Zucchini Pineapple Bread

Although I’m not a huge fan of veggies, zucchini is such a comfort food of sorts for me. My grandfather passed away when I was 5 years old, and although I was young I was still old enough at that point to have some great memories of him. One is of him bouncing me on his knee and singing a little ditty to me in Italian. Another is of him and my uncle taking my cousin and I to the local park to fish and feed the ducks. Among some others, my absolute favorite memories are of him in his garden. He had a sprawling garden and grew countless vegetables: among those I remember are at least five different varieties of lettuce, spinach, peppers, green beans, tomatoes, onions, zucchini, squash, and every type of herb you can imagine. I used to “help” in the garden by putting one of my baby feet on his shovel when he was digging. I can vividly recall my mom and grandma going out to pick beans, tomatoes, and lettuce; when they came back in the kitchen would be dancing with the smell of fresh garden produce. Such an amazing smell! Now, as anyone who grows zucchini knows, once it gets going, you have zucchini coming out of your ears! My grandma has a stash of zucchini recipes in her collection that took full advantage of the garden bounty, and this is one of my absolute favorites.

As most zucchini breads are, this one is extremely moist, thanks to the combination of zucchini and the pineapple. And it’s a fabulous flavor combination as well! In addition to the pineapple, there are also chopped dates and walnuts in this bread. I love, love, love dates so that automatically makes this bread one of my favorites. When I was younger I loved to eat a slice of it slathered with cream cheese. Breakfast of champions!

Although I didn’t know him for very long, I think my grandfather would be proud of the interest I have taken in gardening (even if it is only containers at this point), and the love I have for enjoying truly good food. I wish he were still here so we could hang out in the garden together!

P.S. If you happened to see the Date, Rum & Pecan Ice Cream and are interested in making it, one bag of Dole dates just so happens to be the perfect amount for the ice cream and this bread :)

One year ago: Rocky Road Ice Cream
Two years ago: Italian Supreme Calzones
Three years ago: Thick and Chewy Chocolate Chip Cookies

Zucchini Pineapple Bread

Yield: Two 9x5-inch loaves

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Ingredients:

3 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon baking powder
2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
2 cups shredded zucchini, drained and water squeezed out
One 8-ounce can crushed pineapple, well drained
1 cup chopped dates
1 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees F. Butter two 9x5-inch loaf pans; set aside.

2. In a medium bowl whisk together the flour, baking soda, cinnamon, salt and baking powder; set aside.

3. In a large bowl, mix together the sugar, oil, eggs and vanilla extract until thick and combined (I used a hand mixer on medium speed, you could also use a whisk with a lot of elbow grease). Add the flour mixture and mix on low (or with a wooden spoon) until combined - the batter will be very thick. Using a spoon, gently stir in the zucchini and pineapple until evenly distributed. Lastly, stir in the chopped dates and walnuts.

4. Divide the batter between the two loaf pans. Bake for 1 hour, or until the tops are golden brown and a thin knife inserted in the center comes out clean. (If you see the loaves are browning too much, cover with foil.)

5. Cool in the pans for 10 minutes, then turn out onto cooling racks to finish cooling completely.

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40 Responses to “Zucchini Pineapple Bread”

  1. Alicia Marie on June 21, 2011 at 12:07 am

    This Looks DELISH. Thank you so much for sharing. I’m trying to build my repertoire of quick-breads and I’m actually trying a chocolate zucchini break this week. I’ll have to get some extra zucchini and try this one too!

    Reply

  2. Katrina on June 21, 2011 at 12:41 am

    This sounds so tasty. I’m excited to try the zucchini and pineapple together! Yum!

    Reply

  3. Blog is the New Black on June 21, 2011 at 5:28 am

    Sopunds like an awesome recipe! I happen to have most of these ingredients…

    Reply

  4. Lauren at Keep It Sweet on June 21, 2011 at 6:03 am

    Such a wonderful story about your grandfather. I can picture you “helping” him garden:-)

    Reply

    • Michelle on June 21st, 2011 at 9:42 am

      Thanks Lauren! I was actually trying to find an old picture of me with him in the garden to scan and put in here, but I couldn’t find it. Must be in my mom or grandma’s stash.

      Reply

  5. Heather (Heather's Dish) on June 21, 2011 at 8:06 am

    you had me at pineapple :) i love the use of it in breads and cakes…the flavor is so subtle yet punctuated and it just tastes good!

    Reply

  6. madge @ vegetariancasserolequeen on June 21, 2011 at 8:25 am

    What a touching story! You are so lucky to have been able to hold on to those memories from such a young age.

    The zucchini bread sounds great! I’ve yet to try a zucchini bread that I’ve been crazy over, but this one might be it…

    Reply

  7. Paula on June 21, 2011 at 9:21 am

    Such a sweet post to read. I’m sure your grandfather would be very proud of you indeed.
    Your bread looks delicious. I love the smell of zucchini bread cooking and can hardly wait to butter a warm slice.

    Reply

  8. Lori Lange on June 21, 2011 at 9:29 am

    Try topping it with a little bit of fresh ricotta cheese and apricot jam… trust me!

    Reply

    • Michelle on June 21st, 2011 at 9:42 am

      Oooh that sounds delicious Lori! I will definitely give that a try, thanks for the suggestion!

      Reply

  9. Erin on June 21, 2011 at 10:00 am

    I didn’t even think to put cream cheese on zucchini bread. Definitely doing that tomorrow with the loaf I made. Although I wish there were some pineapple in mine too. I love yours!

    Reply

  10. Jil @ Big City, Lil' Kitchen on June 21, 2011 at 10:34 am

    This sounds absolutely lovely – and you’re so right, foods just taste so much better when they are related to a fond memory.

    Reply

  11. Emily Malloy @Cleanliness on June 21, 2011 at 10:59 am

    This looks absolutely beautiful!

    Reply

  12. Fran on June 21, 2011 at 11:07 am

    I’ve never tried adding pineapple to my zucchini bread–must try soon! Love your blog–I’ve got it bookmarked and check it often. :-) I’ve only recently jumped into the recipe blogosphere myself. It truly meets the definition of “labor of love.” It’s a lot of fun but certainly a lot of work at the same time. I’m guessing you’d agree!

    Reply

  13. Steph@stephsbitebybite on June 21, 2011 at 11:43 am

    I still have zucchini bread on my list of “must makes” now I’m gonna have to throw some pineapple in it :)

    Reply

  14. Lisa @ The Cooking Bride on June 21, 2011 at 12:10 pm

    How interesting! I’m growing two zucchini plants – lots of blossoms but no zucchini yet. I can only hope to have them growing out my ears.

    Reply

  15. Kristin at Per L'Amore Di Cibo on June 21, 2011 at 12:18 pm

    This recipe sounds great. I love zucchini and pineapple so why not put them together. And I love the story along with it too!!

    Reply

  16. Lynne @ 365 Days of Baking on June 21, 2011 at 12:50 pm

    I have wonderful memories of spending time with my grandfather in his garden, too, Michelle. And I think that’s where I enjoyed being with him the most because it was “his” special area and somewhat sacred. He even called me his “little cucumber”.
    The pineapple sounds like a wonderful flavor to add which I hadn’t thought of before.
    Thanks for the post – you made my day.

    Reply

  17. Kimberly on June 21, 2011 at 1:18 pm

    We’ve made zucchini pineapple bread in my family for over 20 years! I make it all summer and every holiday season, it’s definitely one of my favorites!

    Reply

  18. My family may hate me for breaking away from our favorite blueberry-zucchini bread, but I really do have to give this a try. It just looks too fantastic. Thanks for passing along the recipe!

    Reply

  19. sherri lynn on June 21, 2011 at 2:08 pm

    I have a couple of zucchini in the fridge I was going to make chocolate zucchini bread with, but I don’t have enough zucchini. I think I’ll make this instead!

    Reply

  20. Kelli H (Made in Sonoma) on June 21, 2011 at 2:29 pm

    I know I would love this!

    Reply

  21. Ann on June 21, 2011 at 2:46 pm

    Wow! The bread looks amazing! I’m a huge fan of zucchini bread, but seldom indulge….I’m allergic to cinnamon.

    Reply

  22. The Café Sucré Farine on June 21, 2011 at 3:12 pm

    I have been making a very similar zucchini bread for years and it is the best! Another fun idea – spread each side with a little butter, pan toast until crisp and golden, serve with a scoop of vanilla ice cream and a drizzle of caramel – delish!

    Reply

  23. Alli on June 21, 2011 at 3:41 pm

    I absolutely adore the flavor dates give to bread. This sounds fantastic. What wonderful memories you have of your grandfather.

    Reply

  24. cat on June 21, 2011 at 3:54 pm

    This sounds spectacular, I’ve never made any zucchini breads before. Its been on my to-do list for sometime! Using pineapple sounds perfect, I bet fresh would work especially well too, since they are so sweet this time of year.

    Reply

  25. Sasa on June 21, 2011 at 4:30 pm

    I’ve used pineapple and zucchini separately in cakes but together – good idea. I bet this would be great with cream cheese icing…But then I think pretty much everything would be ;P

    Reply

  26. Tiffany on June 21, 2011 at 6:53 pm

    I can TOTALLY see how this would be super moist! Looks delish!

    Reply

  27. Happy When Not Hungry on June 21, 2011 at 10:13 pm

    This bread looks so moist and delicious! Love the addition of the pineapple!

    Reply

  28. Sheli on June 21, 2011 at 11:27 pm

    I can’t wait to try this recipe. I LOVE pineapple zucchini bread but misplaced my recipe. The pineapple adds a great flavor and moistness to the bread, so much so that I really don’t like plain zucchini bread anymore. Thanks so much!

    Reply

  29. Kate at FudgyGoodness on June 22, 2011 at 7:31 am

    This looks amazing! Zucchini and pineapple, what a wonderful combination. Thanks for sharing!

    Reply

  30. Mackenzie@The Caramel Cookie on June 22, 2011 at 7:51 am

    What a sweet story! This bread sounds very delicious!

    Reply

  31. Amber on June 22, 2011 at 8:03 am

    This looks awesome Chelle. I would have never thought to combine pineapple and zucchini. I will definately have to give it a try as soon as my in-laws garden is overflowing with zucchini.

    Reply

  32. Kathy A on June 22, 2011 at 9:10 am

    This is the exact recipe I use. It is the best. I have actually made 2 batches this week!!

    Reply

  33. Deborah Dowd on June 23, 2011 at 1:07 pm

    This sounds like a great combination, and healthy as well. I don’t share your love for dates so maybe more nuts for me!

    Reply

  34. Barbara on July 11, 2011 at 9:03 pm

    I have been using a different recipe (Paula Dean’s) for many years that was our family’s favorite, however this one is better. I made it yesterday, and will be making more soon as my garden is exploding with zucchini. Very moist, really don’t know the pineapple is there. (I left out the dates as I did not have any on hand, but will try with them at some point.) My new favorite. Thanks

    Reply

  35. Cindi on May 27, 2013 at 1:40 pm

    Can one (1) cup of unsweetened applesauce be used instead of the oil?

    Reply

    • Michelle on May 31st, 2013 at 5:50 pm

      Yes, you could, however, I’m not sure how it would affect the taste/texture.

      Reply

  36. Lindsay Lee on June 12, 2013 at 11:17 pm

    Could fresh pineapple be used instead of canned? If so, how would go about prepping it?

    Reply

    • Michelle on June 13th, 2013 at 10:33 am

      Hi Lindsay, I don’t see why not. I guess I would finely chop the pineapple, mash it up a bit, then measure out 8 ounces of pineapple with its juices (since that’s what you find in canned), then drain it.

      Reply

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