25+ Flavorful Zucchini Pineapple Bread Recipes to Your Sweet Tooth

Zucchini Pineapple Bread is the perfect way to combine two beloved ingredients—zucchini and pineapple—into one delicious loaf.

Whether you’re looking for a quick breakfast option, an afternoon snack, or a sweet treat to serve at a party, this versatile bread has you covered.

The moisture from the zucchini and the natural sweetness from the pineapple make every bite incredibly soft and flavorful.

With so many ways to make this unique bread, you can experiment with different add-ins, spices, and even textures.

From nutty variations with walnuts to tropical versions with coconut, you can find the perfect zucchini pineapple bread recipe to suit your tastes.

In this blog post, we’ve rounded up 25+ zucchini pineapple bread recipes that will inspire you to bake your own.

Each recipe offers something different—whether you’re a fan of the classic flavors or want to try something new with exotic spices or fruity additions.

No matter your preference, there’s a zucchini pineapple bread recipe here for everyone to enjoy.

So, grab your baking pans and let’s dive into some truly mouthwatering zucchini pineapple bread ideas!

25+ Flavorful Zucchini Pineapple Bread Recipes to Your Sweet Tooth

Zucchini Pineapple Bread is an incredibly versatile and delicious treat that can be customized in many ways.

From adding nuts and raisins to infusing it with tropical flavors or a hint of citrus, this bread offers something for everyone.

Whether you’re a baking enthusiast or a beginner, the variety of recipes provided in this post ensures that you’ll never run out of ways to enjoy this moist, flavorful loaf.

The natural sweetness of pineapple combined with the lightness of zucchini creates a perfect balance of flavors, making each slice irresistible.

We hope these 25+ zucchini pineapple bread recipes inspire you to get creative in the kitchen and try new variations of this comforting bread.

Whether you’re baking for yourself, your family, or a special occasion, there’s a recipe here that will elevate your baking game and bring joy to your taste buds.

So, start baking today, and experience the magic of zucchini pineapple bread in all its delicious forms!

Zucchini Pineapple Quick Bread

This Zucchini Pineapple Quick Bread is the perfect combination of moist zucchini, sweet pineapple, and warm spices. The bread is incredibly easy to make, requiring no yeast or complex techniques. With a delicious balance of flavors, it’s ideal for breakfast, snacks, or even dessert. The zucchini adds moisture while the pineapple infuses natural sweetness, making each bite a delightful treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 2 large eggs
• ½ cup vegetable oil
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
3. In a separate large bowl, beat the eggs, oil, sugar, and vanilla extract together until smooth.
4. Stir in the zucchini and crushed pineapple. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. If desired, fold in the walnuts for added texture and flavor.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Zucchini Pineapple Quick Bread is a deliciously moist and flavorful treat that combines the best of both zucchini and pineapple. The sweet, tangy pineapple pairs perfectly with the earthy zucchini, creating a satisfying bread that’s great for any occasion. Whether you enjoy it for breakfast or as an afternoon snack, this recipe is sure to become a favorite in your baking repertoire. Its simplicity and rich flavor make it a must-try for anyone who loves quick breads.

Spiced Zucchini Pineapple Bread with Streusel Topping

This Spiced Zucchini Pineapple Bread with Streusel Topping elevates the traditional zucchini bread by adding a crumbly, sweet streusel topping. The combination of cinnamon, nutmeg, and pineapple creates a warm, comforting flavor, while the streusel adds a delightful crunch. Perfect for gifting or serving at a brunch, this bread is as beautiful as it is delicious.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 2 large eggs
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ½ cup chopped pecans or walnuts (optional)

For the Streusel Topping:

• ¼ cup all-purpose flour
• ¼ cup brown sugar, packed
• 2 tbsp unsalted butter, cold and cubed
• ½ tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract.
4. Stir in the zucchini and pineapple until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
6. Fold in the chopped nuts if using.
7. For the streusel topping, mix the flour, brown sugar, and cinnamon in a small bowl. Add the cold butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
8. Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the top.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Spiced Zucchini Pineapple Bread with Streusel Topping offers a fantastic twist on the traditional zucchini bread. The streusel topping gives the bread an added layer of sweetness and texture, while the spiced bread inside remains moist and flavorful. Perfect for any occasion, this recipe brings together comforting flavors with a touch of indulgence. The added crunch from the nuts and the streusel makes each slice even more satisfying, making this bread an irresistible choice for breakfast or dessert.

Vegan Zucchini Pineapple Bread

This Vegan Zucchini Pineapple Bread is a dairy-free, egg-free version of the classic zucchini bread, yet it remains just as moist and delicious. The natural sweetness of the pineapple complements the mild flavor of the zucchini, and the addition of warm spices like cinnamon creates a comforting loaf. With its simple ingredients and plant-based appeal, this bread is perfect for those following a vegan diet or anyone looking to try something a little different.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ½ cup vegetable oil or coconut oil
• ¾ cup maple syrup or agave nectar
• 1 tsp vanilla extract
• ¼ cup ground flaxseed mixed with ½ cup water (flax egg)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In a large bowl, combine the flax egg (flaxseed mixture), oil, maple syrup, and vanilla extract.
4. Stir in the shredded zucchini and crushed pineapple until evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing 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. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Vegan Zucchini Pineapple Bread proves that you don’t need eggs or dairy to create a flavorful and satisfying quick bread. The zucchini and pineapple provide a perfect balance of moisture and sweetness, while the warm spices make every slice comforting. This bread is a great option for those with dietary restrictions or anyone looking to enjoy a healthier treat without compromising on flavor. Serve it with a cup of tea or coffee, and enjoy the light, tender texture that will have everyone asking for seconds.

Zucchini Pineapple Coconut Bread

This Zucchini Pineapple Coconut Bread combines the best of tropical flavors with the comfort of classic zucchini bread. The sweet pineapple and moist zucchini blend seamlessly with the nutty coconut, creating a rich and flavorful loaf. This bread is incredibly versatile—it’s perfect for breakfast, a snack, or even as a dessert. The addition of shredded coconut gives it a delightful texture and adds to its tropical flair.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 2 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ½ cup shredded coconut
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
3. In a separate large bowl, beat the eggs, sugar, oil, and vanilla extract until smooth.
4. Stir in the zucchini, pineapple, and shredded coconut.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 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 to cool completely.

This Zucchini Pineapple Coconut Bread offers a fantastic tropical twist to the traditional zucchini bread. The pineapple brings in natural sweetness, while the coconut gives it a chewy texture and a rich flavor. Whether you serve it at breakfast, for a mid-day snack, or as a dessert, this loaf will leave you wanting more. It’s the perfect treat for anyone who loves a bit of tropical flair in their baking. Plus, the shredded coconut adds a delightful crunch that perfectly balances the moist zucchini and pineapple.

Chocolate Chip Zucchini Pineapple Bread

For those who enjoy the richness of chocolate with the freshness of zucchini and pineapple, this Chocolate Chip Zucchini Pineapple Bread is the ultimate indulgence. The sweet pineapple and zucchini create a moist base, while the chocolate chips melt into the loaf, adding bursts of chocolaty goodness in every bite. This sweet treat is perfect for dessert, an afternoon snack, or a special breakfast. The balance of flavors and textures is sure to satisfy any chocolate lover’s craving.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ½ cup mini chocolate chips
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In a large bowl, beat the eggs, sugar, oil, and vanilla extract until smooth.
4. Stir in the shredded zucchini and crushed pineapple.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips and walnuts (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Chocolate Chip Zucchini Pineapple Bread brings together the richness of chocolate with the freshness of zucchini and pineapple, creating a loaf that’s both indulgent and flavorful. The chocolate chips melt perfectly into the bread, giving you pockets of gooey chocolate in every bite. It’s an easy-to-make recipe that’s perfect for those who enjoy a sweet and satisfying treat. This bread works wonderfully as an afternoon snack, a dessert after dinner, or a delightful breakfast option. Its moist texture and decadent flavor make it a winner every time.

Whole Wheat Zucchini Pineapple Bread

For a healthier twist on the classic zucchini pineapple bread, this Whole Wheat Zucchini Pineapple Bread uses whole wheat flour for added fiber and nutrients. Despite the healthier flour, the bread remains incredibly moist, thanks to the zucchini and pineapple. With a slight nutty flavor from the whole wheat flour and natural sweetness from the fruit, this bread makes for a nutritious snack or breakfast that doesn’t skimp on flavor.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 2 large eggs
• ¾ cup honey or maple syrup
• ¼ cup olive oil or coconut oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ½ cup chopped almonds or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt.
3. In a large bowl, whisk together the eggs, honey (or maple syrup), oil, and vanilla extract.
4. Stir in the shredded zucchini and pineapple.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. If desired, fold in the chopped almonds or pecans.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Whole Wheat Zucchini Pineapple Bread is a wholesome and nutritious option for those looking to enjoy a healthier version of the classic treat. The use of whole wheat flour adds a delightful nutty flavor and increases the bread’s fiber content, while the zucchini and pineapple ensure it stays moist and flavorful. It’s a great breakfast option or mid-day snack that satisfies without the guilt. The added nuts bring an extra crunch, making this bread not only nutritious but also deliciously satisfying.

Zucchini Pineapple Bread with Walnuts

This Zucchini Pineapple Bread with Walnuts offers a perfect combination of textures and flavors—moist zucchini, sweet pineapple, and crunchy walnuts. The walnuts add a delightful crunch and nutty richness, perfectly complementing the tropical flavors in the bread. This bread is a great addition to your breakfast spread, an afternoon snack, or even as a dessert. Its texture is light yet moist, and the flavor profile is balanced with a hint of sweetness from the pineapple and earthiness from the walnuts.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 2 large eggs
• ¾ cup brown sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ½ cup chopped walnuts
• ½ tsp ground nutmeg (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg (if using).
3. In a large bowl, whisk the eggs and brown sugar until well combined. Add the oil and vanilla extract and mix well.
4. Stir in the shredded zucchini and pineapple.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. 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 is a delightful treat that balances the tropical sweetness of pineapple with the earthy crunch of walnuts. The zucchini ensures a moist loaf, while the walnuts add a satisfying texture. This bread works wonderfully as a snack or dessert, and the addition of brown sugar gives it a richer flavor. Whether served warm or at room temperature, this bread is sure to be a crowd-pleaser, making it a perfect choice for breakfast or a midday pick-me-up.

Vegan Zucchini Pineapple Bread

For those looking for a vegan option, this Vegan Zucchini Pineapple Bread is just the answer. This plant-based version combines the natural sweetness of pineapple with the moistness of zucchini, and the result is a loaf that’s tender, flavorful, and free of any animal products. It’s perfect for breakfast, snacks, or a dessert, and it’s so delicious that no one will even miss the eggs or dairy. With simple ingredients, this easy-to-make bread is the perfect treat for anyone on a vegan diet or simply looking to try something different.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup granulated sugar
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
3. In a separate bowl, mix the flaxseed with water and let sit for a few minutes to create the flax egg.
4. In a large bowl, combine the flax egg, sugar, oil, and vanilla extract.
5. Stir in the shredded zucchini and pineapple.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Vegan Zucchini Pineapple Bread offers a moist and satisfying loaf made entirely without animal products. The use of flaxseed as an egg substitute works wonders to keep the texture soft and moist, while the zucchini and pineapple infuse the bread with natural sweetness. Whether you follow a vegan diet or just want to try a plant-based alternative, this bread is an excellent choice. It’s just as tasty as traditional zucchini pineapple bread, and no one will miss the eggs or dairy. A great option for anyone looking for a vegan-friendly treat!

Spiced Zucchini Pineapple Bread with Ginger

This Spiced Zucchini Pineapple Bread with Ginger takes the classic zucchini pineapple combination and adds a warm and spicy twist. The ginger provides a bold, aromatic flavor that enhances the sweetness of the pineapple and the freshness of the zucchini. The result is a wonderfully fragrant, moist loaf with a kick of spice that makes it perfect for the fall and winter months. It’s an excellent choice for holiday gatherings or any time you want a flavorful bread with a bit of a twist.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp salt
• 2 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ½ cup chopped crystallized ginger (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, baking soda, cinnamon, ginger, and salt.
3. In a large bowl, beat the eggs and sugar until smooth. Add the oil and vanilla extract and mix well.
4. Stir in the zucchini and pineapple.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chopped crystallized ginger if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Spiced Zucchini Pineapple Bread with Ginger is a flavorful and fragrant twist on the traditional zucchini pineapple bread. The ginger adds warmth and complexity, making this bread an ideal choice for fall or holiday baking. It pairs beautifully with a warm cup of tea or coffee and is a great way to impress guests with its unique flavor. Whether served for breakfast, brunch, or as a dessert, this bread will bring a little extra spice to your baking repertoire.

Zucchini Pineapple Bread with Coconut

This Zucchini Pineapple Bread with Coconut is a tropical delight that combines the moistness of zucchini and pineapple with the rich flavor of coconut. The addition of shredded coconut adds a chewy texture and a subtle sweetness that pairs beautifully with the other ingredients. It’s an ideal loaf to serve as a dessert, snack, or even breakfast. The bread is light yet rich, with the coconut providing an extra layer of flavor that elevates this classic zucchini pineapple combination. A true treat for coconut lovers!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• ¾ cup brown sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ¾ cup shredded coconut (sweetened or unsweetened)
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a large bowl, beat the eggs and brown sugar until smooth. Add the oil and vanilla extract and mix well.
4. Stir in the zucchini and pineapple until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the shredded coconut and nuts (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The Zucchini Pineapple Bread with Coconut offers a delightful tropical twist on the traditional zucchini bread. The shredded coconut not only enhances the bread’s flavor but also adds a pleasant chewy texture that perfectly complements the moisture from the zucchini and pineapple. This bread is a wonderful choice for those who love coconut and crave a tropical flavor in their baked goods. It’s versatile enough to be enjoyed for breakfast or dessert, making it a great addition to any occasion.

Gluten-Free Zucchini Pineapple Bread

For those who are gluten-sensitive or prefer gluten-free baking, this Gluten-Free Zucchini Pineapple Bread is the perfect solution. Made with a combination of gluten-free flour and other natural ingredients, this bread retains all the deliciousness of the original zucchini pineapple bread, without the gluten. The bread is moist and flavorful, with the zucchini providing moisture and the pineapple adding sweetness. It’s a great option for anyone on a gluten-free diet or anyone looking for a healthier version of a classic treat.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour (ensure it contains xanthan gum)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan with gluten-free flour.
2. In a medium bowl, combine the gluten-free flour, baking soda, cinnamon, and salt.
3. In a large bowl, whisk the eggs and sugar until smooth. Add the oil and vanilla extract, and mix well.
4. Stir in the shredded zucchini and pineapple until thoroughly incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the nuts (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Gluten-Free Zucchini Pineapple Bread allows those on a gluten-free diet to enjoy the same delicious zucchini pineapple flavors without any compromise. It’s moist, tender, and packed with the sweetness of pineapple and the freshness of zucchini. The addition of nuts gives it an extra texture, but it can be omitted for those with nut allergies. This is an excellent choice for gluten-free guests at any gathering or for anyone who prefers gluten-free baked goods without sacrificing flavor.

Zucchini Pineapple Bread with Chocolate Chips

If you’re a fan of the classic zucchini pineapple bread but want to make it a little more indulgent, this Zucchini Pineapple Bread with Chocolate Chips is the recipe for you. The richness of the chocolate chips contrasts wonderfully with the moistness of the zucchini and pineapple, creating a decadent treat. It’s perfect for dessert, an afternoon snack, or even a sweet breakfast. This recipe brings the best of both worlds by combining the healthy benefits of zucchini with the delightful sweetness of chocolate.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ¾ cup mini chocolate chips
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, baking soda, salt, and cinnamon.
3. In a large bowl, beat the eggs and sugar until smooth. Add the oil and vanilla extract and mix well.
4. Stir in the shredded zucchini and pineapple.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the mini chocolate chips and walnuts (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Zucchini Pineapple Bread with Chocolate Chips takes a classic recipe and adds an indulgent twist with rich, melty chocolate chips. The contrast between the sweetness of the chocolate and the natural sweetness of the pineapple and zucchini makes this bread irresistibly delicious. It’s perfect for anyone who loves a sweet, decadent treat without compromising the familiar flavors of zucchini bread. This bread is a crowd-pleaser, perfect for special occasions or any time you need a comforting, satisfying snack.

Zucchini Pineapple Bread with Orange Zest

Infused with a refreshing hint of orange zest, this Zucchini Pineapple Bread is a perfect balance of sweet and citrusy flavors. The pineapple provides natural sweetness and moisture, while the zucchini ensures a soft texture. The addition of orange zest brings an aromatic citrus note that brightens the entire loaf, making each bite a delightful experience. This variation is perfect for anyone looking to elevate their zucchini pineapple bread with a burst of freshness that is both zesty and comforting.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• ¾ cup brown sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• Zest of 1 orange
• 2 tbsp orange juice
• ½ cup chopped almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a large bowl, beat the eggs and brown sugar until smooth. Add the oil, vanilla extract, orange juice, and orange zest and mix well.
4. Stir in the shredded zucchini and pineapple until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the chopped almonds (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Zucchini Pineapple Bread with Orange Zest offers a citrusy twist that elevates the traditional recipe. The subtle, fresh orange flavor enhances the natural sweetness of the pineapple and the moisture of the zucchini, creating a refreshing yet comforting bread. The addition of orange zest infuses every bite with brightness and fragrance, making this bread a perfect treat for a summer brunch or an afternoon snack. The crunchy almonds add a delightful contrast to the soft texture of the loaf, though they can be omitted for a nut-free version. This bread is sure to become a new favorite for anyone who enjoys a fruity and flavorful twist on classic baked goods.

Zucchini Pineapple Bread with Walnuts and Raisins

This Zucchini Pineapple Bread with Walnuts and Raisins is a hearty and delicious version of the traditional recipe. The zucchini and pineapple keep the bread moist and soft, while the walnuts add a rich, nutty crunch and the raisins offer a sweet chewiness. Together, they create a balanced loaf with different textures and flavors. Perfect for breakfast, a snack, or even a dessert, this bread is a great option for those who enjoy a more textured, flavorful zucchini bread with added layers of taste.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ½ cup walnuts, chopped
• ½ cup raisins
• 1 tsp ground nutmeg (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg (if using).
3. In a large bowl, whisk together the eggs, sugar, oil, and vanilla extract until smooth.
4. Stir in the shredded zucchini and pineapple, mixing until evenly combined.
5. Gradually fold in the dry ingredients into the wet ingredients, mixing until just combined.
6. Gently fold in the chopped walnuts and raisins.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Zucchini Pineapple Bread with Walnuts and Raisins is a satisfying, flavorful loaf that blends the natural sweetness of zucchini and pineapple with the nutty crunch of walnuts and the chewy sweetness of raisins. The combination of these ingredients creates a delightful texture contrast and depth of flavor, making this bread both comforting and hearty. Whether served for breakfast, as a midday snack, or for dessert, it’s a versatile and delicious option that everyone will enjoy. The nuts and raisins bring a richness that complements the light and moist crumb of the bread, offering a delightful treat for any occasion.

Zucchini Pineapple Bread with Maple Syrup

For a comforting and subtly sweet twist, this Zucchini Pineapple Bread with Maple Syrup combines the flavors of zucchini and pineapple with the rich, warm sweetness of maple syrup. The addition of maple syrup gives the bread an extra layer of flavor, enhancing the bread’s natural sweetness while adding complexity. This variation is perfect for anyone who loves the rich taste of maple and wants to try a different spin on the classic zucchini pineapple bread.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• ¾ cup granulated sugar
• ¼ cup maple syrup
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a large bowl, beat the eggs, sugar, and maple syrup until smooth. Add the oil and vanilla extract, mixing until well combined.
4. Stir in the shredded zucchini and pineapple until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the chopped nuts (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The addition of maple syrup to this Zucchini Pineapple Bread brings a natural sweetness and a touch of warmth that makes this loaf extra special. The rich flavor of maple syrup pairs beautifully with the moist zucchini and sweet pineapple, resulting in a deliciously comforting bread. This version is perfect for those who appreciate the distinctive flavor of maple and want to incorporate it into their baking. Serve it for breakfast, brunch, or as a delightful afternoon treat, and enjoy the warm, cozy flavors that this bread brings to the table.

Note: More recipes are coming soon!