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 sautéed 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
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Pineapple Zucchini Bread
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 3 large eggs
- ½ cup unsweetened applesauce
- ¼ cup vegetable or canola oil
- ¾ cup packed light brown sugar
- ¾ 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℉. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!