When I bake Pioneer Woman’s zucchini pineapple bread, it always feels like a treat. The zucchini makes the bread soft and moist, while the pineapple brings a gentle sweetness that I really enjoy.
I love how it works for both breakfast and dessert—sometimes I’ll have a slice with my morning coffee, and other times I’ll serve it after dinner.
The best part for me is the smell while it bakes; it fills my kitchen with warmth and makes me want to cut into it right away. This bread feels simple, comforting, and always worth making.
Why You’ll Love This Recipe
You’ll love this zucchini pineapple bread because it’s soft, moist, and has just the right balance of flavors.
The zucchini gives it a tender texture, and the pineapple adds a gentle sweetness that makes it feel a little brighter than most quick breads. I like how easy it is to make, yet it still tastes special enough to serve any time of day.
You can enjoy it warm with your morning coffee, or save a slice for a simple dessert after dinner. For me, it’s the kind of recipe that feels comforting and homemade, the one I keep coming back to when I want something familiar and satisfying.
What You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 cup zucchini, grated and lightly squeezed dry
- 1 cup canned crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
Pro Tips
- Lightly squeeze zucchini to remove excess water, but don’t dry it out completely.
- Drain crushed pineapple well, or the bread may be too wet.
- Toast nuts before adding for extra depth of flavor.
- Mix gently once flour is added—overmixing can make the bread dense.
- Let the bread cool fully before slicing for clean cuts.
Tools You’ll Need
- Mixing bowls
- Whisk and spatula
- Box grater for zucchini
- Strainer for pineapple
- 9×5-inch loaf pan
- Parchment paper (optional, for easy removal)
Substitutions & Variations
- Flour: Swap half the all-purpose flour for whole wheat for a nuttier loaf.
- Sweetener: Replace sugar with coconut sugar or honey for a different sweetness.
- Add-ins: Mix in raisins, dried cranberries, or shredded coconut for variety.
- Topping: Sprinkle with raw sugar or streusel before baking for a crunchy top.
- Glaze: Add a simple powdered sugar glaze for a dessert-style loaf.
Make-Ahead Tips
You can prepare the batter and refrigerate it overnight before baking. Just bring it to room temperature for 20 minutes before placing in the oven.
The bread also freezes beautifully. Wrap cooled loaves tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw at room temperature before slicing.
Step-by-Step Instructions
1. Preheat Oven
Preheat oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Mix Wet Ingredients
In a large bowl, beat eggs and sugar until light. Add oil and vanilla, whisking until smooth.
4. Add Zucchini and Pineapple
Fold in grated zucchini and drained pineapple until combined.
5. Combine Wet and Dry
Add dry ingredients to wet ingredients, mixing gently until just combined. Stir in nuts if using.
6. Transfer to Pan
Pour batter into prepared loaf pan, smoothing the top with a spatula.
7. Bake
Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean.
8. Cool and Slice
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions
This bread is delicious on its own, but you can elevate it with a pat of butter, cream cheese, or even a drizzle of honey. It pairs beautifully with coffee or tea for breakfast or an afternoon treat.
For dessert, serve slices warmed with a scoop of vanilla ice cream. It’s also great as a lunchbox snack or wrapped up as a homemade gift.
Leftovers & Storage
Store leftover bread wrapped in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Freeze slices individually wrapped for grab-and-go snacks. Simply thaw on the counter or pop into a toaster for quick enjoyment.
Nutrition & Benefits
Zucchini adds fiber, vitamin C, and antioxidants, while pineapple brings natural sweetness and vitamin C. Walnuts or pecans add healthy fats and protein, making the bread more satisfying.
Though it’s a sweet treat, it’s lighter than many cakes and offers a nice balance of flavor and nutrition when enjoyed in moderation.
Recipe FAQs
1. Do I need to peel the zucchini?
No, the peel is tender and adds color and nutrients.
2. Can I make muffins instead of a loaf?
Yes, divide batter into a muffin tin and bake for 18–22 minutes.
3. What if I don’t have crushed pineapple?
You can chop canned pineapple tidbits finely as a substitute.
4. Can I make this gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.
5. How do I know when the bread is done?
Insert a toothpick into the center—it should come out clean or with a few moist crumbs.
A Sweet Loaf with a Tropical Twist
This Pioneer Woman zucchini pineapple bread is proof that simple ingredients can create something truly special. It’s moist, flavorful, and versatile enough to serve at breakfast, snack time, or even dessert.
Once you make it, it will quickly become a family favorite—one of those recipes you come back to whenever you want a reliable, comforting bake. It’s a perfect loaf to share, gift, or enjoy all to yourself.
