Pineapple Zucchini Bread Recipes That Stay Moist and Wow

Moist, tropical loaves with easy prep, pantry staples, and big flavor—perfect for brunch, bake sales, or freezing for busy weeks.

You want a quick loaf that crushes cravings, uses up zucchini, and tastes like vacation? Here’s the play: mash up sweet pineapple with garden-fresh squash, add warm spice, and let your oven do the flexing. The result is a golden, ultra-moist bread that keeps for days and actually freezes like a champ. No fancy equipment, no chef diploma, just simple steps that deliver bakery-level slices. Busy schedule, picky eaters, tight budget—this one checks all the boxes.

Why You’ll Love This Recipe

• Big moisture, zero sogginess: Crushed pineapple and zucchini keep every bite tender without turning the crumb wet.
• One-bowl friendly: Minimal dishes, maximum payoff. You can whisk it up while the oven preheats.
• Pantry smart: Uses everyday staples: flour, oil, eggs, sugar, cinnamon—even the can of pineapple hiding in the back.
• Versatile: Bake as a loaf, muffins, mini loaves, or add-ins like coconut and walnuts. Your call.
• Make-ahead beast: Stays fresh for days and freezes like a dream for a grab-and-go breakfast.
• Kid and crowd approved: Sweet, cozy spices with a subtle tropical vibe—brunch people will ask for seconds.
• Flexible diet-wise: Easy swaps for dairy-free, whole wheat, or even gluten-free blends.

Ingredients

• 2 cups (260 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs, room temperature
• 1/2 cup (120 ml) neutral oil (canola, grapeseed, or light olive)
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (about 180 g) grated zucchini, lightly pressed but not dry
• 1 cup (225 g) canned crushed pineapple, well drained (reserve a tablespoon of juice for optional glaze)
• Optional add-ins: 1/2 cup chopped walnuts or pecans; 1/2 cup unsweetened shredded coconut; zest of 1 lime or lemon

Instructions

1. Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment and lightly grease. Parchment overhang helps you lift the loaf out cleanly.
2. Prep the produce. Grate zucchini on the medium holes of a box grater. Spread it on a clean towel and lightly press to remove excess moisture—don’t wring it dry.
3. Drain the crushed pineapple in a sieve. Press gently with the back of a spoon to remove extra juice. Use crushed pineapple, not tidbits.
4. In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until well combined.
5. In another bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and glossy.
6. Pour the wet ingredients into the dry. Stir with a spatula until just combined—no dry streaks, a few small lumps are fine. Do not overmix.
7. Fold in the zucchini and drained pineapple, plus any add-ins like nuts or coconut. The batter will be thick and speckled.
8. Scrape into the prepared pan and smooth the top. For a pretty finish, sprinkle a teaspoon of sugar over the batter.
9. Bake 55–65 minutes, or until a toothpick comes out with a few moist crumbs and the center springs back. FYI: an instant-read thermometer should read about 200°F (93°C).
10. If the top browns too fast, tent loosely with foil during the last 15 minutes.
11. Cool in the pan for 15 minutes, then lift out to a rack. Cool completely before slicing so the crumb sets and stays moist.
12. Optional pineapple glaze: whisk 1/2 cup (60 g) powdered sugar with 1–2 teaspoons reserved pineapple juice and a pinch of salt. Drizzle over the cooled loaf.

How to Store

Let the loaf cool fully. Wrap tightly in plastic or store in an airtight container at room temperature for up to 3 days. The flavors meld and slice texture improves by day two.

For longer storage, refrigerate wrapped for up to 7 days. Bring slices to room temp or warm briefly in a low oven to revive the crumb.

Freeze whole or sliced: double-wrap in plastic and foil (or use a freezer bag). It keeps well for 2–3 months. Thaw overnight in the fridge. To refresh, warm in a 300°F (150°C) oven for 8–10 minutes.

Health Benefits

• Zucchini adds fiber plus vitamin C, potassium, and hydration—sneaky veg that nobody complains about.
• Pineapple brings vitamin C and naturally occurring bromelain enzymes for a bright flavor and tender crumb.
• Oil over butter keeps saturated fat in check and delivers a softer, more tender loaf that stays moist.
• Smart swaps work: Use half whole-wheat flour for extra fiber, or add nuts for healthy fats and crunch.
• Manage sweetness: You can reduce total sugar by 2–3 tablespoons without tanking texture, especially if you glaze.

Don’t Make These Errors

• Wringing zucchini bone-dry: You need some moisture for a soft crumb. Lightly press; don’t squeeze it into oblivion.
• Skipping the pineapple drain: Excess juice makes soggy centers. Drain well and press gently in the sieve.
• Using pineapple chunks: Tidbits sink and create wet pockets. Crushed pineapple disperses evenly.
• Overmixing the batter: This builds gluten and toughens your loaf. Stir until just combined, then stop.
• Wrong pan size: A too-small pan overflows, too large dries out. Stick to a 9×5-inch loaf or adjust time for muffins/mini loaves.
• Impatient slicing: Cutting while hot squashes the crumb. Cool completely to lock in moisture and get clean slices.
• Overbaking (or underbaking): Start checking at 50 minutes. Look for 200°F internal or a few moist crumbs on the tester.
• Measuring flour by scooping: It compacts flour and dries the loaf. Spoon and level, or weigh for accuracy.
• Forgetting salt: A little salt makes the sweet, spice, and pineapple pop. Don’t skip it.

Mix It Up

• Coconut-lime twist: Add 1/2 cup unsweetened shredded coconut and the zest of 1 lime. Finish with a lime-pineapple glaze.
• Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans. Toast them first for extra flavor.
• Spice it bold: Swap ginger for 1/2 teaspoon cardamom, or add 1/4 teaspoon allspice for a cozy bakery vibe.
• Chocolate chip upgrade: Stir in 1/2 cup mini chocolate chips. Pineapple + chocolate? It slaps—IMO, keep chips mini.
• Whole-wheat blend: Use 1 cup all-purpose + 1 cup white whole-wheat flour. Add 1–2 tablespoons extra pineapple juice if the batter seems thick.
• Gluten-free: Use a 1:1 gluten-free baking blend. Let the batter rest 10 minutes before baking to hydrate the flours.
• Dairy-free: The base recipe already is. If glazing, use a splash of pineapple juice or dairy-free milk instead of regular milk.
• Muffins or minis: Portion into a 12-cup muffin tin (lined). Bake 20–24 minutes. Mini loaves bake in 25–35 minutes.
• Cream cheese swirl: Beat 4 oz softened cream cheese with 2 tablespoons sugar and 1 egg yolk. Swirl into batter before baking.
• Streusel top: Mix 1/3 cup flour, 1/3 cup brown sugar, 3 tablespoons cold butter, and a pinch of salt. Crumble on top before baking.

FAQ

Do I need to squeeze the zucchini completely dry?

No. Lightly press out excess liquid, but don’t wring it dry. A little moisture is essential for a tender crumb and keeps the loaf from drying out on day two.

Can I use fresh pineapple instead of canned crushed pineapple?

Yes, but chop it very finely and pulse in a food processor until it resembles crushed pineapple. Measure 1 cup and drain well. Fresh can be juicier, so take your time draining.

Why did my bread sink in the middle?

Common culprits: underbaking, too much liquid (poorly drained pineapple), or too much leavening. Bake until it hits 200°F (93°C) in the center and a toothpick shows a few moist crumbs.

Can I reduce the sugar?

Yes. You can cut 2–4 tablespoons without harming texture. If you reduce more, consider adding the optional glaze for balance or expect a slightly less tender crumb.

How do I make muffins instead of a loaf?

Divide the batter among 12 lined muffin cups and bake at 350°F (175°C) for 20–24 minutes. Start checking at 18 minutes; look for springy tops and a clean tester.

Can I make this vegan?

Yes. Replace eggs with 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, rested 10 minutes). Use oil as directed and verify your sugar is vegan-friendly.

What oil works best?

Neutral oils like canola, grapeseed, or light olive oil. Melted coconut oil works too—just bring eggs to room temp so the oil doesn’t re-solidify.

Can I add raisins or cranberries?

Absolutely. Fold in 1/2 cup raisins or dried cranberries. If they’re very dry, soak them in hot water for 10 minutes, drain, and pat dry before using.

How do I prevent the top from overbrowning?

Tent the loaf loosely with foil during the last 15 minutes of baking. Also bake on the middle rack and verify your oven runs at the correct temperature (ovens lie—use an oven thermometer).

How long does it keep?

At room temp, up to 3 days in an airtight container. Refrigerated, up to a week. Frozen, 2–3 months. Slice before freezing for easy, single-serve thawing.

The Bottom Line

This pineapple-zucchini loaf hits that sweet spot: easy method, pantry ingredients, and a moist crumb that stays great for days. Drain the pineapple, don’t overmix, and bake until just done—then watch the slices disappear. Keep it classic or play with coconut, nuts, and lime to match your vibe. Simple, reliable, and ridiculously good—bookmark it now and thank yourself later.