Zucchini Pineapple Bread

by Erin, The $5 Dinner Mom on September 7, 2008

Looking for a new quick bread!  I normally make banana bread because I already have “brown” bananas and don’t ever remember to get zucchini. BUT, since zucchini is super cheap right now (and my farmer’s market has a new “half priced” section for the produce that is ripe or overripe!!!) I decided to take advantage and make a little zucchini mix for the freezer! I used 4 zucchinis (total cost $2.25) and got 6 “bread” size portions…frozen into individual bags and then into freezer bags!

3 cups flour
3 eggs
1 1/4 c sugar
1 t each powder, soda, salt
1 c nuts (I omitted this!)
2 t vanilla
2 cup shredded zucchini
1/2 15 oz can crushed pineapple (I ran mine through the mini food processer)

1. Preheat oven 325. Spray 2 loaf pans. Mix ingredients well in bowl and scrape every last bit of dough into the pans!
2. Bake for 50-60 minutes, until knife comes out clean. Cool loaves on cooling rack and ENJOY!

I’m not doing a cost breakdown for these loaves since they are not a dinner, but I imagine they’d be about $3 each! I just wanted to share what we are enjoying lately!

{ 16 comments… read them below or add one }

Martha A. September 8, 2008 at 3:25 pm

Yum! I am going to have to try this recipe as it has no oil in it! I made a bunch last week with applesauce instead of oil that turned out good, but I am sure the pineapple makes it taste good! I got a bunch of huge zucchinis for free from a friend.


Michelle July 6, 2009 at 8:40 am

quick question …. did you freeze the zucchini or the entire bread mixture? I’m still getting my feet wet with freezer prep and cooking! Thanks!


Erin July 6, 2009 at 10:27 am

Bake, then freeze. You can also freeze the zucchini pieces and just put right into the batter while still frozen.


Micha July 10, 2009 at 9:04 pm

Looks good, Erin. Do you think I could use a Bundt pan instead of two loaf pans because I don’t own any usable loaf pans.


Erin July 11, 2009 at 7:02 am

I’m not sure about the bundt pan Micha…its worth a try! If the batter doesn’t fill it…perhaps make another half or full recipe of batter. This would also make great muffins!


Kathy July 20, 2009 at 7:01 pm

I love it….I made a loaf and 6 large muffins with this recipe…..Extremely moist….


mary July 26, 2009 at 10:53 pm

Erin – Did you drain the crushed pineapple or used all the liquid?


Erin July 26, 2009 at 10:59 pm

I drained them…but not totally dry!


Miriam August 20, 2009 at 1:21 pm

I have zucchini coming out my ears!! DH has requested Zucchini Bread, but I was dreading making it because it is such an “oily” recipe. I was poking around your site and found this… I think I will try it this afternoon! I can’t imagine how the pineapple must add such a delicious flavor!


ScrapperMom August 27, 2009 at 6:17 pm

I just made this and it was FABULOUS! Thanks for the great recipe. My 2 yr old loved it.


ScrapperMom August 27, 2009 at 6:19 pm

I just made this and it was FABULOUS! Thanks for the great recipe. My 2 yr old loved it. I made it in mini loaf pans and cooked for 45m.


Eve September 9, 2009 at 5:52 pm

Thanks for this oil free recipe. I love zucchini pineapple bread but can’t eat it because I get a migraine headache from breads made with oil. Can’t wait to make it.


NIkki June 26, 2012 at 10:37 am

I’ve made this as a bread and as muffins. Everyone loves them!! Many have said they taste great in the fruit salsa I make.


Sharayah Arnold September 21, 2012 at 11:47 am

My batter seems very stiff. Did you squeeze out the excess water from the zucchini like I did?? Maybe that’s my issue…


Erin, The $5 Dinner Mom September 21, 2012 at 12:41 pm

Could be Sharayah! It’s tough to write a recipe with zucchini, because that is a very moist ingredient and the water content can vary widely. Try adding a touch of milk to thin the batter.



Belinda July 25, 2013 at 8:40 pm

1 t each powder, soda, salt

This is baking powder and baking soda, aren’t they? Doesn’t say in the recipe and no one else asked.


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