Every year I look forward to having more zucchini than I know what to do with from my garden. And for those rainy summer days when you want something warm and sweet, or if you’re like me and love these sweet spiced breads for breakfasts, there is very little that I enjoy as much as this homemade zucchini bread.
The chunks of pineapple add a tang and moisture to the zucchini bread that I always look forward to. I highly recommend serving it warm with some salted butter.
As an Amazon Associate I earn from qualifying purchases.
Enjoy my recipes and patterns and want to support my site? Want to get a gift for yourself or others at the same time? Check out my Shop! New patterns, supplies, and jewelry added regularly.
Zucchini Pineapple Bread
Make one for you and one for a neighbor, or keep them both to yourself, I won’t judge.
Whisk together dry ingredients in a medium sized mixing bowl.
In a stand mixer with the batter attachment, mix wet ingredients thoroughly.
Add dry ingredients to stand mixer on low speed. Mix until fully incorporated.
Pour batter into 2 greased loaf pans.
Bake for 50-60 minutes, or until an inserted toothpick comes out cleanly. (see note)
Notes
It is possible to make just one loaf at a time, just use 2 eggs and split the rest of the ingredients in half.
Zucchini can be shredded with a mandolin, cheese grater, or food processor. Make sure to pat away extra moisture from the shredded zucchini.
There will be chunks of pineapple in the bread which may make the toothpick appear sticky even though the bread is fully cooked. Use your best judgement.
