If you are a fan of quick breads, you’re going to love this old-fashioned pineapple zucchini bread with raisins and walnuts. It tastes just something grandma would make, and of course I mean that only in the best possible way. It makes two loaves, so it’s perfect for using up the abundance of zucchini that you can’t seem to give away toward the end of summer. Make one to enjoy now and freeze the other for later or share it with a friend. Adding pineapple to your zucchini bread takes it to the next level, giving it a burst of fresh, fruity flavor while keeping the bread extra moist and almost cake-like. Heck, you could even bake this in a 9×9-inch pan and top it with my famous cream cheese frosting and it would make one delicious dessert! Zucchini bread is beloved for its moist texture and versatility, but when you add crushed pineapple, it transforms into something truly special. This recipe combines the natural sweetness of pineapple with the subtle flavor of zucchini, creating a delightful balance that’s irresistible. Plus, it’s a great way to sneak in some veggies. If your garden’s bursting with summer zucchinis, I’ve got plenty of tasty ideas! Check out my recipes for Double Chocolate Zucchini Bread, Cheesy Zucchini Casserole, Lemon Poppy Seed Zucchini Bread, Zucchini Salad, and Droolworthy Zucchini Brownies with Chocolate Icing!
Why We Love This Recipe
The combination of zucchini and pineapple ensures each bite is tender, with just the right amount of sweetness. You can enjoy this bread for breakfast, as an afternoon snack, or even as a dessert with a dollop of cream cheese or butter. You can easily make extra loaves and store them in the freezer for later, so you’ll always have a delicious treat on hand.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
All-Purpose Flour – The base of the bread, giving it structure and softness. You can also substitute with whole wheat flour for a heartier texture. Ground Cinnamon – Adds warmth and a subtle spice that complements the sweetness of the pineapple and zucchini. Baking Soda – Helps the bread rise and ensures a fluffy texture. Baking Powder – Aids in the leavening, giving the bread an extra lift. Salt – Balances the sweetness and enhances the flavors of the other ingredients. Eggs – Bind the ingredients together and add richness. Granulated Sugar – Sweetens the bread, giving it that classic quick bread taste. Canola Oil – Keeps the bread moist. You can also use vegetable oil or even melted coconut oil for a hint of tropical flavor. Vanilla Extract – Adds a touch of sweetness and depth to the overall flavor. Crushed Pineapple – The star of the show! Adds moisture, sweetness, and a subtle tropical note to the bread. Chopped Walnuts (Optional) – Adds crunch and nutty flavor. Pecans or pistachios are great alternatives. Raisins (Optional) – For a chewy, sweet bite that pairs beautifully with the cinnamon and pineapple. Grated Zucchini – The secret to keeping the bread moist without overpowering the flavor. No need to squeeze out the liquid—it’s essential for the perfect texture.
How to Make Zucchini Pineapple Bread recipe
Tips for Success
Don’t squeeze the zucchini as the moisture from the zucchini is what makes this bread so wonderfully soft and moist. Overmixing the batter can lead to dense bread, so gently stir until the ingredients are just combined for the fluffiest texture. Use parchment paper as this will make lifting the bread out of the pan a total breeze and prevent any sticking to the sides. Feel free to customize the add-ins by swapping walnuts for pecans, or raisins for chocolate chips, to make the bread exactly how you like it!
Substitutions and Variations
You can swap all-purpose flour with whole wheat flour for a denser, heartier loaf, or use half whole wheat flour and half white flour to balance out the texture. You can easily replace walnuts with pecans, almonds, or pistachios, depending on your nut preference. Or, leave them out entirely for a nut-free version. Don’t like raisins? No problem! Substitute them with dried cranberries, chopped dates, or even mini chocolate chips for a sweeter twist. I know people love to hate on raisins, but I think they deserve way more respect than they get. Try my Old-Fashioned Raisin-Filled Cookies, Copycat Levain Oatmeal Raisin Cookies, or Sour Cream and Raisin Pie for even more deliciousness. Fresh pineapple is a great substitute for crushed pineapple, just make sure to chop it well in a food processor (affiliate link) and drain some of the juice to avoid too much excess moisture in the bread.
More Homemade Bread Recipes
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