Pineapple Zucchini Bread

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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.

Prep Time20

Cook Time50

Cooling Time20

Total Time1 30

Course: Bread

Cuisine: American

Servings: slices

Calories: 214kcal

Author: Valerie Brunmeier

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

Yield: This recipe yields two loaves.

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.

Storage

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.

Nutrition