Zucchini Bread with Pineapple

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.

  • Prep time: 20 minutes
  • Cook time: 55 minutes
  • Yield: Makes 2 loaves


  • 3 cups all purpose flour
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 1 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)


1 Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.

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

3 Mix wet ingredients and sugar: 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.

4 Stir in grated zucchini and pineapple: Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.

5 Combine dry ingredients with wet: A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition.

6 Add the walnuts and raisins, blend gently.

7 Bake: Divide the batter equally between the two loaf pans. Bake at 350°F 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.

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  • Linda

    I would like to know the nutritional information for this for one serving

  • dezh mallillin

    after all done and mixed, it turned out to be a little dough-y. Are u sure this recipe doesn’t require water or milk?

    • Summer Miller

      Hi, Dezh! I’m not sure what happened, but no this recipe doesn’t call for or require water or milk because both zucchini and pineapple have a high moisture content.

  • Danielle

    Loved it!!


  • Alan

    Easy to make and everyone thought it was great!


  • Nathalie

    Best zucchini loaf I’ve ever eaten. Great recipe. Making it again today


  • Lissa Galusha

    Thank you, Elise, for your many great, simple and delicious recipes. It’s nice to see the face behind the recipes. For years I’ve been pinning, printing and making your recipes and all the while thinking it was just a big conglomerate team with no one individual.

  • Christina

    I wonder if you used the juice from the pineapple and added enough oil to make 1 cup, would the bread still be moist but have less calories?

  • Pam

    I added carrot to my bread and muffins…so amazing yummy

  • Mara

    Delighted and thanks for sharing. I substituted Craisins for raisins


  • Jan Laducer

    I make zucchini bread regularly it gets vegies in my husband without a protest. I do substitute half of the oil with Greek yogurt and don’t tell him that either. I have used roasted unsalted sunflower seeds for the nuts I have found that raw ones get to soft and I like the crunch of the nut in the slice.

  • Angela



  • Christine Burmila

    I have a 2 person family and would like to make one bread instead of 2. Would I simply divide ingredients by 2?
    Problem is egg. Does anyone have an answer would like to use applesauce as well.
    Thank you so very much.

    • Daphne K.

      Hey there! I actually make this bread for my nephew’s Navy JROTC group, and two of his teammates have egg allergies. One of their mother’s gave me the following suggestions as an egg replacement:

      a) Mixing 1 teaspoon of baking soda with 1 tablespoon of vinegar can replace one egg in most recipes. It works, but you have to work quick in mixing it and getting into the batter because it gets all foamy quickly.

      b) Mix 1 teaspoon of ground flax seed with 3 tablespoons of water. It will get thick similar to egg white. This is the one I tend to use to feed the kids, but it does make the loaf more dense. And gives a slight nutty aftertaste.

  • Debra L Freeman
  • Terry n.

    Good recipe made even better by folding whipped egg whites into batter.

  • Joyce Miguel

    I’ve often wondered why people change recipes. I had everything for a recipe I couldn’t find so I wanted to try this one. Not having everything I added 1 C of carrots to zucchini, added applesauce to OV because I ran out. I had craisons and pecans. It was wonderful!! I think I will try Splenda in place of sugar and all applesauce to lower the calories next time.

  • Theresa Cordel

    Love the banana recipe, I’ve made over 60 loaves in the past months..
    My question for you is can I use same recipe for making apple bread or what do you suggest.. Thanks in advance terri

    • Elise Bauer

      Hi Theresa, I would just use one of the many apple cake recipes on this site.

  • Theresa Rubin

    This is a really wonderful recipe. I really like your photos, I think young or new bakers will find the photos reassuring.

    One of the other great things about this recipe is its versatility. I used raisins and pecans and only 1 1/4 cups sugar. I see other people making variations according to what’s in the kitchen. To me that says how great this recipe is.

  • Alberta

    I made this today and my house smells so good can’t wait to eat it but I must wait for my hubby. I didn’t have nuts so I used dried cranberries but other than that I didn’t change the recipe. Can’t wait to try this.

  • Kathleen Freese

    This is a delicious recipe and was what made me decide to subscribe to Simply Recipes. I just might try it next time with grated sweet potato or a combination of both zucchini and sweet potato. Either way, this is now a favourite that I will make again and again to share with my family, friends and neighbours. As you can see by the spelling of neighbours, I am Canadian. I did sneak in 1 small very ripe banana because it was staring at me every time I opened the fridge but other than that, the recipe was exact including the baking time.

  • Nololady

    I was looking for a zucchini bread recipe that used pineapple, and I am happy to have found this one. I did tweek the recipe a little. I used 1 cup of unsweetened applesauce instead of the olive oil and added a little extra pineapple because I was splitting a 20 oz. can in half instead of using one 8 oz. I also found that the zucchini breads were getting a little too brown after about 45 minutes so I covered the tops with foil while they finished baking. I did need to bake the full 55 minutes. Delicious!


  • Rosemary

    I have this recipe and make it all the time. However, I’ve found out that 55 minutes is way too long, it starts to burn. I start checking at 35 minutes with a toothpick, and usually it’s good at about 40 minutes. It’s very good and moist, we love it!

  • denise algate

    I going to use 1c of brown flour in my recipe next time, and see how that works. it was very good. I left out the walnuts, some one might be allergic.

  • Shelby

    Made this zucchini bread this weekend as I knew if it came from here it would be great, and it did not disappoint! So moist and delicious. Thanks again for all you do!

  • Jerry Gilson

    I made this and added coconut to the recipe. “Take me to Hawaii!” It was awesome!

  • Vera McShane

    While I have the food processor out, I also make a turkey meatloaf with zuchini (or spinach) and carrots, found on the Quaker Oats website. I think it’s called garden loaf.

    There are so many ways to use zucchini…

  • Vera McShane

    I had been given a huge zucchini and didn’t know what to do with it. Without a loaf pan in the house, I made 24 cup cakes, which were a huge success at work.
    Last night, very late I baked again and forgot the oil. The guys at work ate the cup cakes regardless. Next time I will only use half a cup of oil, I use only a little nutmeg and a lot of allspice, a dash or two of pumkin spice and two shakes of ground ginger.

    Cup cakes bake in about 15 Minutes in a heavy, metal cup cake pan with paper cups. They burned in my older, darker and lightweight pans.

  • QitchenQween

    I can’t help but wonder if the complaints about the olive oil are coming from those are using the extra virgin variety, with the strong taste.

    I myself have not made this bread yet, but I badly want to today. However, I only have EVOO, vegetable oil, and peanut oil. I can use any of them or a combination of them. Are those who are loving the olive oil version saying so DESPITE the very strong taste of EVOO, or are they using the regular kind, or light, or other kind? I wish I could ascertain that before baking these breads today. I don’t have a surplus of zucchini, just what I went out and paid for.

    I also don’t have yogurt to substitute for the oil. I don’t even have unsalted butter to use, like in most other recipes, just salted and Smart Balance sticks. As it is, I don’t have the canned pineapple either, just a very nice ripe fresh pineapple waiting to be use today as well.

    • Theresa Rubin

      I used EVOO with great results.

  • Daphne K.

    I made this last weekend on a whim (too many zucchinis and I had a container of pineapple chunks that I didn’t want to go to waste – pureed it in the food processor before throwing it to the wet ingredients). I followed it to the T and it was really good! So good, that my husband wants a loaf available every weekend to go with our coffee….and my office mates are begging me to bring a loaf to work!

    I can see some of the complaints about the olive oil being too strong…I did use olive oil, but used the extra light olive oil from Filippo Berio. The bottle says that this can be used for baking so figured I try it out. Thought it worked out well — you can’t taste the olive oil and it helped keep the moisture in. But I will try the greek yogurt next as a substitute. Other than that, thanks Elise for the awesome recipe! This totally demystified zucchini bread for me.

  • Davina

    Delicious!!!! My 17 year old son is not a fan of zucchini (not a fan of any vegetables) I always had to sneak it in where I can…he tasted this and fell in love. Thank you:)

  • katrina

    My family loves moist zucchini bread so whenever I bake this bread I always look in the fruit bowl and pick out those too ripe to eat fruits. I either diced or chopped them and add them into the batter. Peaches, nectarine , orange, plums, apples etc…. (except banana ) . The bread comes out moist and tastes so good

  • Glenda darden

    Should this be 2 teaspoons of baking powder and 1/2 teaspoon baking soda instead of the other way around?

  • Patricia Spencer

    Can you use fresh pineapple rather than canned?

    I enjoy your recipes, and love to try them out!
    Thank you!

  • Mala

    If I want to make this same recipe without eggs, what do I use as a replacement?

  • Eve

    I have been making a similar recipe for several years now. I use 1 cup of canola or vegetable oil and two cups of sugar. Sometimes I omit the nutmeg and cinnamon. I also don’t use a mixer. I whisk all wet ingredients in one bowl and dry in another then combine. My son says it is good enough to sell.

  • Glenda

    The BEST recipe I have found for Pineapple Zucchini Bread. Moist, Delicious, and the spices are just the right blend.
    Thank You for posting this !

    • Davina

      Right on point with this recipe.

  • Lauren

    I had 1 small zucchini and 1 small yellow squash I needed to use, found this recipe and thought I had crushed pineapple, turns out I didn’t, but added in 2 bananas that were starting to brown instead. YUM! I didn’t have nuts on hand, would like to try with craisins sometime. I did squeeze some of the moisture out of the zucchini and squash as they were very wet after I shredded. I also used 1/2 tsp vanilla, and subs. 1/2 teaspoon almond extract. It ended up making 28 moist delicious regular size muffins that I going to freeze. I cooked 18-20 mins for the muffins.

  • Susan

    I made this today, delicious! Used vegetable oil and left out the raisins. Very good.

  • Jana

    I’m licking the bowl now. Heavenly. And olive oil is a yes!

  • sharon clarke

    I used canola oil instead of the olive oil and it turned out fabulous.

  • Stacy

    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!

  • Ruth

    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!

  • Aimee

    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.

    • Kim

      i try to replace oil in my bread recipes with plain greek yogurt. that’s what i did with this recipe. i had non-fat plain so i used that. the bread stays really moist and loses that heavy oil feeling. and i agree, i wouldn’t use olive oil anyway but plain greek yogurt is the way to go anyway. try the nonfat plain first and if you don’t like it go for the regular.

      i also use whole wheat flour, 1/1/2 C sugar and 3 C zucchini. i love it this way!!

    • Kathy Pennell

      I always replace the oil for an equal amount of unsweetened applesauce and it is always moist and yummy! Maybe you would like this substitute better

      • Kathy Pennell

        I also always use a bigger sized can of crushed pinapples… I think the size is around 20 oz and I may have done this by mistake, but it really gives the bread a lot of flavor and so very moist. yum! I can’t find my original recipe and I’m hunting for a replacement. None that I have found calls for a 20 oz can of crushed pineapple which makes me think that it was a mistake on my part, yet one I will stick with. I also can’t remember ever putting cinnamon and nutmeg in mine. I think the fruits give it enough flavor plus the vanilla extract.

  • Dasha

    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!

  • Mary Wegner

    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

  • Suelin

    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.

    • Jo

      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!!