Quick Zucchini Pineapple Bread

If you ask me, quick breads are one of the best ways to use up summer zucchini.

This sweet loaf combines shredded zucchini with crushed pineapple for a moist bread that’s packed with warm spices. Cinnamon, nutmeg, and cloves give it that familiar spiced-bread flavor we all love.

It’s loaded with toasted walnuts and golden raisins for extra texture and sweetness in every slice. The pineapple adds a tropical twist that makes this more interesting than your standard zucchini bread.

It’s a great breakfast treat or afternoon snack, perfect for sharing with neighbors or freezing for later.

What Kind of Zucchini Should I Use?

For this bread, medium-sized zucchini work best since they tend to have fewer seeds and less water content than the really large ones. You don’t need to peel the zucchini – just give it a good wash and grate it with the skin on, which adds nice flecks of green throughout the bread. If your zucchini seems particularly watery, you can place the grated zucchini in a clean kitchen towel and give it a gentle squeeze to remove excess moisture, though it’s not always necessary. Whether you use green or yellow zucchini, both will work just fine in this recipe.

Options for Substitutions

This recipe is pretty forgiving, so feel free to make a few swaps based on what you have in your pantry:

• All-purpose flour: You can replace up to half of the all-purpose flour with whole wheat flour for a heartier loaf. Just know it’ll be a bit denser and have a nuttier flavor.
• Sugar: Feel free to use white sugar, brown sugar, or a mix of both. Brown sugar will give you a slightly deeper, molasses-like flavor.
• Olive oil: Any neutral oil works here – vegetable oil, canola oil, or melted coconut oil are all good options. You can also use melted butter if you prefer, though the texture will be slightly different.
• Crushed pineapple: Fresh pineapple works too – just chop it finely and make sure to drain it well. You’ll need about 3/4 cup of fresh pineapple to replace the canned version.
• Walnuts: Pecans make a great swap for walnuts, or you can use any nut you like. If you have a nut allergy, just leave them out completely – the bread will still turn out great.
• Golden raisins: Regular dark raisins, dried cranberries, or chopped dates all work well here. Or skip the dried fruit altogether if it’s not your thing.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini pineapple bread is forgetting to drain both the zucchini and pineapple properly, which adds too much moisture and creates a dense, gummy loaf that won’t bake through evenly. After grating your zucchini, squeeze it in a clean kitchen towel or paper towels to remove excess water, and make sure to press the crushed pineapple in a strainer to get rid of the juice. Another common error is overmixing the batter once you add the flour – stir just until the dry ingredients disappear to keep your bread tender instead of tough. To check if your bread is truly done, insert a toothpick into the center and make sure it comes out clean or with just a few moist crumbs, since the fruit and vegetables can make it tricky to tell by appearance alone.

What to Serve With Zucchini Pineapple Bread?

This bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it thick and spreading softened cream cheese or butter on top while it’s still slightly warm. It also makes a great addition to a brunch spread alongside fresh fruit, yogurt, and scrambled eggs. If you want to dress it up for dessert, try serving it with a dollop of whipped cream or vanilla ice cream on the side.

Storage Instructions

Store: This bread actually gets more moist and flavorful after a day or two! Wrap it tightly in plastic wrap or keep it in an airtight container at room temperature for up to 4 days. If your kitchen is really warm, you can store it in the fridge for up to a week.

Freeze: Zucchini pineapple bread freezes really well, which makes it great for baking ahead. Wrap individual slices or whole loaves tightly in plastic wrap, then again in foil or a freezer bag. It’ll stay fresh in the freezer for up to 3 months.

Thaw: Just leave frozen slices on the counter for about 30 minutes to thaw, or unwrap a whole loaf and let it sit at room temperature for a few hours. If you want it warm, pop a slice in the microwave for 15-20 seconds or toast it lightly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 35-40 g
• Fat: 110-125 g
• Carbohydrates: 470-500 g

Ingredients

For the dry ingredients:

• 3 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1 1/4 tsp salt
• 1 tsp baking powder
• 2 1/2 tsp cinnamon
• 3/4 tsp freshly grated nutmeg
• 1/4 tsp ground cloves

For the wet ingredients:

• 3 eggs (room temperature)
• 1 1/2 cups sugar
• 1 cup olive oil
• 1 tablespoon vanilla extract
• 3 cups shredded zucchini, well drained
• 8 oz crushed pineapple, well drained

For the mix-ins:

• 1 cup toasted chopped walnuts
• 1 cup golden raisins

Step 1: Prepare Your Mise en Place and Oven

• Two 9×5 inch loaf pans

Preheat your oven to 350°F and grease two 9×5 inch loaf pans (or similar size) with cooking spray or butter, making sure to coat the bottom and sides evenly.

While the oven preheats, prepare all your ingredients: measure out the flour, spices, eggs, sugar, oil, and vanilla.

Make sure your eggs are at room temperature, as they’ll incorporate more smoothly into the batter and create a better crumb structure.

This prep work ensures you won’t be scrambling once you start mixing.

Step 2: Build the Dry Ingredient Mixture

• 3 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1 tsp baking powder
• 1 1/4 tsp salt
• 2 1/2 tsp cinnamon
• 3/4 tsp freshly grated nutmeg
• 1/4 tsp ground cloves

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground cloves until evenly combined.

This ensures the leavening agents and spices are distributed throughout the flour, preventing any clumpy pockets in your finished bread.

Set this mixture aside—you’ll fold it in at the end.

Step 3: Create the Wet Ingredient Base

• 3 eggs
• 1 1/2 cups sugar
• 1 cup olive oil
• 1 tablespoon vanilla extract

In a medium bowl or measuring cup, beat the room-temperature eggs for about 1 minute until slightly frothy.

Add the sugar and beat for another minute until the mixture is light and pale—this aerates the batter and helps create a tender crumb.

Pour in the olive oil and vanilla extract and stir until the mixture is thick and emulsified.

I like to use olive oil here because it keeps the bread moist for days and adds subtle fruity notes that complement the pineapple beautifully.

Step 4: Incorporate the Zucchini and Pineapple

• 3 cups shredded zucchini, well drained
• 8 oz crushed pineapple, well drained
• wet ingredient mixture from Step 3

Fold the well-drained shredded zucchini and crushed pineapple into the wet ingredient mixture from Step 3 using a rubber spatula or wooden spoon.

Stir until everything is evenly distributed—the zucchini and pineapple will add moisture and natural sweetness to the bread.

Make sure both are truly well-drained; excess liquid will make the bread dense and soggy.

Step 5: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• zucchini-pineapple mixture from Step 4

Pour the zucchini-pineapple mixture into the bowl with the dry ingredient mixture from Step 2.

Using a spatula or wooden spoon, fold the ingredients together until just combined—do not overmix, as this will develop gluten and make the bread tough.

A few small streaks of flour are okay; stop folding as soon you no longer see large patches of dry flour.

Overmixing is the enemy of tender quick breads, so I always fold gently and stop as soon as everything is incorporated.

Step 6: Add Final Mix-Ins and Fill Pans

• 1 cup toasted chopped walnuts
• 1 cup golden raisins
• prepared pans from Step 1

Fold the toasted chopped walnuts and golden raisins into the batter until evenly distributed.

Divide the batter evenly between the two prepared pans, smoothing the tops gently with a spatula.

The batter should fill each pan about two-thirds full, leaving room for the bread to rise in the oven.

Step 7: Bake and Cool

Place both loaves in the preheated 350°F oven and bake for 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The tops should be golden brown.

Remove the pans from the oven and let the bread cool in the pans for 10 minutes (this allows the structure to set), then carefully turn the loaves out onto a wire cooling rack to cool completely before slicing.

This cooling time is crucial—cutting into the bread while it’s still warm will compress the crumb.

Quick Zucchini Pineapple Bread

Delicious Quick Zucchini Pineapple Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 16 slices

Calories: 3250

Ingredients Method

Ingredients

  

For the dry ingredients:

• 3 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1 1/4 tsp salt
• 1 tsp baking powder
• 2 1/2 tsp cinnamon
• 3/4 tsp freshly grated nutmeg
• 1/4 tsp ground cloves

For the wet ingredients:

• 3 eggs (room temperature)
• 1 1/2 cups sugar
• 1 cup olive oil
• 1 tablespoon vanilla extract
• 3 cups shredded zucchini, well drained
• 8 oz crushed pineapple, well drained

For the mix-ins:

• 1 cup toasted chopped walnuts
• 1 cup golden raisins

Method

 

1. Preheat your oven to 350°F and grease two 9x5 inch loaf pans (or similar size) with cooking spray or butter, making sure to coat the bottom and sides evenly. While the oven preheats, prepare all your ingredients: measure out the flour, spices, eggs, sugar, oil, and vanilla. Make sure your eggs are at room temperature, as they'll incorporate more smoothly into the batter and create a better crumb structure. This prep work ensures you won't be scrambling once you start mixing.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground cloves until evenly combined. This ensures the leavening agents and spices are distributed throughout the flour, preventing any clumpy pockets in your finished bread. Set this mixture aside—you'll fold it in at the end.
3. In a medium bowl or measuring cup, beat the room-temperature eggs for about 1 minute until slightly frothy. Add the sugar and beat for another minute until the mixture is light and pale—this aerates the batter and helps create a tender crumb. Pour in the olive oil and vanilla extract and stir until the mixture is thick and emulsified. I like to use olive oil here because it keeps the bread moist for days and adds subtle fruity notes that complement the pineapple beautifully.
4. Fold the well-drained shredded zucchini and crushed pineapple into the wet ingredient mixture from Step 3 using a rubber spatula or wooden spoon. Stir until everything is evenly distributed—the zucchini and pineapple will add moisture and natural sweetness to the bread. Make sure both are truly well-drained; excess liquid will make the bread dense and soggy.
5. Pour the zucchini-pineapple mixture into the bowl with the dry ingredient mixture from Step 2. Using a spatula or wooden spoon, fold the ingredients together until just combined—do not overmix, as this will develop gluten and make the bread tough. A few small streaks of flour are okay; stop folding as soon you no longer see large patches of dry flour. Overmixing is the enemy of tender quick breads, so I always fold gently and stop as soon as everything is incorporated.
6. Fold the toasted chopped walnuts and golden raisins into the batter until evenly distributed. Divide the batter evenly between the two prepared pans, smoothing the tops gently with a spatula. The batter should fill each pan about two-thirds full, leaving room for the bread to rise in the oven.
7. Place both loaves in the preheated 350°F oven and bake for 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be golden brown. Remove the pans from the oven and let the bread cool in the pans for 10 minutes (this allows the structure to set), then carefully turn the loaves out onto a wire cooling rack to cool completely before slicing. This cooling time is crucial—cutting into the bread while it's still warm will compress the crumb.