center does not remain gooey. Insert a toothpick deep into the center and check for any moist batter. Allow the loaves to keep baking another 5 minutes if the pick indicates any uncooked batter.

This bread goes with a soup or casserole, makes a good dessert, and can even be enjoyed for breakfast.

Pineapple Zucchini Bread

A delicious bread that can pass as a cake for dessert

Print Recipe Pin Recipe

Cuisine American

Servings 8 slices

Ingredients

  

• 3 eggs
• 2 c zucchini shredded or spiralized
• 2/3 c vegetable oil
• 1 can crushed pineapple, drained (8 oz)
• 2 t vanilla extract
• 3 c flour
• 1 3/4 c sugar
• 2 t baking soda
• 1/2 t baking powder
• 1 1/2 t ground cinnamon
• 1 t salt
• 3/4 t nutmeg
• 1 c chopped nuts optional
• 1 c raisins optional

Instructions

 

• Combine eggs, zucchini, oil, pineapple, and vanilla.
• Fold in nuts and raisins if desired.
• Combine the dry ingredients. Stir into egg mixture just until moistened.
• Pour into two greased loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
• Cool before removing from pans to wire racks.

Keyword fruit bread, pineapple zucchini bread, vegetable bread, zucchini bread

First published on Cooking With Rebecca in September 2009, Updated in 2024