Pineapple Zucchini Bread

Share this blog:

If you’re looking for a delicious and moist bread that’s both healthy and satisfying, pineapple zucchini bread is a great choice. This recipe combines the sweetness of pineapple with the freshness of zucchini, creating a treat that’s perfect for breakfast or a snack. It’s easy to make and uses simple ingredients that you might already have at home. Get ready to enjoy a tasty loaf that everyone will love!

Tool Requirements

To make pineapple zucchini bread, you’ll need a few key tools. Here’s what you should have on hand:

A mixing bowl is essential for combining your ingredients. Choose a medium to large size for easy mixing.

A whisk or fork will help you mix the wet ingredients smoothly. This will make your batter nice and fluffy.

You’ll need a grater for the zucchini. A box grater works well for shredding it quickly.

Don’t forget a measuring cup and spoons. Accurate measurements are important for the right texture and taste.

An electric mixer might be helpful, but a good old-fashioned hand mixer will do too.

For baking, you need a loaf pan. A standard 9×5 inch pan works best for this recipe.

Finally, have a spatula ready. It’s useful for scraping down the sides of the bowl and transferring the batter.

With these tools, you’ll be all set to bake a delicious pineapple zucchini bread. Happy baking!

Preparing The Ingredients

Start by gathering your ingredients. You’ll need:

• 2 cups of grated zucchini
• 1 cup of crushed pineapple, drained
• 1 cup of flour
• 1/2 cup of sugar
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/2 teaspoon of cinnamon
• 1/4 cup of applesauce

Make sure the zucchini is washed and dried. Grate it using a box grater or a food processor. It should be moist but not too watery.

For the pineapple, drain it well. This helps avoid extra liquid in the batter. If you want, you can chop the pineapple into smaller pieces.

Next, prepare your mixing bowls. Use one bowl for the dry ingredients. Whisk together the flour, sugar, baking soda, salt, and cinnamon.

In another bowl, combine the wet ingredients. Mix the grated zucchini, drained pineapple, and applesauce. Stir these well so everything is even.

Before you mix the wet and dry ingredients, preheat your oven to 350°F (175°C). Grease or line your baking pan.

Now you’re ready to combine everything. This step ensures your bread has the right texture. Mix the wet and dry ingredients until just blended. Avoid over-mixing, as this can make the bread tough.

Get your pan ready and pour in the batter. You’re now set to bake your pineapple zucchini bread!

Variations To Try

You can make your pineapple zucchini bread unique with a few fun twists. Here are some ideas to get you started.

• For a tropical kick, add shredded coconut. It blends well with the pineapple and gives a nice texture. Try ½ cup of shredded coconut for a boost of flavor.
• If you love nuts, toss in chopped walnuts or pecans. About ½ cup works great. They add crunch and nutrition.
• Want a spicier flavor? Mix in some cinnamon or nutmeg. Just 1 teaspoon of cinnamon can warm it up nicely.
• For a fruity twist, consider adding raisins or dried cranberries. About ½ cup enhances the sweetness.
• Curious about chocolate? Stir in some dairy-free chocolate chips. Half a cup makes everything better!
• You can also swap out the zucchini for shredded carrots. This keeps the moisture while giving a different taste. It’s equally delicious.
• Lastly, experiment with different flours. Almond flour or whole wheat flour can change the texture and flavor.

Feel free to mix and match these ideas to find your favorite combination!

Storage Tips

• After baking your pineapple zucchini bread, let it cool completely. This helps prevent sogginess.
• Wrap the bread tightly in plastic wrap or aluminum foil to keep it fresh. You can also store it in an airtight container.
• If you plan to eat it within a few days, keep it at room temperature. Make sure it’s in a cool, dry place.
• For longer storage, put it in the fridge. It can last about a week this way.
• You can also freeze the bread for even longer storage. Just make sure to wrap it well to avoid freezer burn. It should stay good for about three months.
• When you’re ready to eat frozen bread, let it thaw in the fridge or at room temperature. You can also warm slices in the microwave or toaster for a fresh taste.

Pineapple Zucchini Bread

This easy pineapple zucchini bread recipe is what you're looking for! On top of being easy, it's also healthy and easy to store. It has a crunchy outside and a moist inside. Try this easy homemade bread recipe as a vegan breakfast, lunch or dinner option.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Resting time 10 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 10 slices

Calories 180 kcal

Ingredients

  

1x2x3x

• 2 cups of grated zucchini
• 1 cup of crushed pineapple drained
• 1 cup of flour
• 1/2 cup of sugar
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/2 teaspoon of cinnamon
• 1/4 cup of applesauce

Get Recipe Ingredients

Instructions

 

• Gather all the ingredients and measure them out before starting.
• Preheat your oven to 350°F (175°C).
• Wash and dry the zucchini, then grate it using a box grater or food processor.
• Drain the crushed pineapple well to remove excess liquid.
• In one bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
• In another bowl, combine the grated zucchini, drained pineapple, and applesauce. Mix well until evenly combined.
• Grease or line your baking pan.
• Combine the wet and dry ingredients, mixing until just blended. Avoid overmixing.
• Pour the batter into the prepared pan and smooth the top.
• Bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Calories: 180kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.