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Sliced loaf of moist pineapple zucchini bread resting on a wooden cutting board with a green zucchini in the background.

Moist Pineapple Zucchini Bread

This incredibly moist and flavorful Pineapple Zucchini Bread combines the sweetness of crushed pineapple with the subtle earthiness of zucchini, creating a delightful quick bread perfect for breakfast or a snack. A truly irresistible treat that hides vegetables wonderfully!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
Wet Ingredients
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil or other neutral oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded zucchini firmly packed, excess moisture squeezed out
  • 1 can (8 oz) crushed pineapple undrained
  • 1/2 cup chopped walnuts optional

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Box Grater (or Food Processor)

Method
 

Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the sides for easy removal.
  2. Prepare the zucchini: Wash and grate the zucchini using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible. This step is crucial for preventing a soggy bread.
Mix Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
Mix Wet Ingredients
  1. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined and smooth.
  2. Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
  3. Gently fold in the squeezed shredded zucchini and the undrained crushed pineapple into the wet ingredients. Mix until just combined.
Combine and Bake
  1. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine. If using, fold in the chopped walnuts.
  2. Pour the batter into the prepared loaf pan and spread evenly.
  3. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Cool and Serve
  1. Once baked, remove the loaf pan from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
  2. Carefully remove the bread from the pan (using the parchment paper overhang if applicable) and place it directly on the wire rack to cool completely before slicing and serving. This ensures a moist interior and prevents sogginess.

Notes

Storage: Store Pineapple Zucchini Bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, slice and freeze individual pieces for up to 3 months.
Variations: Add 1/2 cup shredded coconut for an extra tropical twist, or replace walnuts with pecans. A cream cheese glaze (powdered sugar, cream cheese, milk, vanilla) would also be a delicious addition once the bread is completely cool.