Zucchini Pineapple Bread – Moist Homemade Quick Bread Recipe
If you’re looking for a soft, flavorful quick bread that’s incredibly moist and easy to make, this Zucchini Pineapple Bread is the perfect recipe. Fresh grated zucchini and sweet crushed pineapple come together to create a tender loaf bursting with flavor, while warm cinnamon and nutmeg add a comforting homemade aroma. It’s a wonderful way to enjoy extra zucchini while baking a delicious treat that’s perfect for breakfast, snacks, or dessert.
The combination of zucchini and pineapple keeps this bread exceptionally moist without making it heavy. The zucchini blends seamlessly into the batter, adding texture and natural moisture, while the pineapple provides subtle sweetness and fruity flavor in every slice. Each loaf bakes with a beautifully golden crust and a soft, fluffy center that’s hard to resist.
Whether you’re baking for your family, preparing homemade gifts, or filling your kitchen with the comforting smell of fresh bread, this Zucchini Pineapple Bread is always a great choice. Enjoy it warm with butter, toasted for breakfast, or paired with coffee or tea for a delicious afternoon treat. Since this recipe makes two loaves, you’ll have plenty to share or freeze for later.
Ingredients:
3 cups all-purpose flour.
1½ teaspoons baking powder.
1½ teaspoons baking soda.
1 teaspoon salt.
1½ cups white sugar.
1 cup vegetable oil.
4 large eggs.
2 teaspoons vanilla extract.
1½ teaspoons ground cinnamon.
¾ teaspoon ground nutmeg.
2 cups finely grated zucchini, excess moisture squeezed out.
1 (8-ounce) can crushed pineapple, drained.
Instructions:
Step 1
Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
Step 2
Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
Step 3
In another bowl, whisk the sugar, vegetable oil, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
Step 4
Stir the grated zucchini and drained crushed pineapple into the wet mixture.
