Pineapple Zucchini Bread


Here is another wonderful way to use that bountiful vegetable that everyone loves and hates! This bread is spicy and moist, with a fruity flavor from the pineapple. You don’t taste the zucchini, but it adds a beautiful green speckle to each slice.

Please note: We doubled the recipe when we were making it for the photos. It works great to double the recipe, but be sure to follow the recipe! 🙂


Four eggs in a bowl.


Beat them until they are frothy.


Add the oil.


The sugar. Gotta have this stuff!


Add the sugar.


Mix well.


Be sure that the pineapple is really well drained. You don’t want a lot of excess moisture.


Add the zucchini, pineapple, and vanilla extract to the egg mixture.


Stir that together.


Measure the dry ingredients into a bowl.


Mix them together.



Add the dry ingredients to the batter all at once.


Mix it together…


…just until combined.

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Prepare a 9x5x3 inch loaf pan (or two if you are doubling the recipe) by cutting a piece of parchment paper or wax paper to fit in the bottom. Grease the sides of the pan.


Spoon the batter into the pan(s). Bake at 350 degrees F. for about 50 minutes, or until it tests done with a toothpick.


Perfectly baked!

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We sliced this loaf while it was still warm. It tastes delicious warm or refrigerated, but it definitely slices better after cooling completely.


Here is the other loaf, after refrigerating.


If you refrigerate the leftovers, be sure to have them covered completely, so they stay moist.

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Pineapple Zucchini Bread

2 eggs
1/2 cup cooking oil
1 cup granulated sugar
1 cup unpeeled shredded zucchini
1/2 cup crushed pineapple, drained
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon  baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped nuts

Beat eggs, oil, and sugar. Stir in zucchini, pineapple, and vanilla. Measure remaining seven ingredients into another bowl. Stir to distribute. Pour all at once into batter. Stir to moisten. Pour into greased 9x5x3 inch loaf pan. Bake at 350 degrees F. for 1 hour or until it tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter. Yield: 1 loaf.


Thank you for visiting A Homespun Country Life! 

~Kerstin, Elisabeth, and Gabrielle


2 thoughts on “Pineapple Zucchini Bread

    • Hi Melissa! This bread really is amazing! It’s one of Mom’s favorite recipes to make when our garden is bursting with zucchini in the summer! 😉 Let me know if you try it.

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