Home > Recipes > Bread Recipes > Quick Breads > Zucchini Pineapple Bread
by Michelle
June 21, 2011 (updated Dec 8, 2019)
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5 (4 ratings)[donotprint]
Although I’m not a huge fan of veggies, zucchini is such a comfort food of sorts for me. My grandfather passed away when I was 5 years old, and although I was young I was still old enough at that point to have some great memories of him. One is of him bouncing me on his knee and singing a little ditty to me in Italian. Another is of him and my uncle taking my cousin and I to the local park to fish and feed the ducks. Among some others, my absolute favorite memories are of him in his garden. He had a sprawling garden and grew countless vegetables: among those I remember are at least five different varieties of lettuce, spinach, peppers, green beans, tomatoes, onions, zucchini, squash, and every type of herb you can imagine. I used to “help” in the garden by putting one of my baby feet on his shovel when he was digging. I can vividly recall my mom and grandma going out to pick beans, tomatoes, and lettuce; when they came back in the kitchen would be dancing with the smell of fresh garden produce. Such an amazing smell! Now, as anyone who grows zucchini knows, once it gets going, you have zucchini coming out of your ears! My grandma has a stash of zucchini recipes in her collection that took full advantage of the garden bounty, and this is one of my absolute favorites.
As most zucchini breads are, this one is extremely moist, thanks to the combination of zucchini and the pineapple. And it’s a fabulous flavor combination as well! In addition to the pineapple, there are also chopped dates and walnuts in this bread. I love, love, love dates so that automatically makes this bread one of my favorites. When I was younger I loved to eat a slice of it slathered with cream cheese. Breakfast of champions!
Although I didn’t know him for very long, I think my grandfather would be proud of the interest I have taken in gardening (even if it is only containers at this point), and the love I have for enjoying truly good food. I wish he were still here so we could hang out in the garden together!
P.S. If you happened to see the and are interested in making it, one bag of Dole dates just so happens to be the perfect amount for the ice cream and this bread :)
One year ago: Rocky Road Ice Cream
Two years ago: Italian Supreme Calzones
Three years ago: Thick and Chewy Chocolate Chip Cookies[/donotprint]
Zucchini Pineapple Bread
Yield: 20 servings (Two 9x5-inch loaves)
Prep Time: 20 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 20 minutes mins
As most zucchini breads are, this one is extremely moist, thanks to the combination of zucchini and the pineapple. And it's a fabulous flavor combination as well!
5 (4 ratings)
Print Pin Rate
Ingredients
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons (1.5 teaspoons) ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon (0.25 teaspoon) baking powder
- 2 cups (400 g) granulated sugar
- 1 cup (218 ml) vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups (248 g) shredded zucchini, drained and water squeezed out
- 8 ounces (226.8 g) canned crushed pineapple, well drained
- 1 cup (147 g) chopped dates
- 1 cup (117 g) chopped walnuts
Instructions
1. Preheat oven to 350 degrees F. Butter two 9x5-inch loaf pans; set aside.
2. In a medium bowl whisk together the flour, baking soda, cinnamon, salt and baking powder; set aside.
3. In a large bowl, mix together the sugar, oil, eggs and vanilla extract until thick and combined (I used a hand mixer on medium speed, you could also use a whisk with a lot of elbow grease). Add the flour mixture and mix on low (or with a wooden spoon) until combined - the batter will be very thick. Using a spoon, gently stir in the zucchini and pineapple until evenly distributed. Lastly, stir in the chopped dates and walnuts.
4. Divide the batter between the two loaf pans. Bake for 1 hour, or until the tops are golden brown and a thin knife inserted in the center comes out clean. (If you see the loaves are browning too much, cover with foil.)
5. Cool in the pans for 10 minutes, then turn out onto cooling racks to finish cooling completely.
Calories: 235kcal, Carbohydrates: 43g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 24mg, Sodium: 238mg, Potassium: 184mg, Fiber: 1g, Sugar: 27g, Vitamin A: 90IU, Vitamin C: 5.4mg, Calcium: 24mg, Iron: 1.4mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Bread
Cuisine: American
Originally published June 21, 2011 — (last updated December 8, 2019)
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48 Comments on “Zucchini Pineapple Bread”
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Mertie — Reply
Years ago when I was in my 30s and up to 60, I made everything from scratch including flavored quick breads. Now I’m going to brag! I used to enter homegrown vegetables, canned goods and baked goods in our large, Monroe County Fair on an annual basis. I earned quite a few ribbons, but my proudest was the Grand Prize Ribbon, for my zucchini bread. It was judged out of a selection of 32 loaves to be the very best. It came from a regular recipe that I had added on to thus drawing out different auxiliary flavors. Wow! I was excessively proud. I was not happy though, as I did have to agree to my picture being placed on the first page of the local newspaper. Not happy about that!!! What a claim to fame…
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Arlene Nelson — Reply
Good morning, can I substitute raisins and pecans instead?
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Michelle — Reply
Sure!
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Pamela — Reply
Is the zucchini peeled before grating and using? Thanks
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Michelle — Reply
Hi Pamela, I do not peel it. Enjoy!
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Betsy — Reply
Going to make this tonight to share with my mom and her lady friends. I read some of the reviews and it mentions a photo, just wanted to let you know there is no longer a viewable photo attached to this recipe and when you try to “Pin” it you get an error because of the missing image.
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Patricia McKenzie — Reply
This looks heavenly. I am looking forward to trying it. Thanks
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Ladee — Reply
In the links listed after the recipe, I clicked on #2, #3 and #8 and was sent to a page with your banner across the top but instead of a recipe I got a “sponsored list”, of which none of the choices were your site. I was looking for the particular recipes I clicked on. If I wanted a whole list I would have Googled zucchini. I will not be back here for you to waste more of my time!
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Lindsay Lee — Reply
Could fresh pineapple be used instead of canned? If so, how would go about prepping it?
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Michelle — Reply
Hi Lindsay, I don’t see why not. I guess I would finely chop the pineapple, mash it up a bit, then measure out 8 ounces of pineapple with its juices (since that’s what you find in canned), then drain it.
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Cindi — Reply
Can one (1) cup of unsweetened applesauce be used instead of the oil?
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Michelle — Reply
Yes, you could, however, I’m not sure how it would affect the taste/texture.
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Barbara — Reply
I have been using a different recipe (Paula Dean’s) for many years that was our family’s favorite, however this one is better. I made it yesterday, and will be making more soon as my garden is exploding with zucchini. Very moist, really don’t know the pineapple is there. (I left out the dates as I did not have any on hand, but will try with them at some point.) My new favorite. Thanks
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Deborah Dowd — Reply
This sounds like a great combination, and healthy as well. I don’t share your love for dates so maybe more nuts for me!
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Kathy A — Reply
This is the exact recipe I use. It is the best. I have actually made 2 batches this week!!
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Amber — Reply
This looks awesome Chelle. I would have never thought to combine pineapple and zucchini. I will definately have to give it a try as soon as my in-laws garden is overflowing with zucchini.
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Mackenzie@The Caramel Cookie — Reply
What a sweet story! This bread sounds very delicious!
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Kate at FudgyGoodness — Reply
This looks amazing! Zucchini and pineapple, what a wonderful combination. Thanks for sharing!
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Sheli — Reply
I can’t wait to try this recipe. I LOVE pineapple zucchini bread but misplaced my recipe. The pineapple adds a great flavor and moistness to the bread, so much so that I really don’t like plain zucchini bread anymore. Thanks so much!
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Happy When Not Hungry — Reply
This bread looks so moist and delicious! Love the addition of the pineapple!
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Tiffany — Reply
I can TOTALLY see how this would be super moist! Looks delish!
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Sasa — Reply
I’ve used pineapple and zucchini separately in cakes but together – good idea. I bet this would be great with cream cheese icing…But then I think pretty much everything would be ;P
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cat — Reply
This sounds spectacular, I’ve never made any zucchini breads before. Its been on my to-do list for sometime! Using pineapple sounds perfect, I bet fresh would work especially well too, since they are so sweet this time of year.
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Alli — Reply
I absolutely adore the flavor dates give to bread. This sounds fantastic. What wonderful memories you have of your grandfather.
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The Café Sucré Farine — Reply
I have been making a very similar zucchini bread for years and it is the best! Another fun idea – spread each side with a little butter, pan toast until crisp and golden, serve with a scoop of vanilla ice cream and a drizzle of caramel – delish!
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Ann — Reply
Wow! The bread looks amazing! I’m a huge fan of zucchini bread, but seldom indulge….I’m allergic to cinnamon.
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Kelli H (Made in Sonoma) — Reply
I know I would love this!
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sherri lynn — Reply
I have a couple of zucchini in the fridge I was going to make chocolate zucchini bread with, but I don’t have enough zucchini. I think I’ll make this instead!
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The Mom Chef ~ Taking on Magazines One Recipe at a Time — Reply
My family may hate me for breaking away from our favorite blueberry-zucchini bread, but I really do have to give this a try. It just looks too fantastic. Thanks for passing along the recipe!
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Kimberly — Reply
We’ve made zucchini pineapple bread in my family for over 20 years! I make it all summer and every holiday season, it’s definitely one of my favorites!
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Lynne @ 365 Days of Baking — Reply
I have wonderful memories of spending time with my grandfather in his garden, too, Michelle. And I think that’s where I enjoyed being with him the most because it was “his” special area and somewhat sacred. He even called me his “little cucumber”.
The pineapple sounds like a wonderful flavor to add which I hadn’t thought of before.
Thanks for the post – you made my day. -
Kristin at Per L'Amore Di Cibo — Reply
This recipe sounds great. I love zucchini and pineapple so why not put them together. And I love the story along with it too!!
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Lisa @ The Cooking Bride — Reply
How interesting! I’m growing two zucchini plants – lots of blossoms but no zucchini yet. I can only hope to have them growing out my ears.
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Steph@stephsbitebybite — Reply
I still have zucchini bread on my list of “must makes” now I’m gonna have to throw some pineapple in it :)
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Fran — Reply
I’ve never tried adding pineapple to my zucchini bread–must try soon! Love your blog–I’ve got it bookmarked and check it often. :-) I’ve only recently jumped into the recipe blogosphere myself. It truly meets the definition of “labor of love.” It’s a lot of fun but certainly a lot of work at the same time. I’m guessing you’d agree!
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Emily Malloy @Cleanliness — Reply
This looks absolutely beautiful!
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Jil @ Big City, Lil' Kitchen — Reply
This sounds absolutely lovely – and you’re so right, foods just taste so much better when they are related to a fond memory.
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Erin — Reply
I didn’t even think to put cream cheese on zucchini bread. Definitely doing that tomorrow with the loaf I made. Although I wish there were some pineapple in mine too. I love yours!
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Lori Lange — Reply
Try topping it with a little bit of fresh ricotta cheese and apricot jam… trust me!
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Michelle — Reply
Oooh that sounds delicious Lori! I will definitely give that a try, thanks for the suggestion!
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Paula — Reply
Such a sweet post to read. I’m sure your grandfather would be very proud of you indeed.
Your bread looks delicious. I love the smell of zucchini bread cooking and can hardly wait to butter a warm slice. -
madge @ vegetariancasserolequeen — Reply
What a touching story! You are so lucky to have been able to hold on to those memories from such a young age.
The zucchini bread sounds great! I’ve yet to try a zucchini bread that I’ve been crazy over, but this one might be it…
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Heather (Heather's Dish) — Reply
you had me at pineapple :) i love the use of it in breads and cakes…the flavor is so subtle yet punctuated and it just tastes good!
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Lauren at Keep It Sweet — Reply
Such a wonderful story about your grandfather. I can picture you “helping” him garden:-)
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Michelle — Reply
Thanks Lauren! I was actually trying to find an old picture of me with him in the garden to scan and put in here, but I couldn’t find it. Must be in my mom or grandma’s stash.
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Blog is the New Black — Reply
Sopunds like an awesome recipe! I happen to have most of these ingredients…
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Katrina — Reply
This sounds so tasty. I’m excited to try the zucchini and pineapple together! Yum!
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Alicia Marie — Reply
This Looks DELISH. Thank you so much for sharing. I’m trying to build my repertoire of quick-breads and I’m actually trying a chocolate zucchini break this week. I’ll have to get some extra zucchini and try this one too!
