Moist Pineapple Zucchini Bread

This pineapple zucchini bread is the loaf you make when you want something that stays soft and tender for days. Crushed pineapple and finely shredded zucchini work together to deliver a slice that never dries out.

It’s just sweet enough, with a gentle spice and pops of bright pineapple tucked into the crumb. If your counter is full of summer zucchini, this one will put it to good use.

Why This Loaf is a Keeper

The texture is what gets me every time. The zucchini practically melts into the batter, and the pineapple keeps the crumb so fluffy it’s almost pudding-like at the center.

It also holds beautifully. I’ve left it wrapped on the counter for three days and it tasted as fresh as the morning it baked, something few banana breads can claim.

Ingredients

• 1 ½ cups all-purpose flour: spooned and leveled, not packed
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg: freshly grated gives the warmest flavor
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz canned crushed pineapple, drained well: use pineapple in juice, not heavy syrup
• 1 cup finely shredded zucchini: squeeze out excess moisture lightly
• ½ cup chopped pecans or walnuts (optional)

Variations / Substitutions

• Oil: swap the vegetable oil for melted coconut oil or a neutral oil, the loaf will still be moist.
• Sugar: use light brown sugar instead of white for a deeper, caramel note.
• Flour: replace up to ½ cup of the all-purpose flour with whole wheat flour for a nuttier bite.
• Nuts: leave them out or swap pecans for toasted walnuts or macadamia pieces.

Try our classic zucchini bread if you’d rather skip the pineapple.

How to Make Pineapple Zucchini Bread

Step 1: Combine the Dry Ingredients

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a medium bowl, whisk together the 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg.

The mixture will look pale and speckled, with the spices evenly distributed.

Step 2: Whisk the Wet Ingredients

In a large bowl, whisk the ¾ cup sugar, ½ cup oil, 2 eggs, and 1 tsp vanilla until smooth, about 1 minute.

You’ll see the liquid thicken slightly and turn a soft golden color.

Step 3: Fold in the Pineapple and Zucchini

Add the drained 8 oz crushed pineapple and 1 cup shredded zucchini to the wet mixture and stir to combine. Add the dry ingredients and fold them in with a spatula, just until no dry streaks remain. This takes about 20 strokes.

The batter will be thick and lumpy, with visible bits of fruit and vegetable. That’s exactly right, overmixing will make the loaf dense.

Step 4: Bake the Loaf

Scrape the batter into your prepared pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

The top will crack open slightly and turn a deep amber brown. If it darkens too quickly, tent it loosely with foil during the last 15 minutes.

Step 5: Cool and Slice

Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack. Slice and serve once it has cooled completely.

The crumb will be incredibly moist and studded with tender pineapple pockets.

A Few Small Things That Help

• Grate the zucchini on the small holes of a box grater so it disappears into the crumb.
• Press the drained pineapple against the strainer with a spoon to remove as much liquid as you can.
• Let the loaf rest overnight; the flavor deepens and the slices hold together better the next day.
• Toast the nuts in a dry skillet for 3 to 4 minutes before adding them, it wakes up their flavor.

Bake times by pan:

Storing Leftovers

• Refrigerate: Wrap the loaf tightly or store in an airtight container. It keeps well for up to 5 days.
• Reheating: A 15 second zap in the microwave revives a cold slice and makes it soft again.
• Freeze: Wrap the whole cooled loaf or individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

No, fresh pineapple contains enzymes that break down the batter and can make your bread gummy. Canned pineapple is heat-treated and works much better.

Can I make this gluten-free?

Yes, substitute the flour 1:1 with a good quality gluten-free all-purpose blend that contains xanthan gum.

Why did my bread sink in the middle?

It was likely underbaked. Check with a toothpick in the very center, and if it still comes out wet after 65 minutes, give it a few more minutes. An oven thermometer also helps.

Can I leave out the nuts?

Absolutely, the recipe works just as well without them and won’t change any other measurements.

Pineapple Zucchini Bread Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Calories: 290

Ingredients Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz canned crushed pineapple, drained well
• 1 cup finely shredded zucchini
• ½ cup chopped pecans or walnuts (optional)

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
2. In a large bowl, whisk sugar, oil, eggs, and vanilla until smooth, about 1 minute.
3. Stir in the drained pineapple and shredded zucchini, then fold in the dry ingredients just until no streaks remain, about 20 strokes.
4. Pour batter into the pan, smooth the top, and bake 55 to 65 minutes until a toothpick comes out clean.
5. Cool in the pan 10 minutes, then turn out onto a rack. Slice once completely cool.

Notes

This loaf tastes even better the next day. Wrap it tightly and let it rest overnight for the flavors to meld. If your zucchini is extra watery, give it a gentle squeeze in a towel before measuring.