28+ Delicious Zucchini Bread Recipes with Pineapple to Try Today

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Zucchini bread is a beloved classic, but when you add pineapple into the mix, it transforms into something truly special.

The natural sweetness and tropical tang of pineapple perfectly complement the mild, moist texture of zucchini, creating a bread that’s bursting with flavor and moisture.

Whether you’re looking for a healthier snack or a delightful breakfast treat, zucchini bread with pineapple offers a refreshing twist that’s both nutritious and delicious.

With so many variations available, from adding nuts and spices to incorporating other fruits and wholesome ingredients, these 28+ zucchini bread recipes with pineapple will inspire you to bake your next favorite loaf.

28+ Delicious Zucchini Bread Recipes with Pineapple to Try Today

Exploring these 28+ zucchini bread recipes with pineapple reveals just how versatile and delicious this combination can be.

Each recipe brings a unique twist, whether it’s the addition of nuts for crunch, oats for heartiness, or natural sweeteners for a healthier bite. Pineapple’s juicy sweetness not only enhances the flavor but also ensures every loaf is wonderfully moist.

Perfect for breakfast, snack time, or even dessert, these recipes provide plenty of options to satisfy your taste buds while sneaking in some extra veggies.

So, grab your baking tools and enjoy experimenting with these vibrant, flavorful breads that celebrate the best of zucchini and pineapple.

pineapple zucchini bread

Pineapple zucchini bread combines the moistness of fresh zucchini with the tropical sweetness of pineapple, creating a perfectly balanced loaf that’s both refreshing and wholesome.

This recipe uses natural sweeteners and whole wheat flour to keep it healthier than your average quick bread, making it a great option for breakfast or a snack that feels indulgent but nourishes your body.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 2 large eggs
  • ⅓ cup maple syrup or honey
  • ⅓ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (excess water squeezed out)
  • ½ cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, beat eggs with maple syrup, melted coconut oil, and vanilla extract.
  4. Add wet ingredients to the dry and stir until just combined.
  5. Fold in grated zucchini and crushed pineapple.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–55 minutes or until a toothpick inserted comes out clean.
  8. Cool completely before slicing.

This pineapple zucchini bread boasts a lovely moist texture and natural sweetness from the fruit, balanced with the subtle earthiness of whole wheat flour and zucchini.

It’s a delightful way to sneak more veggies and fruit into your diet.

tropical zucchini bread

Tropical zucchini bread brings a sunny twist to the classic recipe by incorporating pineapple and shredded coconut, making every bite taste like a mini vacation.

It’s lightly sweetened with honey and uses whole wheat flour for added nutrition, providing a satisfying texture with a vibrant flavor profile.

Perfect for a healthy dessert or an energizing snack.

Ingredients:

  • 1 ¾ cups whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 2 eggs
  • ¼ cup honey
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (well drained)
  • ¾ cup crushed pineapple, drained
  • ½ cup unsweetened shredded coconut

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. Combine flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  3. In a separate bowl, whisk eggs, honey, coconut oil, and vanilla extract.
  4. Mix wet ingredients into dry until just combined.
  5. Fold in zucchini, pineapple, and shredded coconut.
  6. Pour into the loaf pan and bake for 50 minutes or until a toothpick comes out clean.
  7. Cool fully before slicing and serving.

This tropical loaf is incredibly moist and aromatic, offering a delicious blend of pineapple and coconut with the subtle crunch of shredded zucchini.

It’s a refreshing alternative to traditional zucchini bread that feels light and nourishing.

pineapple coconut zucchini bread

Pineapple coconut zucchini bread is a moist, flavorful loaf that marries the juicy sweetness of pineapple with the nutty richness of coconut.

This recipe uses a combination of whole wheat and almond flour for texture and nutrition, plus a touch of maple syrup for natural sweetness.

It’s a perfect treat for those who want a healthier, yet indulgent bread option.

Ingredients:

  • 1 cup whole wheat flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 3 eggs
  • ⅓ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (water squeezed out)
  • ½ cup crushed pineapple, drained
  • ½ cup unsweetened shredded coconut

Instructions:

  1. Preheat oven to 350°F and line a loaf pan with parchment paper.
  2. In a bowl, mix whole wheat flour, almond flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla.
  4. Stir the dry ingredients into the wet ingredients until just combined.
  5. Fold in grated zucchini, pineapple, and shredded coconut.
  6. Transfer the batter to the prepared pan and smooth the top.
  7. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool completely before slicing.

This bread is wonderfully moist and flavorful, with tropical notes from pineapple and coconut that brighten the rich nutty base.

It’s an excellent choice for a wholesome snack or a unique breakfast treat that’s both satisfying and healthy.

pineapple walnut zucchini bread

Pineapple walnut zucchini bread offers a delightful combination of tropical sweetness and crunchy texture, making it a perfect healthy treat that balances flavors and nutrients.

The addition of walnuts adds heart-healthy fats and a satisfying bite, while the pineapple and zucchini keep the loaf moist and flavorful without excess sugar.

This recipe uses whole wheat flour and natural sweeteners to keep things wholesome.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 large eggs
  • ⅓ cup honey or maple syrup
  • ⅓ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (moisture squeezed out)
  • ½ cup crushed pineapple, drained
  • ½ cup chopped walnuts

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, mix together flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, whisk eggs, honey or maple syrup, melted coconut oil, and vanilla.
  4. Combine the wet and dry ingredients until just mixed.
  5. Fold in zucchini, pineapple, and walnuts.
  6. Pour the batter into the loaf pan and smooth the surface.
  7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool completely before slicing.

This bread delivers a wonderful balance of moist, sweet, and nutty flavors.

The walnuts add a crunchy texture that contrasts perfectly with the tender zucchini and juicy pineapple, making it a nutrient-packed snack or breakfast option.

pineapple oat zucchini bread

Pineapple oat zucchini bread is a hearty, wholesome loaf that features oats for added fiber and texture alongside juicy pineapple and fresh zucchini.

This recipe uses rolled oats and whole wheat flour, lightly sweetened with maple syrup, creating a satisfying bread that’s perfect for a healthy breakfast or snack.

The oats add a rustic chew that complements the softness from the pineapple and zucchini.

Ingredients:

  • 1 cup whole wheat flour
  • ½ cup rolled oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (squeezed dry)
  • ½ cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, mix flour, oats, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla.
  4. Combine wet and dry ingredients until just blended.
  5. Fold in zucchini and pineapple.
  6. Pour batter into the pan and smooth the top.
  7. Bake for 50 minutes or until a toothpick comes out clean.
  8. Cool completely before slicing.

This oat-rich zucchini bread has a lovely chew and hearty texture, enhanced by the sweet tang of pineapple.

It’s a great way to start your day or enjoy a nutritious snack that’s both filling and flavorful.

pineapple banana zucchini bread

Pineapple banana zucchini bread is a tropical-inspired loaf that combines the natural sweetness of ripe bananas with juicy pineapple and fresh zucchini.

This blend creates a moist, flavorful bread that’s sweetened naturally without refined sugars.

Using whole wheat flour adds fiber and nutrients, making this recipe a wholesome, delicious way to enjoy a sweet treat or breakfast.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 2 ripe bananas, mashed
  • 1 cup grated zucchini (moisture squeezed out)
  • ½ cup crushed pineapple, drained
  • 2 eggs
  • ⅓ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, combine mashed bananas, eggs, maple syrup, melted coconut oil, and vanilla.
  4. Stir wet ingredients into dry until just combined.
  5. Fold in grated zucchini and pineapple.
  6. Pour batter into the loaf pan and smooth the top.
  7. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  8. Let cool before slicing.

This bread is a moist, flavorful, and naturally sweet treat that combines three nutrient-rich fruits and vegetables in every bite.

It’s perfect for anyone seeking a healthier sweet bread that doesn’t compromise on taste.

pineapple ginger zucchini bread

Pineapple ginger zucchini bread adds a warm, spicy twist to the classic zucchini loaf by incorporating fresh ginger and juicy pineapple.

The ginger offers a subtle zing that pairs beautifully with the natural sweetness of the pineapple and the moist texture of zucchini.

This recipe is lightly sweetened with honey and uses whole wheat flour for a healthier version of a comforting treat.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated ginger
  • 2 large eggs
  • ⅓ cup honey
  • ⅓ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (excess moisture squeezed out)
  • ½ cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, and grated ginger.
  3. In a separate bowl, whisk eggs, honey, melted coconut oil, and vanilla extract.
  4. Mix wet ingredients into dry until just combined.
  5. Fold in zucchini and pineapple.
  6. Pour batter into the loaf pan and smooth the top.
  7. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool completely before slicing.

This bread has a wonderful balance of warmth from the ginger and sweetness from the pineapple, creating a moist, flavorful loaf perfect for breakfast or a cozy afternoon snack.

pineapple carrot zucchini bread

Pineapple carrot zucchini bread is a colorful and nutrient-packed loaf that blends the natural sweetness of pineapple and carrots with the moisture of zucchini.

This recipe is packed with veggies and fruits but keeps the sugar content low, using maple syrup as a natural sweetener.

Whole wheat flour adds fiber, making this bread a nutritious option for any time of day.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 2 eggs
  • ⅓ cup maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (well drained)
  • ½ cup crushed pineapple, drained
  • ½ cup grated carrot

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. Mix flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
  3. In another bowl, whisk eggs, maple syrup, coconut oil, and vanilla extract.
  4. Stir wet ingredients into dry ingredients until just combined.
  5. Fold in zucchini, pineapple, and grated carrot.
  6. Pour batter into loaf pan and smooth the top.
  7. Bake for 50 minutes or until a toothpick comes out clean.
  8. Let cool completely before slicing.

The combination of pineapple, carrot, and zucchini gives this bread a natural sweetness and extra moisture, making every bite rich in flavor and nutrients.

It’s a perfect healthy option for kids and adults alike.

pineapple almond zucchini bread

Pineapple almond zucchini bread features the lovely pairing of tropical pineapple and crunchy almonds for a nutritious, satisfying loaf.

The almonds add a pleasant crunch and boost protein and healthy fats, while pineapple and zucchini provide natural sweetness and moisture.

This recipe uses whole wheat flour and is lightly sweetened with honey, creating a balanced and flavorful bread perfect for any occasion.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup honey
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (water squeezed out)
  • ½ cup crushed pineapple, drained
  • ½ cup chopped almonds

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, whisk eggs, honey, coconut oil, and vanilla extract.
  4. Combine wet and dry ingredients until just mixed.
  5. Fold in zucchini, pineapple, and chopped almonds.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 50–55 minutes or until a toothpick inserted comes out clean.
  8. Allow to cool before slicing.

This bread offers a delightful combination of moist sweetness and crunchy texture with every bite.

The pineapple and zucchini keep it tender and flavorful, while almonds add a nutritious crunch that complements the tropical taste beautifully.

pineapple coconut zucchini bread

Pineapple coconut zucchini bread combines the tropical flavors of sweet pineapple and shredded coconut with moist zucchini for a light yet indulgent treat.

This recipe uses whole wheat flour for added fiber and a touch of honey to keep the sweetness natural.

The shredded coconut adds texture and a subtle nutty flavor that complements the pineapple’s juicy brightness, making this bread perfect for breakfast or a wholesome snack.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup honey
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (squeezed dry)
  • ½ cup crushed pineapple, drained
  • ½ cup unsweetened shredded coconut

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, beat eggs, honey, melted coconut oil, and vanilla extract.
  4. Add wet ingredients to dry ingredients and stir just until combined.
  5. Fold in grated zucchini, pineapple, and shredded coconut.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool completely before slicing.

This bread is a tropical delight with moist, tender crumb and a chewy texture from the coconut.

The pineapple provides a burst of natural sweetness that pairs beautifully with the warm cinnamon and coconut, making it a refreshing twist on classic zucchini bread.

pineapple spice zucchini bread

Pineapple spice zucchini bread is a fragrant, moist loaf bursting with warm spices and tropical sweetness.

This recipe combines grated zucchini and crushed pineapple with aromatic spices like cinnamon, nutmeg, and cloves, creating a flavorful and comforting bread that’s perfect for cooler months or anytime you want a little cozy sweetness.

The recipe is lightly sweetened with maple syrup and uses whole wheat flour for added nutrition.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 eggs
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (moisture squeezed out)
  • ½ cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla extract.
  4. Stir wet ingredients into dry ingredients until just combined.
  5. Fold in zucchini and pineapple.
  6. Pour batter into prepared loaf pan and smooth the top.
  7. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
  8. Cool completely before slicing.

This bread delivers a warm and inviting flavor profile with the perfect balance of spice and sweetness.

The pineapple adds a juicy tang that brightens the loaf, while the zucchini ensures a moist and tender crumb — an excellent choice for breakfast or an afternoon treat.

pineapple chia zucchini bread

Pineapple chia zucchini bread is a nutrient-dense loaf that incorporates chia seeds for extra fiber, omega-3s, and a subtle crunch.

Combined with the natural sweetness and moisture from pineapple and zucchini, this bread is a wholesome, satisfying option for anyone looking to add more healthy ingredients into their diet.

It’s lightly sweetened with honey and uses whole wheat flour, making it a perfect snack or breakfast option.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup honey
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (moisture squeezed out)
  • ½ cup crushed pineapple, drained
  • 2 tbsp chia seeds

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, whisk eggs, honey, melted coconut oil, and vanilla extract.
  4. Combine wet and dry ingredients until just mixed.
  5. Fold in zucchini, pineapple, and chia seeds.
  6. Pour batter into loaf pan and smooth the top.
  7. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
  8. Cool completely before slicing.

The addition of chia seeds gives this zucchini bread a pleasant crunch and boosts its nutritional profile significantly.

The pineapple and zucchini keep the bread moist and sweet without added refined sugar, making it an excellent choice for a healthy, flavorful treat.

pineapple oat zucchini bread

Pineapple oat zucchini bread offers a hearty and wholesome twist on traditional zucchini bread by incorporating oats for added texture and fiber.

The natural sweetness of pineapple combined with moist zucchini creates a tender crumb, while oats add a subtle nutty flavor and extra nutrition.

This recipe uses whole wheat flour and a touch of maple syrup to keep it naturally sweet, making it a satisfying and healthy choice for breakfast or snack time.

Ingredients:

  • 1 cup whole wheat flour
  • ½ cup rolled oats
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ¼ cup maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (excess moisture squeezed out)
  • ½ cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, combine whole wheat flour, oats, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla extract.
  4. Stir wet ingredients into dry ingredients until just combined.
  5. Fold in grated zucchini and pineapple.
  6. Pour batter into the prepared loaf pan and smooth the surface.
  7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool before slicing.

This bread combines the tropical juiciness of pineapple with the hearty texture of oats and zucchini, offering a balanced and delicious loaf perfect for a healthy start to your day.

pineapple walnut zucchini bread

Pineapple walnut zucchini bread is a flavorful and nutrient-packed treat that brings together the sweetness of pineapple and the crunch of toasted walnuts.

This recipe uses whole wheat flour for fiber and is lightly sweetened with honey to keep it wholesome.

The walnuts add a lovely crunch and boost heart-healthy fats, while the zucchini and pineapple ensure the bread stays moist and flavorful, making it a wonderful snack or breakfast option.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup honey
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (well drained)
  • ½ cup crushed pineapple, drained
  • ½ cup chopped walnuts, toasted

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, beat eggs, honey, melted coconut oil, and vanilla extract.
  4. Stir wet ingredients into dry until just combined.
  5. Fold in zucchini, pineapple, and toasted walnuts.
  6. Pour batter into the prepared pan and level the top.
  7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool completely before slicing.

The crunchy walnuts add depth to the moist, fruity bread, making it a perfect balance of textures and flavors that’s both delicious and nutritious.

pineapple banana zucchini bread

Pineapple banana zucchini bread is a tropical-inspired, naturally sweetened loaf that uses ripe bananas and crushed pineapple to enhance the moisture and flavor.

The combination of banana and pineapple with shredded zucchini results in an incredibly tender and flavorful bread.

Whole wheat flour and a small amount of honey keep it healthy, while the natural sugars from the fruit provide a delightful sweetness without overpowering.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup honey
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (water squeezed out)
  • ½ cup crushed pineapple, drained
  • 1 ripe banana, mashed

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. Combine flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
  3. In another bowl, whisk eggs, honey, coconut oil, and vanilla extract.
  4. Stir wet ingredients into dry ingredients until just mixed.
  5. Fold in grated zucchini, pineapple, and mashed banana.
  6. Pour batter into prepared loaf pan and smooth top.
  7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool completely before slicing.

This bread’s natural sweetness and moist texture make it a crowd-pleaser.

The pineapple and banana blend beautifully to create a fruity, tender loaf that’s perfect for breakfast or a wholesome snack.

pineapple carrot zucchini bread

Pineapple carrot zucchini bread is a colorful, nutrient-packed loaf that brings together three powerhouse vegetables and fruits to create a moist and flavorful treat.

The combination of grated carrots, zucchini, and crushed pineapple adds natural sweetness, moisture, and texture without relying heavily on refined sugars.

Whole wheat flour and warm spices like cinnamon and nutmeg add depth, making this bread a wholesome and delicious way to sneak more veggies into your diet.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • 2 eggs
  • ⅓ cup honey
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • ¾ cup grated zucchini (excess moisture squeezed out)
  • ½ cup grated carrot
  • ½ cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, combine whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk eggs, honey, melted coconut oil, and vanilla extract.
  4. Stir wet ingredients into dry ingredients until just combined.
  5. Fold in grated zucchini, carrot, and pineapple.
  6. Pour batter into prepared loaf pan and smooth the top.
  7. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
  8. Cool completely before slicing.

This bread offers a wonderful blend of textures and flavors — the carrots add a slight sweetness and slight crunch, the pineapple brightens the loaf with tropical notes, and the zucchini keeps it moist and tender.

It’s an excellent choice for a nutritious breakfast or snack.

pineapple almond zucchini bread

Pineapple almond zucchini bread combines the tropical sweetness of pineapple with the subtle crunch and nuttiness of almonds, making for a flavorful and satisfying loaf.

Whole wheat flour and natural sweeteners like honey keep this recipe wholesome.

The addition of chopped almonds not only adds texture but also provides heart-healthy fats and protein, creating a balanced and delicious bread that’s great for any time of day.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup honey
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (well drained)
  • ½ cup crushed pineapple, drained
  • ½ cup chopped almonds

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. Mix flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
  3. Whisk eggs, honey, melted coconut oil, and vanilla extract in another bowl.
  4. Combine wet and dry ingredients gently until just combined.
  5. Fold in zucchini, pineapple, and chopped almonds.
  6. Pour batter into the prepared pan and level the surface.
  7. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
  8. Let cool fully before slicing.

The crunchy almonds add a delightful texture contrast to the moist and fruity bread.

This loaf is perfect for anyone who enjoys a nutty twist on their zucchini bread and wants a nourishing snack or breakfast option.

pineapple maple zucchini bread

Pineapple maple zucchini bread highlights the natural sweetness of pineapple paired with rich, deep maple syrup for a comforting, moist loaf.

The combination of these two natural sweeteners, along with grated zucchini, creates a flavorful, tender bread with a subtly sweet finish.

Using whole wheat flour keeps it nutritious, and warm spices like cinnamon enhance the flavor profile, making it a cozy treat ideal for any time of the day.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup pure maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (squeezed dry)
  • ½ cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla extract.
  4. Stir wet ingredients into dry until just combined.
  5. Fold in grated zucchini and pineapple.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
  8. Allow to cool completely before slicing.

This bread’s subtle sweetness from pineapple and maple syrup complements the moist zucchini perfectly.

The warm cinnamon notes round out the flavor, making it a delightful loaf that’s great for breakfast, snack time, or even dessert.

pineapple coconut zucchini bread

Pineapple coconut zucchini bread is a tropical-inspired treat that combines the juicy sweetness of pineapple with the rich, nutty flavor of shredded coconut.

This recipe uses whole wheat flour and natural sweeteners to keep it healthy while offering a moist, tender crumb.

The coconut adds a lovely chewy texture and pairs beautifully with the fresh pineapple and zucchini, creating a flavorful loaf perfect for breakfast or a midday snack.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup honey or maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (excess moisture squeezed out)
  • ½ cup crushed pineapple, drained
  • ½ cup unsweetened shredded coconut

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, whisk eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
  4. Stir wet ingredients into dry ingredients until just combined.
  5. Fold in grated zucchini, pineapple, and shredded coconut.
  6. Pour batter into the prepared pan and smooth the surface.
  7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool completely before slicing.

This bread’s tropical flavors and moist texture make it an irresistible choice for anyone looking for a healthier sweet bread with a unique twist.

pineapple spice zucchini bread

Pineapple spice zucchini bread adds a warm and aromatic touch to the classic zucchini loaf with a blend of spices like cinnamon, nutmeg, and cloves.

The crushed pineapple brings a burst of sweetness and moisture that balances the spices perfectly.

Whole wheat flour and natural sweeteners keep this bread on the healthier side while the spice blend evokes cozy, comforting vibes, making it perfect for fall or winter baking.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 eggs
  • ⅓ cup honey or maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (well drained)
  • ½ cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, whisk eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
  4. Stir wet ingredients into dry until just combined.
  5. Fold in zucchini and pineapple.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
  8. Cool before slicing.

This bread’s inviting spice aroma paired with pineapple’s bright sweetness makes for a comforting and flavorful loaf that’s perfect for the holiday season or any chilly day.

pineapple yogurt zucchini bread

Pineapple yogurt zucchini bread uses Greek yogurt to add extra moisture and a slight tang to the bread, enhancing its tender crumb and flavor.

The crushed pineapple contributes natural sweetness and juiciness, while whole wheat flour keeps it wholesome and fiber-rich.

This recipe is a delicious way to enjoy a healthier zucchini bread with added protein and probiotics from the yogurt, making it a nourishing and tasty option.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup honey or maple syrup
  • ⅓ cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (water squeezed out)
  • ½ cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, whisk eggs, honey or maple syrup, Greek yogurt, and vanilla extract.
  4. Stir wet ingredients into dry until just mixed.
  5. Fold in grated zucchini and pineapple.
  6. Pour batter into the prepared pan and smooth the surface.
  7. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
  8. Let cool before slicing.

This bread’s creamy texture and moist crumb make it a delightful, health-conscious choice, perfect for breakfast or a nourishing snack anytime.

pineapple walnut zucchini bread

Pineapple walnut zucchini bread is a wholesome and flavorful loaf that pairs the sweet juiciness of pineapple with the satisfying crunch of toasted walnuts.

This recipe uses whole wheat flour and natural sweeteners for a healthier twist, while the walnuts add heart-healthy fats and a nutty depth that complements the moist zucchini and pineapple perfectly.

It’s an excellent choice for a nutritious breakfast or an afternoon snack.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup honey or maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (excess water squeezed out)
  • ½ cup crushed pineapple, drained
  • ½ cup chopped walnuts, toasted

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, beat eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
  4. Stir the wet ingredients into the dry until just combined.
  5. Fold in grated zucchini, pineapple, and toasted walnuts.
  6. Pour the batter into the loaf pan and smooth the top.
  7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool completely before slicing.

The combination of crunchy walnuts with juicy pineapple and moist zucchini creates a delightful texture contrast and flavor harmony that will keep you coming back for more.

pineapple oat zucchini bread

Pineapple oat zucchini bread offers a hearty and wholesome twist by incorporating rolled oats into the batter, adding extra fiber and texture.

The sweetness of crushed pineapple balances the earthiness of the oats and zucchini, making a moist and nourishing loaf.

This bread is perfect for those looking for a filling breakfast or snack that’s both tasty and good for digestive health.

Ingredients:

  • 1 cup whole wheat flour
  • ½ cup rolled oats
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup honey or maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (water squeezed out)
  • ½ cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, combine whole wheat flour, oats, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, whisk eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
  4. Mix wet ingredients into dry ingredients until just combined.
  5. Fold in grated zucchini and pineapple.
  6. Pour batter into prepared loaf pan and smooth the surface.
  7. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
  8. Cool completely before slicing.

This loaf is delightfully hearty, with the oats adding chewiness and the pineapple contributing a burst of sweetness and moisture, making it a fantastic choice for a balanced and satisfying treat.

pineapple flax zucchini bread

Pineapple flax zucchini bread is a nutritious loaf that boosts your intake of omega-3 fatty acids and fiber by adding ground flaxseed to the batter.

The crushed pineapple adds natural sweetness and moisture, perfectly complementing the tender zucchini.

Using whole wheat flour and natural sweeteners keeps this bread healthy while still delivering on taste and texture, making it a guilt-free indulgence.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 2 tbsp ground flaxseed
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup honey or maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (excess moisture squeezed out)
  • ½ cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, mix whole wheat flour, ground flaxseed, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, whisk eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
  4. Combine wet and dry ingredients until just mixed.
  5. Fold in grated zucchini and pineapple.
  6. Pour batter into the loaf pan and smooth the surface.
  7. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
  8. Allow to cool completely before slicing.

Adding flaxseed not only enhances the bread’s nutrition but also gives it a slight nutty flavor that pairs beautifully with the tropical sweetness of pineapple and the mild taste of zucchini.

It’s a perfect snack for health-conscious eaters.

pineapple banana zucchini bread

Pineapple banana zucchini bread is a deliciously moist and naturally sweet loaf that combines the tropical flavor of pineapple with the creamy richness of ripe bananas.

This recipe uses whole wheat flour and minimal added sugar, making it a healthier option without sacrificing taste.

The blend of banana and pineapple keeps the bread tender and flavorful, while the zucchini adds moisture and a subtle veggie boost.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 ripe bananas, mashed
  • 2 eggs
  • ⅓ cup honey or maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (excess moisture squeezed out)
  • ½ cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, mix mashed bananas, eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
  4. Stir wet ingredients into dry ingredients until just combined.
  5. Fold in grated zucchini and pineapple.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool completely before slicing.

The pairing of banana and pineapple gives this zucchini bread a tropical twist with a rich, moist texture that’s perfect for a wholesome breakfast or snack any time of day.

pineapple carrot zucchini bread

Pineapple carrot zucchini bread is a nutrient-packed loaf that combines three vegetable and fruit powerhouses to deliver incredible flavor and moisture.

The carrots add natural sweetness and texture, while the pineapple brings juiciness and a tropical note.

Using whole wheat flour and natural sweeteners, this bread is a perfect way to sneak more veggies into your diet without sacrificing flavor or moistness.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup honey or maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (water squeezed out)
  • ½ cup grated carrots
  • ½ cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, combine eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
  4. Stir wet ingredients into dry ingredients until just combined.
  5. Fold in zucchini, carrots, and pineapple.
  6. Pour batter into the loaf pan and smooth the surface.
  7. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
  8. Cool completely before slicing.

This bread is wonderfully moist and packed with layers of natural sweetness and texture from the carrots and pineapple, making it a wholesome and flavorful treat for all ages.

pineapple almond zucchini bread

Pineapple almond zucchini bread offers a delightful combination of tropical sweetness and nutty crunch.

The crushed pineapple adds moisture and a bright fruity flavor, while sliced almonds give the bread a satisfying texture and a boost of healthy fats.

Using whole wheat flour and natural sweeteners makes this bread a healthier alternative to traditional quick breads, perfect for a nourishing snack or breakfast.

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • ⅓ cup honey or maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (excess moisture squeezed out)
  • ½ cup crushed pineapple, drained
  • ½ cup sliced almonds, toasted

Instructions:

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, combine eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
  4. Stir wet ingredients into dry until just mixed.
  5. Fold in zucchini, pineapple, and toasted sliced almonds.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool completely before slicing.

The crunchy almonds add a lovely contrast to the moist bread, while the pineapple keeps every bite juicy and flavorful, making this a deliciously balanced and healthy quick bread option.

Conclusion

From tropical-inspired quick breads to hearty, wholesome loaves, the pairing of zucchini and pineapple offers endless delicious possibilities. These 28+ recipes showcase how easily you can elevate classic zucchini bread by adding pineapple’s bright, juicy character. Whether you prefer your bread with a nutty crunch, a hint of spice, or a touch of natural sweetness, you’ll find a recipe here that suits your mood and nutritional goals. Baking zucchini bread with pineapple is a wonderful way to enjoy a treat that feels indulgent but is packed with wholesome ingredients, making it a perfect addition to any baking repertoire.

Ruth J. Pickett

Ruth J. Pickett is the founder of Foodline24.com, a website dedicated to sharing all kinds of recipes for cooks of every level. With a deep love for food and years of kitchen experience, Ruth curates simple, flavorful dishes that inspire everyday cooking. Her mission is to make cooking easy, enjoyable, and accessible to everyone.

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