Zucchini Pineapple Bread

Zucchini Pineapple Bread

34 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    2 h 20 m
Recipe by  Jolin

“The pineapple makes this bread extra moist without an overpowering pineapple taste.”

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Adjust Servings

Original recipe yields 2 9x5-inch loaves



  1. Preheat an oven to 325 degrees F (165 degrees C). Line the bottom of two 9x5-inch loaf pans with parchment paper.
  2. Mix flour, baking soda, salt, baking powder, and cinnamon in a bowl. Beat sugar, vegetable oil, eggs, and vanilla extract together in a large mixing bowl, and stir in zucchini and pineapple. Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter evenly between the two prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper, and allow bread to cool completely.

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Reviews (34)

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With very minor variations (I use 2 tsp. vanilla, 1/2 tsp. baking powder and add 3/4 tsp. nutmeg) I've been using this recipe since 1982 - because it is so superior to any other. Moist, pleasantly spiced and delicious, and the addition of the pineapple, as well as the raisins and walnuts, gives this zucchini bread it's unique character. I've always been proud to serve or gift this bread and when I do, it's not unusual that it's followed by a request for the recipe.

Gail Cobile

Gail Cobile

One loaf has been dug into with great gusto by my DH! He said it was utterly delicious, as is, then lightly toasted one slice with a dab of butter and all I could hear was the ummmmm, ummmmm's! The pineapple gives it a tangy moistness, the raisins give it the right amount of sweetness and the wonderful crunch of the walnuts makes this a keeper for all seasons! Your timing with this recipe in the midst of a bumper crop of zucchini, was perfect. Thank you for sharing.



The pineapple and raisins are a great touch. I "healthy-ed" it up a bit by using 2 c WW flour instead of all white flour, reducing the fat content by using unsweetened applesauce instead of oil, and reducing the sugar by 1/3. Came out very moist and yummy, and was still moist the next day (other recipes seem to dry out overnight). DH told me to be sure not to lose this one as this is his favorite zucchini bread recipe (I've tried many this season with a bumper crop of squash).

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Amount Per Serving (18 total)

  • Calories
  • 359 cal
  • 18%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 48.1 g
  • 16%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 290 mg
  • 12%

Based on a 2,000 calorie diet



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Zucchini Bread with Cinnamon Sugar Topping


next recipe:

Zucchini Pineapple Bread I