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Pineapple Zucchini Bread

🍍 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
Cook Time 50 minutes
Total Time 1 hour
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 9x5-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!