posted in 7 SmartPoints

Pineapple Zucchini Bread

Here’s a quick loaf recipe that’s a little bit different:  Pineapple Zucchini Bread

Pineapple Zucchini Bread recipe from

Every time I go to the store (which is pretty much every other day), I buy a large bunch of bananas.  The thought is that we’ll eat them, naturally.  But in reality, 3 of the 6 bananas end up becoming brown-spotted.  One hint of brown on a banana, and no one in my family is going to eat it, so I end up using those browned bananas in banana bread or muffins.  Or I mash them up and store them in the freezer for later use.

As fabulous as it is, one can only eat so much banana bread.  So today’s post is focused on trying something new.  I still have bananas on my counter becoming perfectly over-ripened, but I opted to make a Pineapple-Zucchini Bread instead.

Pineapple Zucchini Bread recipe from

I must take a moment to note here that my 12-year old son absolutely HATES zucchini… with a passion.  When I put sauteed zucchini on his dinner plate, he protests greatly and has to hide it in his other food to get it down his throat.  The kid just does not like zucchini.

He watched me make this bread with major skepticism.  To my surprise, he wanted to taste it the next morning.  HE LOVED IT!  My zucchini-hating son loved this zucchini bread.  I thought that was pretty cool.  In fact, the kid could not stop eating it.  Good thing the recipe makes two loaves.

Pineapple Zucchini Bread recipe from

In this recipe, I opted to grate the zucchini finely- rather than use the regular cheese-grater size grate.  I thought that worked well.  Glaze was an option I considered, but really the bread is perfectly delicious on its own… especially when warmed slightly and smeared with real butter.

Set aside the ripe bananas and make this bread instead.  The kids might actually eat it!

Yield: Two 8x4-inch loaves

Prep Time: 15 minutes

Cook Time: 55 minutes

Pineapple Zucchini Bread


  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 3 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable or canola oil
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated white sugar
  • 2 teaspoons vanilla extract
  • 2 1/2 cups shredded zucchini
  • One 8.5-ounce can crushed, unsweetened pineapple in its own juice, drained


  1. Place the oven rack in the middle position and preheat the oven to 350 degrees F. Spray two 8x4-inch loaf pans with nonstick spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt.
  3. In a large bowl, whisk together the eggs, applesauce, oil, sugars, and vanilla. Stir in the zucchini and pineapple. Then stir in the dry ingredients, a little at a time, just until the batter is moistened and incorporated. Don't over-mix.
  4. Divide the batter between the two prepared loaf pans. Bake 50 to 60 minutes, or until the edges pull away slightly from the sides of the pan and a toothpick inserted in the center comes out clean. Let the bread cool in the pans for at least 20 minutes before removing them to a wire rack to cool completely. This bread will keep well at room temperature for up to three days.
  • 7 WEIGHT WATCHERS Freestyle SmartPoints per slice (each loaf cut into 8 slices).
SOURCE: (Adapted from Bread for Breakfast)

Here are a few more zucchini bread recipes you might enjoy:


  1. postedFeb 21, 2014 3:24 AM

    This is awesome! First that rather than using up ripe bananas you decided to just make this instead. Been there. So many bananas to use.

    And that your son loved it. And that it clearly turned out to be a soft and fluffy perfect loaf! pinned!

    One of my fave bread recipes is one that uses pineapple, zucchini, carrot AND banana. You know, to work every last ingredient in there. LOL

  2. postedFeb 21, 2014 4:12 AM

    I love this bread! My hubby loves banana bread, but it’s not my favorite so I need a little switch…and I LOVE zucchinis and pineapple! What a great and unique combo…I can only imagine how moist it, it looks darn perfect!

  3. postedFeb 21, 2014 4:57 AM

    Definitely going to have to try to sneak zucchini into my brother with this!!

  4. postedFeb 21, 2014 6:12 AM

    I always have overripe bananas in the freezer or counter so banana bread is made far too often. I need to change things up, and this sounds like the perfect way to do that. This sounds like a wonderful combination, Lori!

  5. postedFeb 21, 2014 6:35 AM

    I like that you used applesauce as the moistener. And since I’m a coconut head, this looks so, so good!

  6. postedFeb 21, 2014 6:35 AM

    I mean pineapple head.

  7. postedFeb 21, 2014 6:44 AM

    I adore quick breads. They are simple to make, endlessly adaptable, and darn delicious! I love the coconut you have in here–such a fun combo to mix it up!

  8. postedFeb 21, 2014 7:00 AM

    Whoa – I totally want to try this! I adore pineapple, but have never baked it into a bread. This sounds wonderful, Lori! 🙂

  9. postedFeb 21, 2014 7:29 AM

    I adore zucchini bread! And the pineapple addition is really throwing this over the top for me….love it!

  10. postedFeb 21, 2014 7:40 AM

    We have vocal zucchini protests at our house, too. My son dislikes most veggies, so when I can coerce him into trying something he usually won’t touch, it’s a major accomplishment. Congrats on your victory!

  11. postedFeb 21, 2014 8:20 AM

    With the applesauce and zucchini, this must be moist bread!

  12. postedFeb 21, 2014 9:18 AM

    I love overripe bananas. I thought bananas are best when it is spotted and brown – to my hubby’s disgust. So, I eat some of the spotted bananas and make the rest into bread so that my husband will eat them. He does not have a clue that it was made of the bananas he despised. Call me sneaky 🙂

    This banana bread looks so moist. I use applesauce to make my bread moist and tasty, too. Thanks for the share.

  13. postedFeb 21, 2014 9:29 AM

    What did you use to rate the zucchini, if not the regular grater?

    • postedFeb 22, 2014 4:22 PM

      i have a box grater- so I just use a finer grate.

  14. postedFeb 21, 2014 1:12 PM

    I’m always looking for new “Zucchini Bread” recipes”. This looks unique and delicious! Can’t wait to try it!

  15. postedFeb 21, 2014 5:31 PM

    My family won’t eat bananas that have started to go brown either. You brown looks scrumptious. Thanks for the link love.

  16. postedFeb 21, 2014 7:18 PM

    Hi Lori. I am on the hunt for a recipe to make pineapple muffins. I have previously used banana bread in muffin form successfully so I was wondering whether you think this recipe would work without the zucchini? I’ll try it that way another time, but right now, I’m all about the pineapple! Thanks!

  17. postedFeb 22, 2014 4:52 AM
    Tyna D

    This recipe sounds delicious! For something new with those over-ripe bananas try just popping them in the freezer. Once frozen solid, cut up two of them, toss them in the food processor with a couple of tablespoons milk and a couple tablespoons of peanut butter and turn it on. Let it blend in the food processor until a thick, rich ice cream is formed. Easy, delicious, and good for you! To get your kids to eat zucchini try grating it (on the large holes of the grater), grate potatoes the same, mix together with some salt, pepper, a beaten egg, and enough matzoh meal (or flour) to just come together. Heat enough olive oil to just cover the bottom of a frying pan, add 2 tablespoons of butter, and fry potato zucchini pancakes. Even the pickiest kids love them!

  18. postedFeb 22, 2014 6:17 AM

    Pineapple- Zucchini Bread?!?!? So need right now!

  19. postedFeb 22, 2014 7:31 AM

    Loving this, Lori! My mom puts pineapple in her carrot cake and I love it. I’m sure it’s delicious here too!

  20. postedFeb 22, 2014 9:12 AM

    THIS BREAD IS AWESOMEEEEEE. I always subs. coc. oil in recipes (healtier) and I will be using this recipe from now on. Its the best one around with these ingred. I also brushed sugar free coc. syrup on top for a glaze when it came out of oven. Now I have 2 zucc. left so guess where those will be used for tomorrow but ill add pineapple syrup and toasted coc. on top and freeze for down the road. TKS for another GREAT RECIPE.

  21. postedFeb 22, 2014 10:44 AM

    This is going on my must try list!! Two of my favorite ingredients.

  22. postedFeb 22, 2014 9:24 PM

    Your banana situation sounds a lot like mine, but it’s all good when you can make banana bred! I love the addition of pineapple too!

  23. postedFeb 22, 2014 11:12 PM

    This must be a pretty moist bread with the pineapple and the zucchini. love this combination. will have to try.

  24. postedFeb 23, 2014 3:29 PM

    OK I made the last 2 zucc. breads w/coc. turned out AWESOME. I gave a couple slices of each to friends and they said its the best they have tasted in a LONG time and its better than their recipe. Im going to make these up for ST. PATTY DAY as mini cupcakes with green icing. Im also thinking for Easter to do the same with cotton candy around them and mini eggs. Again TKS for a great recipe.

  25. postedFeb 23, 2014 5:45 PM

    I’ve made a pineapple banana bread before and it was one of my favorite flavors of bb. I have heard such great things about zucchini bread, I must try it! And its a veggie so this is super healthy bread, right? LOL

  26. postedFeb 23, 2014 8:31 PM

    My son won’t touch zucchini but he’ll happily wolf down any kind of bread, even zucchini bread. He also loves pineapple so I think this would definitely be a winner!

  27. postedFeb 24, 2014 5:27 AM

    What a fabulous loaf!! Can practically taste it’s deliciousness!

  28. postedFeb 26, 2014 12:42 PM

    I’m always over zealous when I buy bananas. I have such good intentions, but then they turn brown. You’d think I’d learn by now that we’ll never eat all of the bananas. I end up freezing them for smoothies and mashing them into baked goods.I love the addition of pineapple in this recipe.

  29. postedFeb 27, 2014 2:27 PM

    just wondering, do you squeeze all the excess water our of the zucchini before adding, or just add as is?? i have recipes that do it both ways, so i am unsure. but this really looks FANTASTIC!!!

    • postedFeb 27, 2014 3:22 PM

      no need to do that in this one!

  30. postedMar 6, 2014 7:20 AM

    Can I substitute whole wheat flour in zucchini pineapple bread?

    • postedMar 6, 2014 8:45 AM

      I haven’t tried it- but I’d start w/ trying 1/2 whole wheat and 1/2 all purpose. That usually works out well.

  31. postedMar 7, 2014 3:51 AM
    patty bryant

    You don’t have to mash your over ripe bananas…just put them right in the freezer as it!!

  32. postedMar 7, 2014 10:13 AM

    I’m just wondering if you know what the nutritional values are?

    • postedMar 8, 2014 6:20 AM

      I do not- sorry! but you can always use an online recipe calculator like Spark People to figure that out.

  33. postedMar 9, 2014 8:43 AM

    Hi there lori, thankyou so much for such a wonderful recipe, you want to eat the bread right out of your screen, it looks too good! just wanted to know if there is anything that would substitute the applesauce… ??

    • postedMar 10, 2014 5:56 AM

      oil… as I was trying to cut down on the fat with the applesauce addition.

  34. postedMar 10, 2014 11:21 AM

    This loaf looks perfectly done! I’ve had zucchini bread before but not with pineapple 🙂 fantastic recipe!

  35. postedJun 18, 2014 7:54 PM
    Laura in Texas

    Made this bread this afternoon and it was Awesome! Family of four devoured one loaf tonight for dessert 🙂 Thanks!!

  36. postedJul 5, 2016 11:19 AM
    Kathy Sammons

    Does anyone know if this zucchini pineapple bread will freeze well? For how long?

    • postedJul 7, 2016 4:58 AM

      It should be fine- just wrap it well. It should defrost fine- maybe freeze no more than about 4 weeks.

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