Moist Walnut Pineapple Zucchini Bread

I never thought zucchini and pineapple belonged together until I found my grandmother’s old recipe box. Growing up, zucchini bread was just… zucchini bread. Plain and simple. But one summer, with a garden full of zucchini and a can of pineapple sitting in my pantry, I decided to give her recipe a try.

Turns out, my grandmother knew what she was doing. The pineapple adds just enough sweetness and moisture to make this bread something special. And unlike my first attempts at regular zucchini bread (which were more like zucchini bricks), this version comes out perfectly every time.

What Kind of Zucchini Should I Use?

For zucchini bread, medium-sized zucchini (about 8 inches long) are your best bet since they’re tender and have smaller seeds than their larger counterparts. If you’ve got giant zucchini from your garden, you can still use them, but make sure to cut them in half lengthwise and scoop out the seedy center first. There’s no need to peel your zucchini – the skin is soft and adds nice flecks of green to your bread. When you’re grating, use the large holes of your box grater, and if your zucchini seems really watery, you can give it a gentle squeeze in a clean kitchen towel to remove some moisture before adding it to your batter.

Options for Substitutions

This zucchini bread recipe is pretty forgiving and allows for several ingredient swaps:

• All-purpose flour: You can use whole wheat flour for up to half of the all-purpose flour to add more nutrition. For gluten-free needs, try a 1:1 gluten-free flour blend – just make sure it contains xanthan gum.
• Olive oil: Any neutral-flavored oil works great here – try vegetable oil, canola oil, or even melted coconut oil. You can also replace half the oil with applesauce for a lighter version.
• Eggs: For each egg, you can use either 1/4 cup mashed banana, 1/4 cup applesauce, or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water).
• Sugar: Feel free to reduce the sugar to 1 1/2 cups, or use a mix of brown and white sugar. Coconut sugar works too, though it will make the bread slightly darker.
• Walnuts: Any nuts work great – try pecans, almonds, or macadamia nuts. Seeds like pumpkin or sunflower seeds are good alternatives for nut-free baking.
• Golden raisins: Regular raisins, dried cranberries, or chopped dried apricots can easily replace the golden raisins. Or skip them altogether!
• Crushed pineapple: If you’re out of pineapple, try using unsweetened applesauce or mashed ripe banana – just use the same amount as the drained pineapple.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – be sure to squeeze out as much liquid as possible from your grated zucchini and thoroughly drain the crushed pineapple, or you’ll end up with a dense, gummy loaf. Another common mistake is overmixing the batter; once you combine the wet and dry ingredients, stir just until they’re incorporated to keep your bread tender and light. When measuring your zucchini, remember that different grater sizes will affect the texture of your bread – a medium grater works best, while a fine grater can turn the zucchini to mush. For the best results, check your bread about 10 minutes before the recommended baking time since ovens vary, and insert a toothpick in the center – it should come out with a few moist crumbs, not wet batter.

What to Serve With Pineapple Zucchini Bread?

This sweet and moist quick bread makes a perfect breakfast or afternoon snack when paired with the right accompaniments. A generous spread of cream cheese or butter brings out the warm spices and adds a rich, creamy element to each slice. For breakfast, serve it alongside a hot cup of coffee or tea and some fresh fruit like berries or sliced peaches. If you’re enjoying it as an afternoon treat, try it with a scoop of vanilla ice cream or a dollop of whipped cream – the cool, creamy contrast works really well with the bread’s tropical pineapple notes and warming spices.

Storage Instructions

Counter Storage: Your pineapple zucchini bread will stay fresh at room temperature for up to 3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel under the bread to absorb any extra moisture from the zucchini and pineapple.

Refrigerate: Want it to last longer? Pop it in the fridge in an airtight container, and it’ll stay good for up to a week. The bread might get a bit firmer in the fridge, but don’t worry – that’s totally normal!

Freeze: This bread freezes really well! Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. You can even slice it before freezing, so you can thaw just what you need. When you’re ready to eat, let it thaw overnight in the fridge or for a few hours on the counter.

Preparation Time	20-30 minutes
Cooking Time	55-60 minutes
Total Time	75-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 30-40 g
• Fat: 150-170 g
• Carbohydrates: 400-450 g

Ingredients

• 3 cups plain flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 3 large eggs
• 1 3/4 cups granulated sugar
• 1 cup olive oil
• 2 tsp vanilla extract
• 2 to 3 cups roughly shredded zucchini
• 1 can (8 oz) crushed pineapple, liquid drained
• 1 cup chopped walnuts (optional)
• 1 cup golden raisins (optional)

Step 1: Drain the Zucchini

• 2 to 3 cups roughly shredded zucchini

Place the shredded zucchini in a colander or sieve set over a bowl to drain any excess moisture.

Let it sit while you prepare the other ingredients, occasionally pressing down lightly to help remove more liquid.

Step 2: Preheat Oven and Prepare Pans

Preheat your oven to 350°F (175°C).

Butter two 5 by 9 inch loaf pans thoroughly to prevent the bread from sticking.

Set the prepared pans aside.

Step 3: Mix the Dry Ingredients

• 3 cups plain flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 3/4 tsp ground nutmeg

In a medium-sized bowl, vigorously whisk together the flour, baking soda, baking powder, kosher salt, ground cinnamon, and ground nutmeg until well combined.

This ensures the leaveners and spices are evenly distributed throughout the flour.

Step 4: Beat the Wet Ingredients and Sugar

• 3 large eggs
• 1 3/4 cups granulated sugar
• 1 cup olive oil
• 2 tsp vanilla extract

In the bowl of a mixer, beat the eggs on medium speed for one minute, then add the granulated sugar and continue beating for one more minute.

Next, add the olive oil and vanilla extract, beating the mixture until it becomes thick and foamy.

I like to use olive oil here for a subtle fruity flavor, but any neutral oil works too.

Step 5: Add Zucchini and Pineapple to Wet Mixture

• drained shredded zucchini from Step 1
• 1 can (8 oz) crushed pineapple, liquid drained

Remove the mixing bowl from the mixer.

Using a large spoon or spatula, stir in the well-drained shredded zucchini from Step 1 and the drained crushed pineapple.

Gently combine until evenly incorporated.

Step 6: Combine Wet and Dry Ingredients

• dry ingredients from Step 3
• wet mixture with zucchini and pineapple from Step 5

Add the whisked dry ingredients from Step 3 to the wet mixture in three additions, stirring gently by hand after each addition.

Mix just until everything is combined and no dry streaks remain.

Avoid over-mixing to keep the bread tender.

Step 7: Fold in Walnuts and Raisins (Optional)

• 1 cup chopped walnuts (optional)
• 1 cup golden raisins (optional)

Gently fold the chopped walnuts and golden raisins into the batter until evenly distributed.

These ingredients add wonderful texture and sweetness, but you can omit one or both according to preference.

I personally love the combination of walnuts and raisins in zucchini bread for extra flavor and crunch.

Step 8: Bake and Cool the Loaves

Divide the batter equally between the prepared loaf pans from Step 2.

Bake in the preheated 350°F (175°C) oven for 55 minutes, or until a wooden pick inserted into the center comes out clean.

Let the loaves cool in the pans for 10 minutes, then turn them out onto wire racks to cool thoroughly before slicing and serving.