Zucchini Pineapple Bread

This moist, flavorful zucchini pineapple bread comes together in one bowl and 15 minutes. Packed full of zucchini and warm spices, it’s sure to be a family favorite!

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I am one of those special people that has a total black thumb. Growing up and living in rural Illinois, I have a good many friends and relatives who are farmers. People who grow things for a living. They cannot figure out my total lack of ability to grow things. (It likely stems from lack of watering my plants regularly, but hey). At any rate, I cannot grow zucchini. So I am one of those people who quietly buys her zucchini from the grocery store or farmer’s market. That is, until one of those previously mentioned farmer friends get wind of my purchasing zucchini and bring me a huge grocery bag full.

A few notes on Quick Bread

Zucchini pineapple bread is a “quick bread.” (Like the whole wheat browned butter banana bread) “Quick bread” implies that the bread contains no yeast. They instead rely on chemical leavening agents like baking soda or baking powder to make them rise. Therefore, you do not need as much time to devote to making quick breads as you would a yeasted bread (no proofing time required).

Quick breads also often come together quickly in one bowl using only a spoon or whisk to stir. You stir together the wet ingredients and then fold in the dry ingredients, leaving lumps in the batter (a batter that is too smooth will create a uniform crumb, more like a cake). *Sugar acts like a wet ingredient when making muffins or quick breads because it melts when it’s baked.

Pro Tip: You can make your quick bread recipes into muffins by dividing the batter evenly into greased (or papered) muffin pans. Reduce baking time down to 20-25 minutes.

Zucchini Pineapple Bread

Course Breakfast
Prep Time 15minutes
Cook Time 1hour
Servings 2loaves


  • 2 cups sugar
  • 2 cups shredded zucchini
  • 1 cup vegetable oil
  • 1 8 oz can crushed pineapple drained
  • 3 eggs
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup chopped nuts toasted
  • 1 cup whole wheat flour
  • 2 cups all purpose flour


  • Grease 2 loaf pans. Pre-heat oven to 350 degrees.
  • In a large bowl, stir together sugar and oil. Add eggs and stir to combine.
  • Stir in the zucchini and drained pineapple.
  • Stir in spices and flour until just combined.
  • Fold in nuts
  • Divide batter between loaf pans.
  • Bake at 350 degrees until done (about 50-60 minutes). Remove from oven and place on cooling rack.
  • Allow to cool for 15 minutes. Remove from the pan and allow to cool completely on cooling rack.


*you can use 3 cups all purpose flour if you do not have whole wheat flour
*any kind of chopped toasted nuts are delicious, but I think walnuts are best for this loaf

Happy Baking!


Alton Brown