Pineapple Zucchini Bread

Pineapple Zucchini Bread

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Share this Recipe!

Your family will love this Pineapple Zucchini Bread. The shredded zucchini blends into the batter as it bakes creating a moist bread sweetened with pineapple and warm spices. Click to Tweet

This Pineapple Zucchini Bread is a great way to “get rid” of some of your garden vegetables.

Plus, it doesn’t even taste like the dreaded vegetable that begins with a “Z”. In fact, you’ll hardly even know it’s there. The shredded zucchini blends into the batter as it bakes creating a moist bread sweetened with pineapple and spiced with cinnamon and nutmeg. Believe me, your family will love it!

Even those who are not a fan of this vegetable will like this bread.

Even those who are not a fan of this vegetable will like this bread–though you may have to squeeze the compliment out of them!

This is the perfect recipe to use with those big, slightly overgrown zucchini that someone brought in from the garden. If the zucchini is too big, cut the seed out of the centers and shred the rest after you peel it.

Ingredients Needed to Make Pineapple Zucchini Bread

  • sugar
  • large eggs (2 of them)
  • vegetable oil
  • vanilla extract
  • all-purpose flour
  • salt
  • baking powder
  • baking soda
  • ground cinnamon
  • ground nutmeg
  • shredded zucchini
  • crushed pineapple

Directions on Making this Quick Bread

Preheat oven to 350 degrees. Using a box grater, shred the peeled zucchini. Set aside.

In a large mixing bowl, combine sugar, eggs, vegetable oil, and vanilla extract. Beat well on medium speed.

In a small bowl, mix together the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and ground nutmeg. Stir this into your egg mixture just until moistened.

With a plastic spatula, fold in zucchini and undrained pineapple to incorporate with the rest of the batter.

Pour the batter into two greased loaf pans. Bake for 60-65 minutes until a toothpick inserted into the center of the loaves comes out clean. Cool for 10 minutes in the pan and then remove from pans. Allow to completely cool on a wire rack. This recipe makes 2 loaves.

See more Quick Bread Recipes Here. See more Zucchini Recipes Here. 

Recipe for Pineapple Zucchini Bread

Pineapple Zucchini Bread

Here's a great recipe for "getting rid" of some of your garden zucchini. Believe me, your family will love it!
No ratings yet
Print Rate
Course: Breads
Cuisine: American
Keyword: Crushed Pineapple, Garden Zucchini, Quick Breads
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Servings: 2 loaves

Equipment

Box Grater
Measuring Tools
Stainless Bowls
Glass Loaf Pan

Ingredients

  • 2 cups sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 cups zucchini peeled and shredded. Do NOT squeeze dry
  • 8 oz. crushed pineapple undrained

Instructions

  • Preheat oven to 350 degrees. Using a box grater, shred peeled zucchini into a bowl. Do not squeeze dry. Set aside.
  • In a large mixing bowl, combine sugar, eggs, oil and vanilla. Beat well.
  • In small bowl mix together flour, salt, baking powder, baking soda, cinnamon and nutmeg.
  • Stir the flour into the egg mixture until moistened. Fold in zucchini and pineapple.
  • Pour batter into two greased loaf pans. Bake for 60-65 minutes until a toothpick inserted into the center of loaves comes out clean. Cool for 10 minutes. Then remove from pans and cool on a wire rack. Makes 2 loaves.
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

PIN THIS TO A FAVORITE BOARD!

Pinterest Pin - Pineapple Zucchini Bread

Share this Recipe!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating