This Pineapple Zucchini Bread recipe combines crushed pineapple, shredded zucchini, coconut, and fresh lime for a sweet and tender loaf. It’s a delicious tropical twist on classic zucchini bread.
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Table of Contents
This delicious tropical take on zucchini bread is just one of the many ways I love to use up abundant summer zucchini. Pineapple Zucchini Bread is fresh, summery, and a fun departure from classic zucchini bread.
I can’t resist putting a new spin on old favorites. If you like to mix things up too, don’t miss my Carrot Zucchini Bread, Lemon Zucchini Coffee Cake, and tropical-inspired Jamaican Banana Bread.
Recipe Highlights
- Easy to make. No special equipment required, just mix, bake, and enjoy.
- Makes two loaves. Perfect for sharing or stocking the freezer.
- Freezer-friendly. Freeze a whole loaf or individual slices for an easy grab-and-go breakfast or snack.
- A delicious way to use summer zucchini. Put your garden bounty to good use in this flavorful quick bread.
- Naturally dairy-free. This recipe is made without butter, milk, or other dairy ingredients.
Ingredient Notes
- Zucchini: No need to peel the zucchini before shredding it. Use the large holes of a box grater for the best texture.
- Crushed Pineapple: This recipe calls for crushed pineapple packed in 100% juice, not syrup.
- Lime: Fresh lime zest and juice brighten the flavor and complement the pineapple.
- Sweetened Shredded Coconut: Adds subtle coconut flavor and texture that reinforces the tropical vibe of this bread.
- Oil: Use a neutral-flavored oil, like vegetable or canola oil, so the pineapple, lime, and vanilla flavors can shine.
- Walnuts or Pecans: Entirely optional, but a delicious addition if you enjoy a little crunch.
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How to Make Pineapple Zucchini Bread
- Whisk the dry ingredients. Combine the flour, sugars, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk the wet ingredients. In a separate bowl, whisk together the eggs, oil, vanilla, reserved pineapple juice, and the lime zest and juice.
- Combine the wet and dry ingredients. Add the wet ingredients to the dry ingredients and stir just until combined.
- Fold in the add-ins. Gently fold in the shredded zucchini, crushed pineapple, coconut, and nuts, if using.
- Divide the batter. Evenly divide the batter between the prepared loaf pans.
- Bake and cool. Bake until the loaves are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool briefly in the pans before transferring to a wire rack to cool completely.
Valerie’s Tips
- Pan Size: I recommend baking this recipe in two 8 x 4-inch loaf pans for taller, more bakery-style loaves. If using 9 x 5-inch pans, the loaves will be a little shorter and may bake a few minutes faster.
- Remove Excess Moisture: Lightly squeeze the shredded zucchini, but don’t squeeze it completely dry. A little moisture helps keep the bread tender.
- Reserve the Pineapple Juice: Save 2 tablespoons of the juice from the can and whisk it into the wet ingredients for an extra boost of pineapple flavor.
- Tent with Foil: If the tops begin to brown too quickly, loosely tent the loaves with aluminum foil during the last portion of the bake. This helps prevent over-browning while the centers finish baking.
Storage Tips
Room Temperature: This bread is best stored at room temperature. Once completely cooled, wrap the loaves tightly in plastic wrap or store them in an airtight container for up to 3 days.
Refrigerator: If you’d like to keep it longer, refrigerate it in an airtight container for up to 1 week. The bread may firm up a bit when chilled, so let it sit at room temperature or warm individual slices for a few seconds in the microwave before serving.
Freezer: Since this recipe makes two loaves, it’s perfect for freezing. Wrap a whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or wrap them in a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
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Pineapple Zucchini Bread
Ingredients
- 2½ cups shredded zucchini
- 8 ounce can crushed pineapple
- 3 cups all-purpose flour, spooned and leveled
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup vegetable or canola oil
- 2 ½ teaspoons pure vanilla extract
- 2 tablespoons pineapple juice, reserved from can
- 1 lime, zested and juiced
- ½ cup sweetened shredded coconut
- ½ cup chopped walnuts or pecans, optional
Instructions
- Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans (see notes below).
- Using paper towels, lightly squeeze the excess moisture from the zucchini and set it aside. Drain the juice from the crushed pineapple into a small bowl and set both aside. You’ll need 2 tablespoons of the juice for later.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the eggs, oil, vanilla, reserved pineapple juice, and the lime zest and juice.
- Add the wet ingredients to the dry ingredients and mix with a wooden spoon just until combined. Fold in the zucchini, pineapple, coconut, and nuts, if using, until evenly incorporated.
- Divide the batter evenly between the prepared pans (they should be about ⅔ full).
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking after about 35 minutes and tent loosely with foil if the tops begin to brown too quickly.
- Cool in the pans for 15 to 20 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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