Zucchini Bread With Pineapple

At this time of year there is an abundance of zucchini and this zucchini bread with pineapple is a delicious way to use up some of it.  I love the pineapple in the zucchini bread because it makes the bread more moist and gives a little extra flavor and texture to the bread.  I also add chopped walnuts so there are a lot of great flavors going on in this bread.  It is so moist that you can eat it with or without butter.  Zucchini bread is a real treat with coffee in the morning or makes a great snack anytime.  You may want to double the recipe so you have plenty of this bread on hand.  It makes a great gift and freezes well for later.  If you have never tried zucchini bread with pineapple, you have got to try it!

What do I need to make zucchini bread with pineapple:

• 1 1/2 cups of unpeeled and grated zucchini (no need to peel or drain the zucchini)
• 2 eggs, beaten
• 1/2 cup avocado oil (any neutral oil will do such as canola, sunflower, etc.)
• 1/2 cup (8 oz can) of crushed pineapple in its own juice, drained
• 1 tsp vanilla extract
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp fine sea salt
• 1/2 tsp baking powder
• 1 cup walnuts, chopped (optional)

How to make zucchini bread with pineapple:

• Grate 1 1/2 cups unpeeled zucchini.
• Beat two large eggs in a large mixing bowl
• Add oil, brown and granulated sugars, drained pineapple and vanilla and mix well.  Add the zucchini and stir into the wet mixture.  Don’t use a mixer – stir ingredients with a wooden spoon so the zucchini remains intact.
• Mix dry ingredients together in a medium size bowl.  Add dry ingredients to the zucchini and pineapple mixture and mix in until combined.
• Add chopped nuts and stir into the batter (optional).
• Put batter in a 9×5 loaf pan that has been sprayed well with non-stick spray.  You may line the pan with parchment paper if you desire.  I just used the non-stick spray and it came out of the pan without any sticking.
• Bake in a pre-heated 350 degree oven for 45-50 minutes or until a toothpick inserted in center of loaf comes out clean.
• Let the bread cool in the pan for about 5 minutes and then invert onto a cooling rack.
• Let the bread cool before slicing it (if you can wait that long)!

Options for making zucchini bread with pineapple:

• You may add in raisens or dried cranberries and pecans can be used instead of walnuts.
• Try adding in some coconut flakes.
• A little grated carrot or apple could be added.
• You could add a touch of nutmeg and/or ground ginger into the batter.
• Double the recipe to make two loaves and follow the same instructions.

How to store zucchini bread:

• Let bread cool completely and wrap in tinfoil or place in a ziplock bag.  Bread should keep for about 3 days at room temperature or to extend shelf life place it in the refrigerator if you aren’t going to eat it right away.
• Bread can also be frozen wrapped in tinfoil and placed in a freezer ziplock bag or in an airtight container.  Unthaw the bread on the counter overnight before serving.

Delicious bread recipes to try:

Low Fat Banana Bread

Copycat Starbucks Pumpkin Bread

Blueberry Streusel Sweet Bread

Raspberry Chocolate Chip Muffins

Zucchini Bread With Pineapple

LeAnn

This is a moist zucchini bread with pineapple and chopped walnuts. Zucchini bread is a great way to use up extra zucchini and is delicious!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Bread

Cuisine American

Servings 12

Calories 394 kcal

Ingredients

  

• 2 large eggs, beaten
• 1/2 cup avocado oil or other neutral oil
• 1/2 cup crushed pineapple in own juice, drained (8 oz can)
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups zucchini, unpeeled and grated
• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1/2 tsp baking powder
• 1 cup walnuts, chopped (optional)

Instructions

 

• Preheat oven to 350 degrees.
• Grate 1 1/2 cups unpeeled zucchini. Do not drain or blot moisture from the zucchini.
• Beat two large eggs in a large mixing bowl with a wire whisk.
• Add oil, brown and granulated sugars, drained pineapple and vanilla and mix well. 
• Add the zucchini and stir into the wet mixture.  Don't use a mixer - stir zucchini in with a wooden spoon so the zucchini remains intact.
• Mix dry ingredients together in a medium size bowl.  Add dry ingredients to the zucchini and pineapple mixture and mix in until combined with wooden spoon.
• Add chopped nuts and stir into the batter (optional).
• Put batter in a 9x5 loaf pan that has been sprayed well with non-stick spray.  You may line the pan with parchment paper if you desire. 
• Bake in a pre-heated 350 degree oven for 45-50 minutes or until a toothpick inserted in center of loaf comes out clean.
• Let the bread cool in the pan for about 5 minutes and then invert onto a cooling rack. Let the bread cool before slicing it.
• Yield is one loaf of bread and 12 servings.

Keyword Zucchini Bread, Zucchini and pineapple bread, zucchini bread with pineapple, moist zucchini bread