Sometimes the best treats are the ones that sneak in a little extra goodness without feeling like a compromise. This zucchini bread with pineapple does just that — it’s a humble loaf you can slice up for breakfast or an afternoon snack that feels special without the fuss.
I remember the first time I baked this loaf. The kitchen filled with a warm, spicy aroma, a mix of cinnamon and nutmeg, while the pineapple’s sweet scent teased from the batter. I was a bit distracted by a phone call halfway through mixing, so I think I folded the ingredients a little too eagerly. Still, that slight rush gave the bread a tender crumb that wasn’t quite perfect but somehow made it feel homemade and honest. It cooled on the counter while I brewed tea, and by the time I took the first bite, the moist texture and gentle sweetness had me reaching for another slice before I knew it.
- Moist and flavorful with a subtle tropical twist thanks to crushed pineapple.
- It’s simple — and that’s kind of the point; no complicated steps or fancy tools required.
- Combines familiar spices with fresh zucchini for a cozy, comforting flavor.
- Stores well, but you might find it disappears faster than expected once people get a taste.
If you’re worried about the pineapple making it too wet, I usually just make sure to squeeze the zucchini well before mixing — it’s not a perfect science, but it helps keep the bread from getting soggy.
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Zucchini Bread with Pineapple
- Total Time: 1 hour 20 minutes
- Yield: 10 slices 1x
Description
A moist and flavorful zucchini bread enhanced with sweet crushed pineapple, perfect for a delicious snack or breakfast treat.
Ingredients
2 cups grated zucchini, squeezed dry
1 cup crushed pineapple, drained
3 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, beat the eggs, sugar, vegetable oil, and vanilla extract until well combined.
Stir in the grated zucchini and crushed pineapple until evenly mixed.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Don’t worry about having any special equipment for this one — a standard loaf pan and a basic mixer or even a sturdy spoon will do the trick. I like serving this bread slightly warmed, maybe with a smear of butter or cream cheese. Sometimes, I toss in chopped nuts or swap the cinnamon for a pinch of ginger if I’m feeling adventurous, though I haven’t tested every combination thoroughly. Adding shredded coconut could be interesting too, but I’m still on the fence about that.
FAQ
Can I freeze this bread? Yes, it freezes well wrapped tightly. Just thaw it overnight in the fridge before serving.
Is it very sweet? It has a gentle sweetness that plays well with the pineapple, so it’s not overwhelming.
Can I use fresh pineapple instead of canned? You could, but be sure to drain it well to avoid extra moisture.
Ready to make a loaf that’s cozy, a bit unexpected, and just right for your next snack? Give this zucchini bread with pineapple a try, and maybe keep a cup of tea close by.