This Pineapple Zucchini Bread is a quick loaf recipe that’s a little bit different. Watch the video showing you how to make this Pineapple Zucchini Bread, then scroll to the bottom of this post to print out the recipe so you can make it at home.
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. Storing that mashed banana in the freezer, by the way, is a great tip. It looks kind of brown and yucky… but it still keeps well and works perfectly in banana bread recipes.
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.
How to get your kids to try zucchini:
I must take a moment to note here that my 17-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.
Do you have any tips for getting kids to eat zucchini? He looks at it with quite a lot of disdain, and although I ask him to at least take a few bites of it during dinner… he doesn’t like it much at all.
The kiddo watched me make this Pineapple Zucchini 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.
In this recipe, I opted to grate the zucchini finely- rather than use the regular cheese-grater size grate. I thought that worked well because you don’t seeing glaring green pieces in the slices. 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!
Here are a few more recipes using zucchini that you might enjoy:
- Zucchini Chocolate Chip Muffins
- Zucchini Beef Enchiladas
- Taco Zucchini Boats
- Classic Zucchini Bread
- Baked Parmesan Zucchini Fries
- Zucchini and Rosemary Soup
Pineapple Zucchini Bread
Recipe Details
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1½ 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 light brown sugar
- 3/4 cup granulated white sugar
- 2 teaspoons vanilla extract
- 2½ cups shredded zucchini
- One 8.5-ounce can crushed, unsweetened pineapple, in its own juice (drained)
Instructions
- 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.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt.
- 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.
- 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.
Can Almond or coconut flour be substituted to make this Gluten Free and Keto Friendly?
I haven’t tried it, so not sure!
Love this bread. Easy to follow and taste great I did not change anything. First time I made with pineapple . 🥰
Can you make this in advance and freeze? Thinking some advanced baking might be indicated for the holidays.
Definitely! Wrap well, and drop it in a freezer baggie.
You asked how to get your son to eat zucchini. Your recipe rocks, however, if you want a recipe without the sugar, grate an average size zucchini into your next meatloaf. So delicious. Also consider grated carrots.
This is the best Zucchini Bread recipe I’ve ever made!! Was given several large zucchini’s from my daughter’s garden and this is the 3rd time in 2 weeks that I’ve made this recipe! Makes 2 loaves and had to share with my neighbors and they went crazy for it!! Very moist!!
Glad to hear!
Would it work in 9 x 5 load pan instead?
Yes, it will just be shorter loaf.
How did you grate the zucchini to have it so fine if you did not use the box grater? Was it a food processor or some other kitchen tool? Thanks
There should be a fine grate to use on a regular box grater.
When making the Zucchini bread did you squeeze out the liquid first.? Darn, I am in my kitchen now and just thought if it is required for this recipe or not…??. Help me please! Thanks! I do not have applesauce or all spice but I used pumpkin spice instead.
No, it’s not necessary to squeeze the moisture out.
Hi there! This looks amazing and I really want to try it! I’m diabetic though and have to watch my sugar intake. I’ve tried a lot of recipes where I was able to use a sugar substitute (like Splenda) and have them turn out well. Unfortunately, I’ve also had a few that were complete failures. I was wondering if you’d tried this with a substitute or if you had any suggestions on using one. With the flour and pineapple, the carbs are high for my needs so I was hoping to find a way to reduce them a bit. Thank you!
I haven’t tried using a sugar substitute with this one, but I’d definitely try!
Ondrea – look at “Heather” question about sugar about 10 reviews after yours. I replied to your question and somehow it ended up in Heather’s reply. Take a look, it will answer your question about a sugar substitute.
Hi from Romania! I maked this amazing recipe and I translated in romanian language for my friends who was wondering how amazing it is! Thank you a lot for sharing with us! I made some changes in the recipe but it was amazing even this way.I was not put the ananas but I put an apple mango mix and I made it in a biger cake mould for 30 minutes in the oven. Congratulation for your wonderful blog! I will try more recipes from your page! A big hug from me!
Please give this recipe a try it is delicious moist and a hit! Only 1/8 cup oil per loaf! I sprinkled some walnuts in after I mixed the wet ingredients. Do not over mix, the recipe is perfect!
Such a fun twist on a classic recipe. Super delicious!
Wow what a great flavor combination. Made this and it didn’t last long in our house!
I would LOVE a slice of this amazing zucchini bread!! YUM!
I can’t believe I never thought to put pineapple in my zucchini bread. It’s seriously the most delicious combination! Thanks for sharing!
I’d like to add nuts, & raisins, what kind and at what Point do I put them in?
Thank You
I’d probably like to add chopped walnuts and golden raisins. You can swirl them in with the batter once you’re finished mixing that.
Is there a differnce if using dark brown sugar?
I think you’ll be fine using either.
How much pineapple do you use in the recipe? Should it be crushed and drained?
An 8-ounce can comes out to about 2/3 cup when drained. You can certainly cut a fresh pineapple into tiny bits if crushing isn’t an option.
can I use cake flour to replace all purpose flour?
To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. So if you want to try it in this recipe, you’ll need 3 cups of cake flour plus 6 tablespoons.
When I made my zucchini pineapple bread was I supposed to squeeze our the liq. from the zucchini’s as I uses a fine grader that made the zucchini look soupy?
If your zucchini yields a lot of moisture when grating, then yes… it might be a good idea to drain it on a paper towel a little bit.
I was wondering if there was an alternative to all of that sugar? (I don’t want to use artificial sweeteners either.)
Is there anything else that could be done to reduce the number of Weight Watchers points? 7 points is equivalent to a whole meal, and even as delicious as this sounds, one slice would not replace a meal for me. 🙂
You could certainly try reducing the sugar by half and see if you are happy with the result!
Hello Ondrea, Have you ever tried Monk Fruit sweetener? It is a natural so far substitute and easy to use: 1 cup is equal to 1 cup of sugar – so no trying to figure out ratios. My husband is prediabetic and needs to watch his sugar intake, so I use the Monk Fruit sweetener in baking, cooking, and even in his coffee. I use it too just to cut out the sugars. A good brand I use is Lakanto; white or golden. Costco also has one: Whole Earth, white or golden as well. Good luck and be healthy!
Zuchinni aren’t the problem. It’s the huge marrows they turn into mysteriously overnight for which I want to find a use. Any idea if this recipe works using these instead?
I’m not familiar with that, sorry!
Approx how many zucchini does it take for 2 1/2 cups
3 to 4 medium
Can I use fresh cut up pineapple? I happen to have a couple left from a party that we didn’t use.
I’d say that might be okay, as long as it’s juicy and you cut it up rather finely.
I am growing yellow zucchini. Will there be a difference? Wouldn’t seem like it.
Interesting- I’ve never thought to try yellow zucchini! I have no idea. But if you try it, please do let me know!
Pineapple and zucchini sounds like such a great combination – I never thought of combining these two! Looks delicious!
Does anyone know if this zucchini pineapple bread will freeze well? For how long?
It should be fine- just wrap it well. It should defrost fine- maybe freeze no more than about 4 weeks.
Made this bread this afternoon and it was Awesome! Family of four devoured one loaf tonight for dessert 🙂 Thanks!!
This loaf looks perfectly done! I’ve had zucchini bread before but not with pineapple 🙂 fantastic recipe!
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… ??
oil… as I was trying to cut down on the fat with the applesauce addition.
You don’t have to mash your over ripe bananas…just put them right in the freezer as it!!
Can I substitute whole wheat flour in zucchini pineapple bread?
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.
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!!!
no need to do that in this one!
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.
What a fabulous loaf!! Can practically taste it’s deliciousness!
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!
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
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.
This must be a pretty moist bread with the pineapple and the zucchini. love this combination. will have to try.
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!
This is going on my must try list!! Two of my favorite ingredients.
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.
Loving this, Lori! My mom puts pineapple in her carrot cake and I love it. I’m sure it’s delicious here too!
Pineapple- Zucchini Bread?!?!? So need right now!
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!
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!
Here is my recipe for Pineapple Muffins! > https://www.recipegirl.com/2008/07/21/pineapple-muffins/
My family won’t eat bananas that have started to go brown either. You brown looks scrumptious. Thanks for the link love.
I’m always looking for new “Zucchini Bread” recipes”. This looks unique and delicious! Can’t wait to try it!
What did you use to rate the zucchini, if not the regular grater?
i have a box grater- so I just use a finer grate.
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.
With the applesauce and zucchini, this must be moist bread!
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!
I adore zucchini bread! And the pineapple addition is really throwing this over the top for me….love it!
Whoa – I totally want to try this! I adore pineapple, but have never baked it into a bread. This sounds wonderful, Lori! 🙂
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!
I mean pineapple head.
I like that you used applesauce as the moistener. And since I’m a coconut head, this looks so, so good!
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!
Definitely going to have to try to sneak zucchini into my brother with this!!
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!
Pinned!
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