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Pineapple Zucchini Bread » Simple and Healthy Recipe! ✅

Pineapple Zucchini Bread It is a quick and easy bread that has a delicious Hawaiian touch. This recipe combines a classic zucchini bread with pineapple bread for a refreshing and delicious treat that tastes like summer.

So, let’s talk about zucchini. I cross my fingers that you love this green vegetable as much as I do. I love adding it to things like zucchini banana cake, chocolate zucchini brownies, and zucchini bread.

I had an extra can of crushed pineapple in our pantry, so I decided to switch up our chocolate chip zucchini bread and add a tropical twist.

And of course, I can’t make a panettone without icing. This is how I put myself in the kitchen. Feel free to let it go if you prefer.

Because you will love this recipe.

Looking for a unique and delicious way to use up all those zucchini that come out of your garden? This Pineapple Zucchini Bread is easy to make, has a delicious tropical flavor, and is perfect for summer.

Adding pineapple to a zucchini bread recipe is a perfect way to enjoy a taste of Hawaii without leaving the kitchen. Who knew zucchini could taste so good?!?!

This recipe makes two loaves, I recommend you freeze one without frosting for later when you want to enjoy a tropical vacation.

Main ingredients

You will need a can of crushed pineapple and some ripe zucchini, plus your pantry staples to make this pineapple zucchini bread recipe.

  • sugar – Using a mixture of granulated sugar and brown sugar sweetens the bread and keeps it moist.
  • Oil – This makes the bread rich and moist. It also gives it a smoother, finer crumb texture.
  • crushed pineapple – You will need a small can. Drain and save the juice for the glaze.
  • Zucchini – To get 3 cups of grated zucchini, you will need 3-4 medium sized vegetables.
  • Flour – We usually use all-purpose flour in all of our recipes. Find out how to measure flour correctly for best results.
  • cake spice mix – This spice blend gives baked goods a warm spicy flavor. Buy it in stores or use our homemade cake spice.

How to Make Pineapple Zucchini Bread

You’ll love how easy it is to make two loaves of this Hawaiian Zucchini Bread. With its combination of pineapple and zucchini, it will be a hit for all who try it. What are you waiting for? Lets go cook.

  1. Prepare the pan and ingredients. Spray two large skillets with nonstick spray and sprinkle with cinnamon sugar. Preheat the oven.
  2. Prepare the dough. Beat oil, sugar, and eggs in a large bowl. Combine grated zucchini, pineapple, and extracts. Whisk together the dry ingredients in a bowl and slowly combine the wet ingredients.
  3. Bake the bread. Pour the batter evenly into the two prepared pans. Cook until a toothpick inserted in the center comes out clean with a few moist crumbs on top.
  4. chill and glaze. Let bread cool on a wire rack for 10 minutes, then carefully unmold. Let it cool down completely. Beat the icing sugar and reserved pineapple juice and sprinkle the surface of the bread. Add a pinch of cinnamon sugar and enjoy your meal.

Storage Tips

Store – Cover the zucchini bread well with the pineapple and set aside on the counter for 2-3 days. It keeps for 5-6 days if you store the container in the refrigerator.

To freeze – I recommend freezing this bread without the frosting. Let the bread cool completely, then wrap the entire loaf or individual slices in cling film, then aluminum foil. Place in a freezer bag and freeze for 1-2 months. Thaw overnight in the fridge, then add the glaze before serving.

tips and tricks

  • Spray your baking sheet with nonstick baking spray like Joy, so the bread doesn’t stick to the pan.
  • Dust the pan with a ratio of sugar and cinnamon to give the outside of the pineapple bread a sweet crunch.
  • Use small to medium sized zucchini for grating because they are sweeter and have more moisture. Larger zucchini are generally drier and won’t have a lot of moisture.
  • Add 1 cup of chopped walnuts, raisins, or shredded coconut to batter before cooking.

Recipe FAQs

Do you peel courgettes before making bread?

No, you can leave the skins on the zucchini. The skins are thin and will melt into the bread as it cooks.

How do you cut zucchini for zucchini bread?

The easiest way to grate zucchini is to use a grater or cheese grater. Cut off one end and quickly run the cut end through the small or medium holes on the grater.

How do you know when zucchini bread is ready?

All ovens work and cook differently, so start checking your bread about 5 minutes before you think it’s done. Insert a wooden skewer or cake stick into the center. You should have some moist crumbs. If there is still some raw dough left, let it cook.

Other recipes with zucchini

  • Zucchini Donuts
  • Banana and zucchini cookies
  • Zucchini Cake Snack with Blueberries
  • Zucchini and Cream Cheese Muffins
  • Chocolate Zucchini Donut
  • Chocolate Zucchini Bread Recipe

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Pineapple Zucchini Bread Recipe

2 loaves of bread

Preparation time:
20 minutes

Time to cook:
1 hour

Total Time:
1 hour and 20 minutes

Pineapple Zucchini Bread It is a quick and easy bread that has a delicious Hawaiian touch. This recipe combines a classic zucchini bread with pineapple bread for a refreshing and delicious treat that tastes like summer.



  • 1 ½ cup canola oil

  • 1 ½ cup granulated sugar

  • 1 ½ cups packed brown sugar

  • 4 large eggs

  • 1 ½ teaspoons vanilla extract

  • 1 ½ teaspoons rum extract

  • 1 – 8 ounces crushed pineapple, drained (save the juice)

  • 3 cups of grated zucchini

  • 4 cups all-purpose flour

  • 2 teaspoons of baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon of table salt

  • 2 teaspoons of cake spice

  • 2 cups of powdered sugar

  • cinnamon sugar, optional


  1. Preheat oven to 350 degrees. Spray 2 9×5 pans with nonstick baking spray. (I prefer Joy’s). Sprinkle pan with cinnamon sugar if desired.
  2. Mix oil, sugar and eggs. Stir in zucchini, pineapple and extracts until blended.
  3. Mix together the flour, baking powder, baking soda, salt, and cake spices. Slowly add to wet mixture.
  4. Pour the batter evenly into the two prepared pans. Bake for 60-65 minutes, or until a toothpick or knife inserted in center comes out almost clean.
  5. Remove from oven and cool in pan for 10 minutes, then turn out onto a wire rack or plate to cool completely.
  6. Whisk together the powdered sugar and 4 tablespoons of canned pineapple juice.
  7. Pour over buns. Sprinkle with cinnamon sugar, to taste. Stored in a sealed container.


  • Add 1 cup of shredded coconut to the dough before cooking for an even bigger tropical twist.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Wilton 2105-6806 Perfect Results Large Nonstick Frying Pan, 9.25 x 5.25-Inch, Silver

  • Bakers Joy Cake Pan Spray Pack of 2

  • OXO Good Grips Grater

Nutritional information:

Yield: 24 Servings: 1

Amount per proportion:

Calories: 376 Total Fat: 15g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 31mg Sodium: 199mg Carbohydrates: 59g Fiber: 2g Sugar: 41g Protein: 4g

Nutrition data is an estimate and is not guaranteed to be accurate. If you need special dietary advice, please consult a registered dietitian.

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* Pineapple Zucchini Bread post was first published in August 2016. Updated and republished in July 2022.

The post Pineapple Zucchini Bread first appeared on Recetas Latinas.

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