Updated, from the recipe archive, with the last remaining zucchini of the season.
Every summer we are blessed with more zucchini than we know what to do with. Even if we don’t happen to be growing it, at least one neighbor does and we usually find ourselves with quite a few extra large zucchini batons. This zucchini bread recipe is one of my favorites from my childhood. The original came from a 1974 Sunset magazine and has the oddly delicious addition of crushed pineapple in the batter. It’s a wonderfully moist and sweet quick bread. The original recipe calls for 2 cups of sugar for 2 loaves. I’ve cut it as far back as 1 1/2 cups of sugar, which is just lightly sweet. But I think I prefer it best with a little more, 1 3/4 cups of sugar.
Zucchini Bread with Pineapple Recipe
The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3 eggs
- 1 3/4 cups sugar
- 1 cup olive oil
- 2 teaspoons vanilla
- 2 to 3 cups coarsely grated zucchini
- 1 can (8oz) crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1 cup golden raisins (optional)
Method
1 Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.

2 In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.


3 In a mixer, beat eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating mixture until thick and foamy. Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.


4 A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.


5 Divide the batter equally between the two loaf pans. Bake for 55 minutes or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Yield: Makes 2 loaves.








I love pineapple in zucchini bread, and have for years. Then one day I was at a fruit stand, and they had peaches that were right on the edge of going bad, so they were really cheap. I bought them, and put them in the zucchini bread, and OMG, was that delicious! Free zucchini and $1 for a box of peaches made for a great bread.
We have a jack fruit tree in our front yard in Mexico – brought back some yucca and pureed it – used it instead of the pineapple…..YUMMO!!
Whaaaat?? Never heard of such a thing, but the addition of pineapple is quite intriguing!
The recipe for zucchini bread with pineapple doesn’t say to squeeze any liquid from the zucchini.Won’t it be too wet? Thanks
Hi Mary, If your zucchini is wet, you can put the grated zucchini in a sieve over a bowl to drain. I wouldn’t squeeze it. If your zucchini is dry on the other hand, I would sprinkle water over it and put it in a sieve over a bowl to drain. ~Elise
I make zucchini bread all of the time & have never thought to put pineapple in it! Thanks for the creative idea. Can’t wait to try.
Julia
smells good!:D
This was my first zucchini bread and it was delicious! I made one loaf with raisins and walnuts and the other one without (kids’ request). In the end we all liked it better with raisins and walnuts. I substituted one cup of regular flour with whole wheat flour just because I had some. I also opened a can of pineapple chunks instead of crushed by mistake, which I put in the blender so I ended up with pineapple puree. The zucchini had just enough moisture to make the bread moist and light. Definitely will make again although it is really pretty rich (don’t let zucchini fool you, it’s dessert, not health food! :) Thanks, Elise!
I must say that I was very disappointed in this recipe. First of all, I followed it exactly as written even though I was tempted to change a few things and my ingredients were fresh and of good quality. The biggest complaint is the use of olive oil and so much of it! I love olive oil and use it all the time, but it apparently does not belong in zucchini bread. The taste of olive oil is predominant in this recipe, and not especially pleasing. If I were to make this again, I would use vegetable or canola oil instead, and cut the amount down. Also, I was eager to try the pineapple, but frankly, feel that it was a waste putting it in. I don’t taste it at all, and since I used crushed pineapple, as stated in the recipe, it added no texture. Next time I would use pineapple chunks, and probably a lot more of it. I think I would also add more cinnamon and nutmeg to up the the flavor quotient. Overall, this recipe made a zucchini bread that is edible but nothing I would bother with again. There are much better ones out there.
Hi Elise,
This zucchini-pineapple bread recipe is absolutely delicious! I’ve made it twice now. I used 3 cups zucchini and made a few substitutions- whole wheat flour for 2 of the 3 cups and used craisins instead of raisins. I definitely included the walnuts, in fact, I sprinkled more on top of the loaf before baking. It’s so moist and the texture is perfect. All the flavors come together well and with the different colors of pineapple, zuchinni, and craisins, it makes for a special holiday bread. I have enjoyed your website and family recipes for quite some time now, thank you!
Made this and it was a HUGE hit with our entire family, including the kids.
I put half into mini loaf pans and half into a 12 cupcake pan…We liked the cupcakes/muffins even better, easier to travel with, put in lunches, and less messy fingers :)
Making it again this weekend, thank you!
Im going to try to make this now….I agree about the olive oil…will use canola.
I used canola oil instead of the olive oil and it turned out fabulous.
Delicious !!! I’m gonna prepare it .
I’m licking the bowl now. Heavenly. And olive oil is a yes!
I made this today, delicious! Used vegetable oil and left out the raisins. Very good.