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.
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.