This Pineapple Zucchini Bread recipe combines crushed pineapple, shredded zucchini, coconut, and fresh lime to create a sweet, tender bread. A delicious tropical twist on the classic zucchini bread.
This delicious tropical zucchini bread is just one of my favorite ways to use up lots of summer zucchini. Pineapple Zucchini Bread is fresh, summery, and a fun departure from classic zucchini bread.
We can’t resist putting a new spin on an old favorite. If you want to mix things up, check out our carrot zucchini bread, lemon zucchini coffee cake, and tropical-inspired Jamaican banana bread.
Recipe highlights
It’s easy to make. You don’t need any special equipment, just mix and bake and enjoy. Makes 2 breads. Perfect for sharing or stocking your freezer. Freezer compatible. Freeze whole bread or individual slices for an easy-to-go breakfast or snack. A delicious way to use summer zucchini. Put your garden’s bounty to good use with this flavorful quick bread. Of course dairy free. This recipe is made without butter, milk, or other dairy ingredients.
Ingredient memo
Zucchini: There’s no need to peel the zucchini before shredding. You will get the best texture using a box grater with large holes. Crushed Pineapple: This recipe uses crushed pineapple packed in 100% juice instead of syrup. Lime: Fresh lime zest and juice brighten the flavor and complement the pineapple. Sweetened Shredded Coconut: Adds a subtle coconut flavor and texture to enhance the tropical vibe of this bread. Oil: Use a neutral-flavored oil like vegetable or canola oil to bring out the flavors of pineapple, lime, and vanilla. Walnuts or pecans: Totally optional, but a delicious addition if you want a little crunch.
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How to make pineapple zucchini bread
Whisk in dry ingredients. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk the wet ingredients. In a separate bowl, combine eggs, oil, vanilla, reserved pineapple juice, and lime zest and juice. Combine the wet and dry ingredients. Add the wet ingredients to the dry ingredients and stir until combined. Collapse the add-in. If using, gently add the shredded zucchini, crushed pineapple, coconut, and nuts. Separate the dough. Divide the batter evenly between the prepared loaf pans. Bake and let cool. Bake until the bread is golden brown and a toothpick inserted into the center comes out clean with some moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
valerie’s tips
Loaf size: We recommend baking this recipe in two 8 x 4 inch loaf pans to create a taller bakery style loaf. If you use a 9 x 5-inch pan, the bread will likely bake a little shorter and a few minutes faster. Remove excess water: Gently squeeze the shredded zucchini, but don’t let them dry out completely. A small amount of moisture helps keep the bread soft. Reserve the pineapple juice: Reserve 2 tablespoons of the juice from the can and mix it into the wet ingredients for an extra pineapple flavor. Cover with foil: If the top begins to brown too quickly, cover the bread loosely with aluminum foil during the last part of baking. This will prevent excessive browning until the center is done.
storage tips
Room temperature: This bread is best stored at room temperature. Once completely cooled, wrap the bread tightly in plastic wrap or store in an airtight container for up to 3 days.
Refrigerator: If you want to store it for longer than that, you can store it in an airtight container and refrigerate it for about a week. The bread may harden a little when it cools, so let it sit at room temperature or warm it up in the microwave for a few seconds before serving.
Freezer: This recipe makes 2 loaves, so it’s perfect for freezing. Wrap the whole bread or slices tightly in plastic wrap and place in a freezer-safe bag or wrap in a layer of foil. Can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans (see note below).
Using a paper towel, gently squeeze excess water from the zucchini and set aside. Pour the juice from the crushed pineapple into a small bowl and set both aside. You will need 2 tablespoons of juice for later use.
In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine eggs, oil, vanilla, reserved pineapple juice, and lime zest and juice.
Add the wet ingredients to the dry ingredients and mix with a wooden spoon until combined. If using zucchini, pineapple, coconut, and nuts, mix until evenly mixed.
Divide the batter evenly between the prepared pans (it should be about 2/3 full).
Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean with some moist crumbs remaining. Start checking after about 35 minutes and tent loosely with foil if the surface starts to brown too quickly.
Let cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely before slicing.
Loaf size: We recommend baking this recipe in two 8 x 4 inch loaf pans to create a taller bakery style loaf. If you use a 9 x 5-inch pan, the bread will likely bake a little shorter and a few minutes faster.
storage
Room temperature: This bread is best stored at room temperature. Once completely cooled, wrap the bread tightly in plastic wrap or store in an airtight container for up to 3 days.
Refrigerator: If you want to store it for longer than that, you can store it in an airtight container and refrigerate it for about a week. The bread may harden a little when it cools, so let it sit at room temperature or warm it up in the microwave for a few seconds before serving.
Freezer: This recipe makes 2 loaves, so it’s perfect for freezing. Wrap the whole bread or slices tightly in plastic wrap and place in a freezer-safe bag or wrap in a layer of foil. Can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Provided by: 1slice | calorie: 214kcal | carbohydrates: 45g | protein: 4g | fat: 2g | Saturated fat: 1g | Polyunsaturated fats: 0.3g | Monounsaturated fats: 0.4g | Trans fat: 0.003g | cholesterol: 31mg | sodium: 239mg | potassium: 182mg | fiber: 1g | sugar: 27g | Vitamin A: 91IU | Vitamin C: 5mg | calcium: 45mg | iron: 2mg
Nutritional information is automatically calculated using common ingredients and is an estimate and not guaranteed. For more accurate results, check the labels of your household ingredients.
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