This is the BEST Zucchini Pineapple Bread! Yeah, that’s a bold statement but that’s because I really think this recipe is fantastic.
This is my favorite recipe for a zucchini quick bread that I’ve been making for as long as I can remember. Not sure where I got it, but it’s so moist and delicious. The addition of crushed pineapple and chopped walnuts is a nice touch. I love it! This recipe makes two large loaves or four small loaves, which is a good thing because my favorite part of quick breads and muffins is the top crusty part. I’ve been known to pull off the entire top and eat it when it’s still warm before anyone else can get to it. I can’t help myself. If you follow a plant-based eating plan check out my veganized version of this recipe here.
Zucchini Pineapple Bread
A deliciously moist zucchini bread!
- Yield: 2 loaves 1x
- 3 eggs
- 1 C. vegetable oil
- 2 C. sugar
- 1 tsp. vanilla
- 2 C. shredded zucchini
- 1 C. crushed pineapple (drained)
- 3 C. flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 3/4 tsp. nutmeg
- 1 C. chopped walnuts
- Preheat oven to 350 degrees. Spray 2 loaf pans with Pam.
- Beat eggs in bowl. Add oil, sugar and vanilla and continue to beat until thick and foamy. Stir in zucchini and pineapple. Stir in remaining ingredients. Divide batter between loaf pans.
- Bake about 1 hour. Start checking your loaves after 45 minutes (each oven is different). Let cool, then remove from pans.
You may choose to bake some of this batter in a muffin pan. In that case, reduce baking time to about 25 minutes.