25+ Quick And Easy Zucchini Pineapple Bread Recipes You’ll Love

Looking for a bread recipe that’s both unique and packed with flavor?

Look no further than zucchini pineapple bread! Combining the freshness of zucchini with the tropical sweetness of pineapple, these loaves are moist, naturally sweet, and full of wholesome goodness.

Whether you’re baking for breakfast, a snack, or even dessert, zucchini pineapple bread is a versatile treat that’s surprisingly easy to make.

This collection of 25+ zucchini pineapple bread recipes offers something for everyone—from classic versions to creative variations with ingredients like chocolate chips, coconut, and even chia seeds.

Not only are these breads delicious, but they also provide a sneaky way to get more veggies into your day.

Perfect for summer zucchini season or any time you’re craving something fresh and fruity, these recipes are sure to become favorites in your kitchen.

Let’s dive into the best zucchini pineapple bread recipes that will delight your taste buds and impress your family and friends.

25+ Quick And Easy Zucchini Pineapple Bread Recipes You’ll Love

Zucchini pineapple bread is a delightful fusion of tropical fruit and garden-fresh zucchini, resulting in moist, flavorful loaves that are both satisfying and wholesome.

With this roundup of 25+ recipes, you now have plenty of creative options to explore, from classic, simple versions to indulgent twists with spices, nuts, or even chocolate.

Whether you’re a seasoned baker or just looking to try something new, these zucchini pineapple bread recipes offer a perfect balance of sweetness, texture, and nutritional benefits.

Bake one (or a few!) of these loaves for your next brunch, family gathering, or simply to enjoy with your morning coffee.

No matter the occasion, these recipes are guaranteed to bring a taste of summer sunshine to your table.

Zucchini Pineapple Bread with Walnuts

This delightful zucchini pineapple bread with walnuts combines the freshness of zucchini and the tropical sweetness of pineapple with the nutty crunch of walnuts. It’s a moist, slightly sweet bread that is perfect for breakfast, a snack, or even dessert. The balance of flavors and textures makes it a crowd-pleaser, and it’s a great way to use up extra zucchini during the summer months.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeeze out excess moisture)
• 1 cup crushed pineapple, drained
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the vegetable oil, sugar, and brown sugar until well combined. Add the eggs one at a time, then stir in the vanilla extract.
4. Stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the grated zucchini, crushed pineapple, and walnuts.
6. Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini pineapple bread with walnuts offers a wonderful contrast of textures, from the tender crumb to the crunchy walnuts. It’s a versatile treat that can be enjoyed as-is or with a spread of butter. The addition of pineapple ensures a subtle tropical note, making it both unique and irresistible.

Coconut Zucchini Pineapple Bread

If you’re a fan of tropical flavors, this coconut zucchini pineapple bread will transport you to a sunny island! It blends shredded coconut with the moisture of zucchini and the sweetness of pineapple for a bread that’s not only delicious but also packed with nutrients. Perfect for a light dessert or an afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeezed dry)
• 1 cup crushed pineapple, drained
• 3/4 cup shredded coconut (sweetened or unsweetened)
• 1/4 cup coconut milk (optional for extra coconut flavor)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, mix the oil, sugar, and brown sugar until smooth. Add eggs one at a time, then stir in the vanilla extract.
4. Add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated zucchini, crushed pineapple, and shredded coconut. If you want a stronger coconut flavor, stir in the coconut milk.
6. Pour the batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack.

This coconut zucchini pineapple bread is a tropical twist on the classic zucchini bread. The coconut adds a chewy texture and rich flavor, while the pineapple keeps it moist. Whether you enjoy it with your morning coffee or as a sweet ending to your meal, this bread is sure to please coconut lovers.

Zucchini Pineapple Bread with Lemon Glaze

For a fresh, citrusy twist, try this zucchini pineapple bread with a tangy lemon glaze. The combination of moist zucchini, sweet pineapple, and the bright notes of lemon creates a delightful balance that is both refreshing and comforting. The glaze adds an extra layer of sweetness and sophistication, making this bread perfect for entertaining or gifting.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (drained of excess moisture)
• 1 cup crushed pineapple, drained
• Zest of 1 lemon
• 1 cup powdered sugar (for glaze)
• 2 tbsp lemon juice (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together the oil, sugar, and brown sugar until smooth. Add in the eggs, one at a time, followed by the vanilla extract.
4. Gradually stir in the dry ingredients into the wet mixture, mixing until just combined.
5. Fold in the grated zucchini, crushed pineapple, and lemon zest.
6. Pour the batter into the prepared pan and bake for 55–60 minutes, or until a toothpick comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the glaze, mix the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread.

The zucchini pineapple bread with lemon glaze brings a zesty, bright finish to a classic sweet bread. The glaze gives it a hint of citrusy tartness, complementing the subtle sweetness of the pineapple and the natural moisture from the zucchini. This bread will become a favorite for those who love the freshness of lemon and the richness of homemade bread.

Zucchini Pineapple Bread with Pecans and Raisins

This zucchini pineapple bread with pecans and raisins offers a delightful blend of textures and flavors, making it both hearty and satisfying. The addition of pecans provides a buttery crunch, while the raisins add a touch of natural sweetness. The zucchini and pineapple ensure the bread stays moist, creating a wholesome loaf perfect for breakfast or an afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeeze out moisture)
• 1 cup crushed pineapple, drained
• 1/2 cup chopped pecans
• 1/2 cup raisins

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, beat the oil, sugar, and brown sugar until well combined. Add the eggs one at a time, followed by the vanilla extract.
4. Stir in the dry ingredients, mixing until just combined.
5. Fold in the grated zucchini, crushed pineapple, pecans, and raisins.
6. Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This zucchini pineapple bread with pecans and raisins is packed with texture and flavor, offering a delightful contrast between the soft bread and crunchy pecans. The raisins add a chewy sweetness that pairs beautifully with the subtle tang of pineapple. Whether served with coffee or as a snack, this bread brings a comforting, homemade touch to your table.

Vegan Zucchini Pineapple Bread

This vegan zucchini pineapple bread is a delicious, plant-based alternative to traditional recipes. It uses flax eggs instead of regular eggs and swaps out dairy for plant-based ingredients. The bread stays incredibly moist thanks to the zucchini and pineapple, while the natural sweetness of the fruits means you can reduce the added sugar without sacrificing flavor. It’s perfect for anyone looking for a healthier, vegan-friendly option.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 cup coconut oil (melted) or vegetable oil
• 1/2 cup sugar
• 1/4 cup maple syrup or agave nectar
• 2 tbsp flaxseed meal + 6 tbsp water (flax eggs)
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeeze out moisture)
• 1 cup crushed pineapple, drained

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the flax eggs by mixing flaxseed meal and water in a small bowl. Let sit for 5 minutes to thicken.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
4. In a large bowl, mix the coconut oil, sugar, and maple syrup. Stir in the flax eggs and vanilla extract.
5. Add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated zucchini and crushed pineapple.
7. Pour the batter into the loaf pan and bake for 55–60 minutes, or until a toothpick comes out clean.
8. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This vegan zucchini pineapple bread proves that you don’t need animal products to create a moist, flavorful loaf. The flax eggs hold the bread together perfectly, while the zucchini and pineapple add moisture and natural sweetness. Ideal for those following a plant-based diet, this bread can be enjoyed guilt-free any time of day.

Gluten-Free Zucchini Pineapple Bread

For those with gluten sensitivities, this gluten-free zucchini pineapple bread is a fantastic option. It’s made with a gluten-free flour blend that yields a tender crumb, while the zucchini and pineapple add natural moisture and sweetness. This bread is perfect for anyone looking for a healthy, gluten-free treat without sacrificing taste or texture.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (drained)
• 1 cup crushed pineapple, drained

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, beat the oil, sugar, and brown sugar until smooth. Add the eggs one at a time, followed by the vanilla extract.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Gently fold in the grated zucchini and crushed pineapple.
6. Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free zucchini pineapple bread is the perfect solution for anyone needing a gluten-free option that doesn’t compromise on flavor. The bread is moist and tender, with the zucchini and pineapple keeping it light and fresh. Whether you have a gluten intolerance or just want to try something different, this recipe is sure to satisfy your cravings.

Zucchini Pineapple Bread with Cream Cheese Swirl

This zucchini pineapple bread with a creamy, tangy cream cheese swirl takes the classic recipe to a whole new level. The combination of sweet pineapple, moist zucchini, and rich cream cheese creates a decadent loaf that’s perfect for special occasions or an indulgent treat. Each bite offers a delightful balance of sweetness and creaminess that is sure to impress.

Ingredients:

For the bread:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeezed dry)
• 1 cup crushed pineapple, drained

For the cream cheese swirl:

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a separate bowl, mix the oil, sugar, and brown sugar until smooth. Add the eggs, one at a time, followed by the vanilla extract.
4. Stir the dry ingredients into the wet mixture until just combined. Fold in the grated zucchini and crushed pineapple.
5. To make the cream cheese swirl, beat the cream cheese, sugar, egg, and vanilla until smooth.
6. Pour half of the bread batter into the prepared loaf pan. Spoon the cream cheese mixture over the batter, then top with the remaining bread batter.
7. Use a knife to gently swirl the cream cheese mixture into the batter.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This zucchini pineapple bread with cream cheese swirl is a showstopper with its rich and decadent filling. The creamy layer adds an extra element of luxury to the fruity, moist bread, making it perfect for dessert or a special treat. The combination of flavors is simply irresistible, and this loaf will quickly become a favorite.

Zucchini Pineapple Carrot Bread

For a nutrient-packed twist, this zucchini pineapple carrot bread incorporates fresh, grated carrots to create a healthy, flavorful loaf. The combination of zucchini, pineapple, and carrot results in a naturally sweet and moist bread that’s rich in vitamins. It’s a great way to sneak in extra veggies while enjoying a delicious baked treat.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup grated zucchini (drained)
• 1 cup grated carrots
• 1 cup crushed pineapple, drained

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
3. In a large bowl, beat the oil, sugar, and brown sugar until well combined. Add the eggs one at a time, then stir in the vanilla extract.
4. Add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the grated zucchini, carrots, and pineapple.
6. Pour the batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This zucchini pineapple carrot bread is a wholesome treat that’s packed with nutrients from both vegetables and fruit. The carrots add an extra layer of sweetness and color, making the bread as visually appealing as it is delicious. Perfect for a quick breakfast or snack, this bread is a great way to enjoy veggies in a new, exciting way.

Zucchini Pineapple Oat Bread

For a heartier, more textured loaf, this zucchini pineapple oat bread is a must-try. The addition of oats adds a subtle chewiness and enhances the bread’s nutritional value, while the combination of zucchini and pineapple ensures the bread stays moist and flavorful. This is a great option for breakfast or a filling snack that will keep you energized throughout the day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/4 cup honey
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (drained)
• 1 cup crushed pineapple, drained
• 1/2 cup chopped nuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, mix together the flour, oats, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, whisk together the oil, sugar, honey, eggs, and vanilla extract until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in the grated zucchini, pineapple, and nuts (if using).
6. Pour the batter into the prepared pan and bake for 55–60 minutes, or until a toothpick comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

This zucchini pineapple oat bread is perfect for those who enjoy a hearty, slightly chewy texture in their bread. The oats add a wholesome element, while the zucchini and pineapple keep the bread moist and naturally sweet. Whether you eat it plain or with a little butter, this bread is sure to satisfy your cravings while providing a boost of energy.

Zucchini Pineapple Banana Bread

This zucchini pineapple banana bread is a perfect blend of tropical flavors and comforting banana bread. The bananas provide a soft, tender texture, while the zucchini and pineapple ensure the bread stays moist and naturally sweet. It’s a great way to use up overripe bananas, extra zucchini, and enjoy a delightful twist on a classic favorite.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large ripe bananas, mashed
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeezed dry)
• 1 cup crushed pineapple, drained

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, mix the oil, sugar, and brown sugar until smooth. Stir in the mashed bananas and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the grated zucchini and crushed pineapple.
6. Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick comes out clean.
7. Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.

This zucchini pineapple banana bread combines the best of both worlds: the familiar, comforting taste of banana bread with the tropical twist of pineapple and the subtle freshness of zucchini. It’s an easy, versatile recipe that can be enjoyed any time of day, and a perfect way to make use of overripe bananas and extra summer zucchini.

Spiced Zucchini Pineapple Bread with Ginger and Cloves

For a warming, aromatic take on the classic recipe, this spiced zucchini pineapple bread features a blend of ginger and cloves that adds depth and richness. The combination of fragrant spices with sweet pineapple and zucchini creates a flavorful, comforting loaf that’s perfect for autumn or winter.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeezed dry)
• 1 cup crushed pineapple, drained

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
3. In a large bowl, mix the oil, sugar, and brown sugar until smooth. Add the eggs one at a time, then stir in the vanilla extract.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in the grated zucchini and crushed pineapple.
6. Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the bread in the pan for 10 minutes before transferring to a wire rack.

This spiced zucchini pineapple bread with ginger and cloves brings a warm, spicy twist to the classic zucchini bread. The fragrant spices elevate the sweetness of the pineapple, creating a comforting loaf that’s perfect for cozying up with a hot cup of tea or coffee. It’s a must-try for anyone who enjoys spiced baked goods.

Chocolate Chip Zucchini Pineapple Bread

If you’re looking for a sweet, indulgent treat, this chocolate chip zucchini pineapple bread is just the thing. The rich chocolate chips pair beautifully with the moistness of the zucchini and pineapple, creating a dessert-like bread that’s hard to resist. It’s perfect for satisfying your sweet tooth while sneaking in some veggies!

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeezed dry)
• 1 cup crushed pineapple, drained
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, beat the oil, sugar, and brown sugar until well combined. Add the eggs one at a time, followed by the vanilla extract.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in the grated zucchini, crushed pineapple, and chocolate chips.
6. Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This chocolate chip zucchini pineapple bread is the perfect combination of indulgence and freshness. The chocolate chips add a rich, gooey sweetness that contrasts beautifully with the fruity pineapple and the moistness of the zucchini. It’s an irresistible treat that can be enjoyed as a dessert or a sweet snack any time of day.

Zucchini Pineapple Coconut Bread

This zucchini pineapple coconut bread brings a tropical flair to the classic zucchini bread. The shredded coconut adds a delicate chewiness and enhances the tropical flavor profile, making this bread a refreshing and indulgent treat. With the moistness of zucchini and pineapple, and the subtle sweetness of coconut, it’s a perfect snack or breakfast treat for anyone who enjoys a taste of the tropics.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeezed dry)
• 1 cup crushed pineapple, drained
• 3/4 cup shredded coconut (sweetened or unsweetened)
• 1/2 cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, beat the oil, sugar, and brown sugar until smooth. Add the eggs one at a time, followed by the vanilla extract.
4. Stir in the dry ingredients, mixing until just combined.
5. Fold in the grated zucchini, crushed pineapple, shredded coconut, and nuts (if using).
6. Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This zucchini pineapple coconut bread offers a tropical twist with its combination of fresh pineapple, zucchini, and the subtle chewiness of coconut. It’s a wonderfully moist and flavorful bread that transports you to a sunny island getaway with each bite. Perfect for brunch, snacks, or even dessert, this bread is a crowd-pleaser that will brighten up any table.

Zucchini Pineapple Walnut Bread

This zucchini pineapple walnut bread is packed with texture, thanks to the crunch of walnuts, and is naturally sweetened with pineapple. The walnuts add a nutty richness that complements the moistness of the bread, making it a satisfying option for those who love a crunchy texture in their baked goods. The combination of zucchini and pineapple keeps the loaf moist and flavorful without being overly sweet.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeezed dry)
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the oil, sugar, and brown sugar until smooth. Add the eggs one at a time, then stir in the vanilla extract.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in the grated zucchini, crushed pineapple, and walnuts.
6. Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

This zucchini pineapple walnut bread strikes a perfect balance between soft and crunchy, thanks to the addition of chopped walnuts. The natural sweetness from the pineapple complements the rich, nutty flavor of the walnuts, while the zucchini keeps the bread moist. It’s a great choice for breakfast or a satisfying snack that offers both flavor and texture.

Zucchini Pineapple Chia Seed Bread

This zucchini pineapple chia seed bread is a nutritious and wholesome twist on the traditional recipe, featuring nutrient-packed chia seeds. The chia seeds add a subtle crunch and boost the fiber and omega-3 content of the bread, making it a healthy yet flavorful option. The moistness from the zucchini and pineapple, combined with the chia seeds, creates a delightful texture that’s perfect for health-conscious bakers.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/4 cup honey
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeezed dry)
• 1 cup crushed pineapple, drained
• 3 tbsp chia seeds

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, beat the oil, sugar, and honey until smooth. Add the eggs one at a time, followed by the vanilla extract.
4. Stir in the dry ingredients until just combined.
5. Fold in the grated zucchini, crushed pineapple, and chia seeds.
6. Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This zucchini pineapple chia seed bread is not only delicious but also offers a healthy boost thanks to the addition of chia seeds. The seeds add a slight crunch and an extra layer of nutrition without overpowering the flavors of the moist zucchini and sweet pineapple. Whether you’re looking for a guilt-free snack or a healthy breakfast option, this bread will satisfy your cravings while nourishing your body.

Note: More recipes are coming soon!