Zucchini Pineapple Bread is a sweet, moist quick bread that’s full of good stuff! This post is sponsored by Princess.
My son and I were strolling through Costco the other day when I got a whiff of pineapples. I started looking around for the bin, because I knew at least one was going home with me.
When you can smell fresh fruit before you see it, chances are it’s perfectly ripe and juicy.
I snagged a pineapple and commented that we hadn’t had fresh pineapple in awhile.
“Mom, we’ve had more pineapple since we got back from our cruise than we’ve had ever before in our entire lives.”
He’s totally right.
We had the freshest, most perfect pineapple during a stop in Mexico on our Caribbean cruise with Princess earlier this summer. It has seriously sparked an intense love of pineapple within my family. We’re obsessed.
Every time I bring another pineapple home from the grocery store, someone brings up a memory from our vacation.
Isn’t that just the best part about vacation? Yes, they’re relaxing or fun or romantic or whatever it may be you’re looking for, but it’s the way the trip comes home with you and connects you that I love best.
It can be hard and scary to drop a bunch of cash on a week long trip, but really, that trip lives on with your family. <3
Anyway, our Princess cruise to the Caribbean sparked a lot of new loves for us.
We all fell in love with fresh pasta after dining at Sabatini’s (can you believe EVERYTHING is made from scratch on the ship?). We also fell in love with Grand Cayman after taking a tour of the island as an excursion. We most definitely fell in love with all of the pastries for breakfast every day.
And pineapple. It’s basically all we eat these days. 😉
Anyway, this pineapple zucchini bread recipe is a sweet, moist quick bread made with freshly grated zucchini and crushed pineapple.
I did use canned pineapple in this recipe, but I imagine crushed fresh pineapple would work just as well.
How to make zucchini pineapple bread:
This pineapple zucchini bread recipe starts with combining oil, applesauce, eggs, brown sugar, white sugar, and vanilla. Whisk it all together well.
Fold in grated zucchini and crushed pineapple.
This batter is so tasty and I love the little flecks of green and chunks of sweet pineapple.
Stir in your dry ingredients until everything is just combined.
Pour the batter into a greased loaf pan and pop it in the oven for about 60 minutes. The bread is done when the top springs back after you press it lightly.
We like to serve this bread warm with a thick layer of salted butter. So delicious for breakfast or an afternoon snack.
More recipes you might like:
Moist pumpkin bread: This bread is PACKED with as much pumpkin as possible so it has almost a fudge-like texture!
Chocolate Zucchini Bread: The chocolate hides the flecks of green, so your kids will never know. 😉
Blueberry Bread: We love to munch on slices of this for breakfast.
Chocolate Banana Bread: Loads of chocolate inside plus chocolate chips sprinkled on top!
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Zucchini Pineapple Bread
Ingredients
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 2 eggs
- 1/3 cup brown sugar
- ¼ cup white sugar
- 2 teaspoons vanilla
- 4 ounces crushed pineapple drained
- 1 cup grated zucchini
- 1 ½ cups flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick spray.
- Beat together the oil, applesauce, eggs, brown sugar, white sugar, and vanilla in a large bowl.
- Fold in the pineapple and zucchini.
- Add the flour, cinnamon, baking powder, baking soda, and salt to the bowl and stir together until just combined.
- Pour the batter into the prepared loaf pan and bake for 60 minutes or until a tester comes out clean.
- Cool on a wire rack before slicing and serving.
Randi says
Do you have to refrigerate this because of the fresh pineapple?
Karly says
Yes, it’ll keep longer in the fridge.
Gaga says
Didn’t have fresh pineapple so used a can. It was fine but will do with a fresh one next baking trip. I like the unsweetened applesauce instead of a lot of oil or butter. Added some pecans to a few just to compare and we liked the crunch of the nuts. A good and fairly quick put-together recipe so it’s a keeper. Husband gave me 6 stars!!! Thanks for the recipe.
Karly says
Thanks for the review! Glad it was a hit! 🙂
Lori says
I’m trying this recipe! It looks like a keeper!
Karly says
Hope you enjoy! 🙂
VIVIAN M WHITE says
Needs more sugar. Really has no taste at all. Verry disappointed.
Karly says
Sorry to hear this one wasn’t a hit for you.
Maggie Martin says
Made it, ate it, hubby loved it!! Excellent.
Thanks Karly
Maggie
Karly says
Yay! Glad to hear! 🙂
Barb M says
Can this be made with gluten free flour?
Karly says
It should be fine if you use a 1:1 gluten free flour, but I haven’t tried it myself to say for sure.
Hilda Sterner says
Yum, this looks really good. And you’re right about memories. Whenever we have pineapple, we start to reminisce about our Hawaii vacation when the kids were little, and the visit to the Dole Plantation.
Kim says
Is there a differnce if using dark brown sugar?
Karly says
Nope!
Lauren @ Lemon & Mocha says
This is genius! I love the combination of pineapple and zucchini in the bread – yum!
MARIA from she loves biscotti says
I also picked up a pineapple from Costco just this week… they were so beautiful. I have all the ingredients to make this wonderful bread. Can’t wait to try it! Thanks for sharing Karly ?
Karly says
Hope you love it!
sue | the view from great island says
This looks so luxurious ~ love the combination!
Jean | Lemons + Anchovies says
What a summer-perfect add-in to classic zucchini bread. I’m so making this!
Kelly | Foodtasia says
Looks delicious! I think I need a Princess cruise now!
Mabel Pope says
Do you drain the crushed pineapple?
Cathlyn Jenningst says
…and isn’t it unsweetened pineapple? It’s always left out of recipes containing canned pineapple.
Karly says
Yes, I do. Updating the recipe. 🙂
Mabel Pope says
Thanks Karly
Michele says
What’s the measurement for the pecans? They are listed in the instructions, but are missing from the ingredient list. Thanks!
Karly says
Whoops! It’s a 1/2 cup. I’ve actually made this both ways and we prefer it without the nuts, so I was on the fence about adding them here. I just added a note to the recipe for people who like the crunch. 🙂