Zucchini Pineapple Bread
36 comments » 
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 walnutsDirections:
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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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!
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This sounds so tasty. I’m excited to try the zucchini and pineapple together! Yum!
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Sopunds like an awesome recipe! I happen to have most of these ingredients…
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Such a wonderful story about your grandfather. I can picture you “helping” him garden:-)
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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.
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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!
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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…
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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.
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Try topping it with a little bit of fresh ricotta cheese and apricot jam… trust me!
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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!
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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!
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This sounds absolutely lovely – and you’re so right, foods just taste so much better when they are related to a fond memory.
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This looks absolutely beautiful!
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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!
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I still have zucchini bread on my list of “must makes” now I’m gonna have to throw some pineapple in it
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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.
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This recipe sounds great. I love zucchini and pineapple so why not put them together. And I love the story along with it too!!
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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.
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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!
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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!
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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!
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I know I would love this!
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Wow! The bread looks amazing! I’m a huge fan of zucchini bread, but seldom indulge….I’m allergic to cinnamon.
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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!
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I absolutely adore the flavor dates give to bread. This sounds fantastic. What wonderful memories you have of your grandfather.
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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.
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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
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I can TOTALLY see how this would be super moist! Looks delish!
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This bread looks so moist and delicious! Love the addition of the pineapple!
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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!
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This looks amazing! Zucchini and pineapple, what a wonderful combination. Thanks for sharing!
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What a sweet story! This bread sounds very delicious!
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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.
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This is the exact recipe I use. It is the best. I have actually made 2 batches this week!!
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This sounds like a great combination, and healthy as well. I don’t share your love for dates so maybe more nuts for me!
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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
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