Moist and fluffy zucchini pineapple bread! Easy to make, enough for 2 loaves or makes great muffins!
This zucchini bread is so simple to make! Also it makes almost a double recipe, enough for 2 loaves or a bunch of muffins! I usually like to make 1 loaf and 12 muffins, just to mix it up a little!
The crushed pineapple in this really brings a nice sweet flavor alongside the zucchini flavor. I also love adding chopped walnuts to my bread!
This is an awesome way to use up all those zucchini from the garden and a great way to sneak in some veggies for the kids in the form of muffins! Although my kids are not big nut fans yet, so I fill the muffin tins with no nuts for the kids, then add the nuts and make the loaf pan for myself!
The secret to great Zucchini Pineapple Bread!
There is one key thing you must do in this recipe to get it to turn out right! You have to let your grated zucchini drain off all the juices before adding it in the bowl to the other ingredients.
I like to set mine on a paper towel and let the natural juices drain off. Then, I take a few more paper towels and squeeze out any excess water. Then you can add it to the bowl with the other ingredients.
I love to eat this bread when it is warmed with some butter spread on top! Soooo good! Really takes it to a whole new level.
Check out some of my other bakery favorites!
Chocolate Zucchini Muffins: Moist and fluffy chocolate muffins loaded with fresh zucchini and chocolate chips. A perfect treat for the kids to sneak in some veggies!
Bakery Peanut Butter Cookies: Bakery style peanut butter cookies that are soft and moist with a chewy center. Easy, fast to make, and turn out perfect every time.
Banana Nut Bread: Sweet and super moist homemade banana nut bread. A simple and easy old fashioned recipe, with only 8 ingredients!
Pumpkin Muffins: Light and fluffy, easy pumpkin muffins. A streusel topping makes these taste like they are straight from the bakery.
Blueberry Coffee Cake: Soft and moist blueberry coffee cake drizzled with vanilla icing. Delicious breakfast or dessert treat that everyone will love!
Monkey Bread: Monkey bread made with frozen rolls, brown sugar, pudding mix, and butter. Just layer it all in a bundt pan for an easy breakfast treat!
Homemade Cinnamon Rolls: Perfectly soft and chewy homemade cinnamon rolls. A breakfast treat filled with cinnamon swirl and topped with cream cheese frosting.
Homemade Cream Puffs: Light and fluffy homemade cream puffs with a vanilla cream filling. Easy pastry dessert that everyone will love.
Chocolate Whoopie Pies: Classic whoopie pies have a creamy vanilla frosting that is sandwiched between two little chocolate cakes. A quick and easy dessert to make that is super delicious!
Ingredients for Zucchini Pineapple Bread
1 1/2 cups sugar
3 eggs
1 cup oil
2 cups zucchini, grated
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
2 1/2 teaspoons cinnamon
3 teaspoons vanilla extract
4 ounces crushed pineapple, drained
1 cup chopped nuts, pecans or walnuts are a good choice.
How to make Zucchini Pineapple Bread
Peel the zucchinis. I used two small zucchinis and it made about 2 cups after they were grated.
Grate the zucchini. I like to hold on with a paper towel since they tend to get pretty slippery.
Dry off the grated zucchini on paper towels to get rid of any water.
I also take some more paper towels and squeeze out the water after it has drained on the paper towels.
Shredded zucchini also freezes well! So if you make too much, just toss the remaining shredded zucchini in a freezer bag and freeze, so that you can make fresh zucchini bread in the future.
In a big bowl add the sugar, eggs, oil and zucchini and mix together.
Slowly add in the flour, then add in the baking soda, salt, baking powder, cinnamon, vanilla, and pineapple.
I leave the nuts out for now so that I can fill my muffin tins for the kids!
I get about 12 muffins filled and then I have enough left still to make a loaf for myself!
So now I add in the chopped nuts, I prefer walnuts, but you can use whatever is your favorite!
Use a little Crisco to the loaf pan and then spread a little flour to it.
Then add the rest of your filling to the pan.
Heat the oven to 325 degrees. I baked the muffins first for 20-30 minutes, then bake the loaf for 1 hour, or until a knife or toothpick comes out clean.
Zucchini Pineapple Bread
Description
Moist and fluffy zucchini bread flavored with pineapple! Easy to make, enough for 2 loaves or makes great muffins!
Ingredients
Instructions
- Preheat oven to 325 degrees.
- Peel and grate zucchini.
- Let the zucchini drain off any water, squeeze out any water with paper towels.
- In a big bowl combine sugar, eggs, oil, and zucchini until well mixed.
- Slowly add the flour.
- Mix in the baking soda, salt, baking powder, cinnamon, vanilla, and crushed pineapple.
- Stir in the nuts last.
- Crisco and flour 2 loaf pans or fill muffin tins with liners.
- Pour in the filling into whatever pans you are using.
- Bake the muffins for 20-30 minutes. Bake the loaves for 1 hour.
- Let cool on a wire rack.
Favorite recipes to try!
Classic Baked Goulash: A classic goulash baked with mozzarella cheese and bread crumbs to give it a gourmet taste! Easy for a weeknight kid friendly dinner.
Baked BBQ Chicken Wings: Crispy oven baked chicken wings, seasoned and then smothered in BBQ sauce. Perfect appetizer or an easy weeknight meal!
Slow Cooker Baby Back Ribs: Delicious slow cooker baby back ribs, all done in the crock pot! Meat that just falls off the bone, cooked in a homemade BBQ sauce!
Chili Cheese Dip: Melty chili cheese dip made with Hormel chili and cream cheese. A warm and comforting dip that makes a perfect game day snack.
Chicken Queso Dip: Chicken queso dip made with Velveeta cheese and Hormel white chicken chili. Quick and easy appetizer to serve for parties.
Romanian Crepes: Romanian crepes are a quick and easy breakfast favorite! With only 6 ingredients, this is a budget friendly breakfast dish.
French Toast Casserole: A French Toast casserole baked with a pecan and brown sugar topping. Made the night before, then baked in the morning for an easy breakfast.
Spicy Garlic Dill Pickles: Classic Romanian pickles flavored with banana hot peppers, garlic, and dill. Crunchy and delicious with a spicy kick!
Homemade Baked Beans: Homemade baked beans that are made with crispy bacon, onion, green pepper, molasses, and brown sugar. Easy to throw together and tastes even better when made ahead.
Hash Brown Casserole: Hash brown casserole baked with a cheesy sauce and topped with corn flakes. Easy side dish for brunch or dinner and serves a crowd!
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