🍍 Pineapple Zucchini Bread – Moist, Tropical, and Guilt-Free!

I remember the first time I tried pineapple in bread. Honestly? I was skeptical. I mean, pineapple… in bread? But girl, let me tell you – the moment I sliced into that golden loaf and took a bite, I knew I was in trouble (the good kind). This recipe is soft, slightly tropical, perfectly spiced, and so addictive it should come with a warning.

It’s the kind of bread you bake once and suddenly everyone’s texting: “Hey, you got any of that pineapple zucchini magic left?”

🌿 Why Pineapple + Zucchini Works So Well

The pineapple gives the bread a juicy, tangy sweetness. The zucchini keeps it extra moist (without tasting like a vegetable at all – promise). Combine that with a little cinnamon and a touch of vanilla? Chef’s kiss.

Whether you’re making it for a lazy Sunday brunch or meal prepping snacks for the week, this is one of those recipes that feels fancy but is secretly super simple.

✨ What Makes This Bread So Special?

• Tropical Sweetness Without Refined Sugar – Naturally sweetened with pineapple and banana.
• Incredible Texture – Moist, soft, and tender.
• Healthy-ish – Packed with fiber and sneaky veggies.
• One-Bowl Wonder – Minimal dishes, maximum flavor.

🍍 Pineapple Zucchini Bread – Moist, Tropical, and Guilt-Free!

A soft, flavorful zucchini bread with the perfect hint of pineapple sweetness. Moist, lightly spiced, and made without refined sugar!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 ½ cups grated zucchini with skin, not squeezed
• 1 ripe banana mashed
• ½ cup crushed pineapple drained
• 2 eggs
• ¼ cup plain Greek yogurt or coconut yogurt for dairy-free
• 1 tsp vanilla extract
• 1 ½ cups whole wheat flour or all-purpose
• ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• Optional: ½ cup chopped pecans or coconut flakes

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, mash banana. Stir in eggs, yogurt, pineapple, vanilla, and zucchini.
3. Add in flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix until just combined.
4. Fold in pecans or coconut if using.
5. Pour batter into loaf pan and smooth the top.
6. Bake for 45–55 minutes, or until a toothpick comes out clean.
7. Cool 10 mins in the pan, then transfer to wire rack.

Notes

This bread is naturally sweetened with banana and pineapple, making it perfect for kids and adults alike. You can swap Greek yogurt with coconut yogurt for a dairy-free version. Want a tropical twist? Add shredded coconut or a handful of chopped pecans. Stores well in the fridge for up to 5 days, or freeze slices individually for a grab-and-go treat!