25+ Flavorful Zucchini Crushed Pineapple Bread Recipes to Try

Welcome to the ultimate collection of zucchini crushed pineapple bread recipes!

If you’re looking to elevate your baking game with a delightful blend of flavors and textures, you’ve come to the right place.

Zucchini and crushed pineapple combine to create moist, flavorful loaves that can be enjoyed for breakfast, as a snack, or even as a dessert.

The versatility of these ingredients means you can experiment with sweet and savory variations, making each loaf unique and delicious.

Whether you’re a seasoned baker or a kitchen novice, our collection features over 25 creative recipes that incorporate zucchini and crushed pineapple in ways you may not have thought possible.

From classic sweet breads to innovative savory options, there’s something here for everyone.

So grab your mixing bowls and let’s dive into these mouthwatering recipes that will inspire you to bake!

25+ Flavorful Zucchini Crushed Pineapple Bread Recipes to Try

We hope this collection of over 25 zucchini crushed pineapple bread recipes has sparked your creativity in the kitchen and inspired you to try something new!

The combination of zucchini and crushed pineapple not only adds moisture and flavor but also provides an opportunity to sneak in some extra nutrients.

Whether you prefer a traditional sweet loaf, a decadent chocolate version, or a savory herb bread, there’s a recipe here to suit every palate.

As you experiment with these recipes, don’t hesitate to make them your own.

Add your favorite spices, nuts, or even chocolate chips to personalize each loaf.

Baking is all about creativity, and we encourage you to have fun while you’re at it.

We’d love to hear about your baking adventures and any variations you come up with along the way.

Tropical Zucchini Pineapple Bread

This light, fluffy, and flavorful bread combines shredded zucchini with crushed pineapple for a tropical-inspired treat. With a hint of cinnamon and a splash of vanilla, this bread has a beautifully moist texture and is perfect for breakfast, an afternoon snack, or a simple dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1/4 cup Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, excess moisture removed
• 1/2 cup crushed pineapple, drained
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate large bowl, combine sugar, brown sugar, oil, yogurt, and vanilla extract until smooth.
4. Add the grated zucchini and crushed pineapple, folding them into the wet ingredients.
5. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in nuts if desired.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This tropical-inspired zucchini bread is perfect for indulging in something sweet yet balanced. The pineapple adds a lightness, while the zucchini keeps it wonderfully moist.

Lemon Zucchini Pineapple Bread

A refreshing twist on classic zucchini bread, this recipe adds a hint of lemon for a bright, citrusy flavor that pairs beautifully with the crushed pineapple. This bread is perfect for spring and summer, or any time you crave something light and fruity.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 3/4 cup granulated sugar
• Zest of 1 lemon
• 1/4 cup melted butter
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup grated zucchini, squeezed to remove excess moisture
• 1/2 cup crushed pineapple, drained
• 2 tablespoons lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and ground ginger.
3. In a large mixing bowl, beat the sugar and lemon zest together until fragrant, then add the melted butter, eggs, and vanilla extract, mixing well.
4. Stir in the grated zucchini, crushed pineapple, and lemon juice until incorporated.
5. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

The lemon zest and juice create a refreshing contrast to the sweetness of the pineapple. This bread pairs perfectly with a light glaze or just a dusting of powdered sugar.

Spiced Zucchini Pineapple Bread with Coconut

A warming twist on zucchini pineapple bread, this version incorporates cinnamon, allspice, and shredded coconut for a spiced, tropical flavor. Ideal for fall or winter, this bread’s rich flavors and textures make it perfect for cozy gatherings or a special breakfast treat.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/2 cup shredded coconut
• 1/3 cup vegetable oil
• 1/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, excess moisture removed
• 1/2 cup crushed pineapple, drained
• 1/4 cup chopped pecans or almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Stir in the shredded coconut.
3. In a large bowl, combine the oil, brown sugar, eggs, and vanilla extract until smooth and well combined.
4. Add the grated zucchini and crushed pineapple, stirring to blend.
5. Gradually fold the dry ingredients into the wet mixture until just incorporated. Stir in nuts if desired.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

With the warmth of cinnamon and allspice paired with the slight crunch of coconut, this spiced zucchini pineapple bread is a unique and flavorful treat, perfect for the holiday season or a cozy snack.

Maple Glazed Zucchini Pineapple Bread

This zucchini pineapple bread is enhanced with a rich maple glaze, adding a touch of warmth and sweetness. The zucchini and pineapple make this bread wonderfully moist, while the maple glaze gives it a beautiful finish that’s perfect for a special treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup vegetable oil
• 1/4 cup maple syrup
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, squeezed to remove moisture
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped pecans or walnuts (optional)

For the Maple Glaze:

• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
• 1–2 teaspoons milk (optional, to thin)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, combine vegetable oil, maple syrup, sugar, egg, and vanilla extract until smooth.
4. Stir in the grated zucchini and crushed pineapple.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts if desired.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool for 10 minutes, then transfer to a wire rack.
9. In a small bowl, whisk together the powdered sugar and maple syrup, adding milk if needed. Drizzle over the cooled bread.

The maple glaze complements the tropical pineapple flavors, adding a touch of warmth and sweetness that makes this loaf irresistible. Perfect for cozy mornings or a unique addition to any brunch spread.

Whole Wheat Zucchini Pineapple Bread with Almonds

This healthier take on zucchini pineapple bread uses whole wheat flour and is enriched with slivered almonds for a bit of crunch. It’s a satisfying loaf that retains a great moist texture from the zucchini and pineapple, making it a wholesome choice for breakfast or a nutritious snack.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, squeezed to remove moisture
• 1/2 cup crushed pineapple, drained
• 1/4 cup slivered almonds

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, mix together whole wheat flour, baking soda, baking powder, salt, cinnamon, and ginger.
3. In a large bowl, whisk together honey or maple syrup, melted coconut oil, egg, and vanilla extract until smooth.
4. Fold in the grated zucchini and crushed pineapple.
5. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the slivered almonds.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This whole wheat version provides a wonderful nuttiness from the almonds and whole wheat flour, giving it a hearty texture and flavor. It’s perfect for anyone looking to enjoy zucchini pineapple bread with a nutritious twist.

Zucchini Pineapple Chocolate Chip Bread

For those who love a hint of chocolate, this zucchini pineapple bread includes semi-sweet chocolate chips that melt perfectly into the loaf. The chocolate, paired with the fresh flavors of zucchini and pineapple, makes this bread an indulgent treat that’s great for dessert or an afternoon snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, excess moisture removed
• 1/2 cup crushed pineapple, drained
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, combine granulated sugar, brown sugar, oil, egg, and vanilla extract until smooth.
4. Fold in the grated zucchini and crushed pineapple until well mixed.
5. Add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

The chocolate chips melt beautifully into this moist zucchini pineapple bread, creating a delightful contrast to the fruity flavors. This recipe is perfect for when you want a sweet twist on classic zucchini bread.

Cinnamon Roll Zucchini Pineapple Bread

This recipe takes your classic zucchini pineapple bread and gives it a delightful cinnamon roll twist. Swirled with a cinnamon-sugar mixture and topped with a creamy glaze, this bread is perfect for breakfast or a sweet treat any time of the day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, excess moisture removed
• 1/2 cup crushed pineapple, drained

For the Cinnamon Swirl:

• 1/4 cup brown sugar
• 1 tablespoon cinnamon
• 1 tablespoon melted butter

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, mix granulated sugar, vegetable oil, egg, and vanilla extract until smooth. Stir in the grated zucchini and crushed pineapple.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. In a small bowl, mix together the brown sugar, cinnamon, and melted butter for the swirl.
6. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon mixture over the batter. Pour the remaining batter on top, then sprinkle the remaining cinnamon mixture.
7. Use a knife or skewer to gently swirl the batter for a marbled effect.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.
10. For the glaze, whisk together powdered sugar, milk, and vanilla extract. Drizzle over the cooled bread.

This cinnamon roll zucchini pineapple bread is a delightful fusion of flavors and textures. The sweet, cinnamon-infused swirl makes it feel like a special dessert, while the zucchini and pineapple keep it moist and satisfying.

Chocolate Chip Coconut Zucchini Pineapple Bread

Combining rich chocolate flavors with tropical coconut and moist zucchini, this bread is a decadent treat. The crushed pineapple adds a natural sweetness, while the chocolate chips and shredded coconut create a delightful contrast.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, squeezed to remove excess moisture
• 1/2 cup crushed pineapple, drained
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a large mixing bowl, combine granulated sugar, brown sugar, melted coconut oil, eggs, and vanilla extract until well mixed.
4. Fold in the grated zucchini and crushed pineapple until combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips and shredded coconut.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This chocolate chip coconut zucchini pineapple bread is a delightful indulgence. The combination of chocolate and coconut brings a taste of the tropics to each slice, making it a perfect dessert or treat for any time of day.

Peanut Butter Zucchini Pineapple Bread

This unique recipe combines the nutty flavor of peanut butter with the sweetness of crushed pineapple and the moisture of zucchini. It’s a protein-packed treat that’s great for breakfast or as a post-workout snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup creamy peanut butter
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, squeezed to remove excess moisture
• 1/2 cup crushed pineapple, drained

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large mixing bowl, beat together granulated sugar, brown sugar, peanut butter, and vegetable oil until smooth.
4. Add the eggs and vanilla extract, mixing well. Fold in the grated zucchini and crushed pineapple.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

This peanut butter zucchini pineapple bread is a deliciously nutty option that satisfies your sweet tooth while providing protein and nutrients. It’s perfect for enjoying on its own or with a smear of additional peanut butter for a hearty snack.

Lemon Zucchini Pineapple Bread with Cream Cheese Frosting

This refreshing zucchini pineapple bread features a zesty lemon flavor that brightens each bite. Topped with a luscious cream cheese frosting, this bread is perfect for springtime gatherings or a delightful afternoon snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon lemon zest
• 1/2 teaspoon cinnamon
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 cup grated zucchini, squeezed to remove excess moisture
• 1/2 cup crushed pineapple, drained

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, lemon zest, and cinnamon.
3. In a large bowl, mix granulated sugar, vegetable oil, egg, vanilla extract, and lemon juice until well combined.
4. Stir in the grated zucchini and crushed pineapple until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a medium bowl, beat together softened cream cheese and butter until smooth.
2. Gradually add powdered sugar, lemon juice, and vanilla extract, mixing until creamy and well combined.

Once the bread is completely cool, spread the cream cheese frosting generously on top. This lemon zucchini pineapple bread is a delightful treat that combines bright citrus flavors with a creamy finish, making it a standout dessert for any gathering.

Carrot Zucchini Pineapple Bread

This wholesome recipe blends the flavors of carrots, zucchini, and crushed pineapple, creating a moist and flavorful bread that’s perfect for breakfast or a healthy snack. The addition of carrots adds a slight sweetness and vibrant color.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, squeezed to remove excess moisture
• 1 cup grated carrots
• 1/2 cup crushed pineapple, drained

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well mixed.
4. Stir in the grated zucchini, grated carrots, and crushed pineapple until fully combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

This carrot zucchini pineapple bread is a delightful way to enjoy a nutritious snack. The combination of carrots and zucchini creates a unique texture and flavor profile, while the pineapple adds natural sweetness, making this bread both wholesome and delicious.

Pumpkin Spice Zucchini Pineapple Bread

Embrace the flavors of fall with this pumpkin spice zucchini pineapple bread. Infused with warm spices and the richness of pumpkin, this bread is moist and flavorful, making it an excellent addition to your autumn baking repertoire.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, squeezed to remove excess moisture
• 1/2 cup crushed pineapple, drained

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
3. In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until well mixed.
4. Stir in the grated zucchini and crushed pineapple until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

This pumpkin spice zucchini pineapple bread is a delightful treat that captures the essence of fall. The spices complement the sweetness of the pineapple and the moistness of the zucchini, creating a comforting loaf that is perfect for any fall gathering or cozy evening at home. Enjoy it plain or with a smear of butter for an extra special touch!

Maple Pecan Zucchini Pineapple Bread

This recipe incorporates the rich flavors of maple syrup and crunchy pecans into the classic zucchini pineapple bread. The addition of maple syrup adds natural sweetness and depth, while the pecans provide a delightful crunch.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, squeezed to remove excess moisture
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large mixing bowl, combine granulated sugar, brown sugar, maple syrup, vegetable oil, eggs, and vanilla extract until well mixed.
4. Stir in the grated zucchini and crushed pineapple until fully combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

This maple pecan zucchini pineapple bread is a wonderful way to enjoy the flavors of fall year-round. The combination of maple and pecans creates a warm, comforting bread that pairs perfectly with a cup of coffee or tea, making it ideal for breakfast or a midday snack.

Chocolate Zucchini Pineapple Bread with Coconut Flakes

Indulge in this rich and moist chocolate zucchini pineapple bread, featuring a double dose of chocolate and a sprinkle of coconut flakes. It’s a decadent treat that combines the flavors of chocolate, zucchini, and pineapple in every delightful bite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon espresso powder (optional)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, squeezed to remove excess moisture
• 1/2 cup crushed pineapple, drained
• 1/2 cup chocolate chips
• 1/2 cup shredded coconut flakes

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
3. In a large bowl, mix granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Stir in the grated zucchini and crushed pineapple until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips and shredded coconut flakes.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

This chocolate zucchini pineapple bread with coconut flakes is a delightful indulgence that’s perfect for dessert or a special breakfast treat. The rich chocolate flavor pairs beautifully with the moist zucchini and pineapple, while the coconut adds a tropical flair, making it a favorite among chocolate lovers.

Savory Herb Zucchini Pineapple Bread

For a unique twist, this savory zucchini pineapple bread incorporates fresh herbs and cheese, creating a delightful blend of flavors. Perfect as a side dish or appetizer, this bread is great for brunches or gatherings.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, squeezed to remove excess moisture
• 1/2 cup crushed pineapple, drained
• 1/4 cup chopped fresh basil (or herbs of choice)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, oregano, and thyme.
3. In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract until well mixed.
4. Stir in the grated zucchini, crushed pineapple, and chopped fresh basil until fully combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated Parmesan cheese.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

This savory herb zucchini pineapple bread is a delightful departure from the traditional sweet varieties. The combination of herbs and cheese creates a savory loaf that pairs perfectly with soups, salads, or as part of a cheese board. It’s a versatile addition to any meal and is sure to impress your guests!

Note: More recipes​ are coming soon!