Moist and delicious, this quick bread recipe uses a healthy dose of grated zucchini, pineapple, and whole wheat flour. It's very easy to make, keeps really well, and can be frozen. It also has walnuts for crunchiness and can be adapted into muffins or tube cakes.
An old-fashioned classic with a twist
This easy recipe is based on the first traditional zucchini bread I ever made. It turned out so wonderful that I hardly ever stray from it.
I tweaked it a little and added more wholesome ingredients to make it with less refined sugar and flour as I love a healthy zucchini bread recipe in the morning or as a snack.
- Make ahead and freeze: I always keep slices of this one in the freezer for quick breakfasts. Then simply let it thaw at room temperature or lightly warm it in the oven (my favorite way to eat it!). My brother might add that it makes the best toast with a honey or maple syrup drizzle.
- It's a quick and simple recipe. It uses oil instead of butter, making it very moist and a snap to put together. It's a great way to take advantage of this vegetable's bounty, which can sometimes be overwhelming.
- A healthier alternative: it uses part whole wheat flour that marries super well with the pineapple. It's sweet with an earthy undertone and crunch from the walnuts.
I must admit that I make an exception with the zucchini bundt cake because it has a cinnamon streusel that won me over, as it always does. But truthfully, this bread is my go-to recipe when it's that time of year, and I'm up to my eyeballs in zucchini.
Plus, that beautiful golden crust.
Similar to our popular banana bread with chocolate chips, it can also be made with all-purpose flour only. So omit it and use all regular all-purpose flour. Your choice.
FAQ
Not necessarily, unless the skin is too thick or has bruises. I buy firm, smooth zucchini and grate them with their skins because they will soften or dissolve during baking.
It might be that you beat it too much after adding the flour, that you're using a bad recipe, or the oven was not preheated. Those are the most common things why it might be dense and unappealing. Follow the instructions in the recipe card below and you'll have a great zucchini bread.
There might be too much liquid in the recipe, the pan might be too small for the amount of batter, or the oven might be set at the wrong temperature. Zucchini can release a lot of liquid after its grated, and you should squeeze it before adding it to the batter. Use the appropriate pan stated in the recipe, and always preheat the oven 20 minutes before baking.
Ingredient list
- Fresh zucchini: freshly grated zucchini is needed for this recipe.
- White flour: you can use all-purpose flour or white whole wheat flour. The latter doesn't have as much gluten as regular flour, so the bread might not rise as much.
- Whole wheat flour: use superfine flour, which has a consistency similar to regular flour. A coarser flour will render a more rustic loaf.
- Baking powder and baking soda: make sure they're not expired.
- Salt.
- Sugar: you can use coconut sugar or organic fine muscovado sugar, which are less refined than white sugar.
- Eggs: fresh, large.
- Vegetable oil: use coconut oil or a light extra virgin olive oil (if you like baking with it). But you can use any vegetable oil like sunflower or canola oil.
- Pineapple: fresh or canned pineapple (without sugar), both work. It adds moisture.
- Walnuts: they'll be chopped, so no need to buy the more expensive whole pieces.
- Ground cinnamon.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Steps to make zucchini bread
This is a simple recipe, similar to old-fashioned muffins where the dry ingredients are stirred in one bowl, the wet ingredients in another, and then both preparations are combined.
No need to beat. A spatula or spoon is enough.
- Put dry ingredients in a bowl and stir to combine.
- Mix wet ingredients in another bowl. Add the grated zucchini and mix.
- Combine both preparations and mix *just* until integrated. Don't overmix or use electric beaters, just a spatula.
- Add chopped pineapple and walnuts. Fold them in lightly.
Baking zucchini bread
Using the right-sized pan is essential for the batter to rise well and bake fully without overflowing or drying out too much.
When is the bread done: the pineapple and zucchini make this a moist bread, so the cake tester or toothpick will come out clean but shiny. The top will spring back when you softly touch it.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Zucchini: grate it with a coarse grater (large holes) or in the processor, as I do. Be careful not to make a zucchini paste if processing them. But make sure they are minced. This recipe doesn't work well if you coarsely chop the zucchini.
- Flour: you can use only all-purpose or cake flour, but I think that adding a part of whole wheat flour makes it richer. Make sure it is superfine for best results. I use one that is almost as fine as all-purpose. If you use a coarser whole wheat flour the bread will have a denser texture.
- Pineapple: I tried this recipe with both canned and fresh pineapple. The former gives better results, but if you want to use fresh fruit anyway, the bread will still be very good, but it will be less sweet and have less depth of flavor. Make sure the pineapple is finely chopped.
- Nuts: walnuts are perfect for this recipe, but pecans work just as well. I haven't tried it with any other nut, though I think macadamias and hazelnuts would probably work.
- Storing: this bread keeps well for one or two days at room temperature. But be careful if the room is hot since the fruit might ferment and ruin the bread. If that is the case I suggest you keep it in the fridge, well wrapped. You can also freeze it, well wrapped, for a month. I like to cut it before freezing and take out as many slices as I need. Then warm it in the oven or toast it. It's great with cream cheese, or plain at room temperature.
Zucchini pineapple muffins
I use this recipe to make amazing healthy zucchini muffins.
They are moist, sweet, and just delicious in the morning, my favorite time to eat them.
They don't even need a sprinkling of powdered sugar. However, you might want to add it if you want to increase the sweetness of the muffins.
How to make muffins: simply follow the recipe and use regular muffin tins with or without paper liners. Fill them ¾ full. This recipe yields a lot, like 24 regular muffins, so consider halving the recipe or be prepared to freeze some. Unless you have a huge household or school bake sale.
Related recipes you might like:
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Zucchini Walnut Bread
Ingredients
- 3 cups grated zucchini, about 2-3 medium, see Notes below
- 2 cups all-purpose flour, white whole wheat flour
- 1 cup whole wheat pastry flour, superfine
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 eggs, room temperature
- 1 ½ cups organic sugar, or coconut sugar
- 2 teaspoons vanilla extract
- 1 cup vegetable oil , I use coconut oil or light olive oil
- 1 cup crushed pineapple, drained
- 1 cup walnuts, chopped
Instructions
- Preheat the oven to 350ºF (180°C).
- Grease two 9- by 5-inch loaf pans. I like to line them with a strip of parchment paper (aluminum foil works too) covering the bottom and two short sides. It'll be easier to remove the loaf from the pan by lifting the ends of the paper.
- Have ready 3 cups grated zucchini. I recommend using a large-holed grater. Do not use a small hole grater as the zucchini clumps and doesn't distribute well in the batter.
- In a large bowl, stir together 2 cups all-purpose flour, 1 cup whole wheat pastry flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt and 1 teaspoon ground cinnamon.
- In a medium bowl, lightly beat 3 eggs, 1 ½ cups organic sugar, 2 teaspoons vanilla extract and 1 cup vegetable oil .
- Add the shredded zucchini to the wet ingredients and mix well. If they released liquid between the time you grated and added them to the batter, squeeze them out before adding.
- Add the flour mixture and stir *just* until combined. Do not beat or mix too much.
- Stir in 1 cup walnuts, chopped, and 1 cup crushed pineapple and mix well.
- Pour batter into the prepared loaf pans. Smooth top.
- Bake for about 50 minutes until a cake tester or toothpick comes out clean, and the loaf springs back when lightly touched.
- Cool on a wire rack before removing from the pans.
- Refrigerate leftovers covered in plastic wrap or in an airtight container.
Notes
Adapted from Kathleen's Bakeshop Cookbook, by Kathleen King
Suzanne R Wheeler says
I made this today and it is wonderful. Not too sweet, just the right moisture. Yummy.
Paula Montenegro says
So glad you liked it Suzanne!
Mary Cali says
Should the moisture be squeezed out of the grated zucchini before adding it to rest of ingredients?
Paula Montenegro says
Hi Mary, yes, it's better to squeeze any extra liquid that might've been released.
Gwyn J Booth says
Salt isn't in the ingredient list
Paula Montenegro says
It's 1/2 teaspoon. I added it. Thanks for the heads-up.
Naomi says
Am I supposed to squeeze the liquid from the zucchini?
Paula Montenegro says
Hi Naomi, I never found it to be necessary, but if your zucchini is too watery, or you grate it ahead and it starts to release some liquid. A large-holed grater will produce better results.
Tammy Kelbe says
How much salt?
Paula Montenegro says
Hi Tammy, it's 1/2 teaspoon
Sonia says
This looks so delicious! What. Great wat to feed your picky eaters veggies! Definitely saving it and trying it soon.
Traci says
I'm always up for zucchini bread and the addition of pineapple takes this recipe over the top! The kids are gonna love it! Thanks for another easy, delicious recipe 🙂
Tisha says
This recipe is great! Can't wait to try it! We love zucchini bread and the addition of pineapple! SO GREAT
Heidy L. McCallum says
I am so excited to try this recipe! I actually for the first time in my life have all the ingredients for a recipe on hand and totally stoked that I can get started immediately on your delicious-looking zucchini and pineapple bread.
Paula Montenegro says
Hope you like it Heidy!
Danielle says
I love the way you use zucchini in this recipe - such a great idea! I am really looking forward to trying it, too, although I do need to buy a pineapple first. Yum!