Pioneer Woman Zucchini Pineapple Bread

Pioneer Woman Zucchini Pineapple Bread is made with crushed pineapple, grated zucchini, brown sugar, eggs, vegetable oil, cinnamon, and pecans. The result is an ultra-moist, tender loaf with a bright, zesty flavor and a wonderful soft crumb. It is the perfect twist on a classic snack and makes two generous loaves to share or freeze for later.

Try More Recipes:

• Pioneer Woman Zucchini Bread
• Pioneer Woman White Chocolate Bread Pudding
• Pioneer Woman Zucchini Brownies

🧡 Why You Will Love This Zucchini Pineapple Bread:

• Ultimate Moisture Guarantee: The combination of grated zucchini and crushed pineapple ensures this bread is incredibly moist and tender. It remains soft and delicious for days, even without refrigeration.
• Tropical Flavor Twist: It transforms a classic zucchini bread into something exciting. The pineapple adds a bright, zesty, and tropical tang that cuts through the richness of the oil and spices perfectly.
• It’s a Freezer MVP: This recipe makes two full loaves. You can enjoy one immediately and wrap the second one tightly to freeze. It thaws perfectly, making it a great quick snack or breakfast solution later.
• Super Customizable: You can easily fold in other tropical ingredients like shredded coconut or use walnuts instead of pecans. It’s a forgiving recipe that encourages creativity.

🍍 Pioneer Woman Zucchini Pineapple Bread Ingredients

For the Wet Ingredients:

• 4 large eggs
• 1 1/2 cups vegetable oil
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 teaspoons vanilla extract

For the Dry Ingredients & Additions:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 1/2 cups finely grated zucchini (lightly packed, do not squeeze)
• 1 can (8 ounces) crushed pineapple, well drained
• 1 cup chopped pecans or walnuts (optional)

🥮 How To Make Pioneer Woman Zucchini Pineapple Bread

1. Prep the fruit: Grate the zucchini (leaving the liquid). Open the can of crushed pineapple and drain the fruit thoroughly, pressing out any excess juice.
2. Mix the wet ingredients: Preheat your oven to 350°F (175°C). Grease and flour two standard loaf pans. In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth.
3. Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
4. Combine the mixtures: Pour the dry ingredients into the wet mixture. Stir gently with a spoon or spatula until they are just combined. Do not overmix.
5. Fold in the additions: Gently fold in the grated zucchini, drained crushed pineapple, and chopped pecans or walnuts until they are evenly distributed throughout the batter.
6. Bake the bread: Pour the batter evenly into the two prepared loaf pans. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool completely: Let the loaves cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

💭 Recipe Tips

• Drain the Pineapple: Unlike plain zucchini bread, you must thoroughly drain the crushed pineapple. Pineapple holds too much liquid, and if you don’t drain it, the bread will be dense and gummy.
• Don’t Overmix: This is a quick bread, meaning it relies on baking soda for lift. Overmixing develops the gluten and will result in a tough, heavy loaf instead of a light, soft crumb.
• Add Coconut: For an extra tropical flavor, stir in 1/2 cup of shredded, unsweetened coconut along with the pineapple and nuts.
• Test for Doneness: Quick breads can fool you. Always use a toothpick test in the center; if it comes out with moist crumbs but no wet batter, it is done.

🥛 What To Serve With Zucchini Pineapple Bread?

This Zucchini Pineapple Bread is best served warm spread a generous layer of cream cheese frosting or softened butter. For a classic Pioneer Woman style treat, serve it plain with a hot cup of coffee or cold glass of milk.

🎚 How To Store Leftovers Zucchini Pineapple Bread?

• Store: Wrap the fully cooled loaves tightly in plastic wrap or foil they will stay fresh at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freeze: This bread freezes beautifully wrap each cooled loaf tightly in plastic wrap then foil or place in a freezer bag it can be frozen for up to 3 months. Thaw on the counter overnight before serving.

🥵 How To Reheat Leftovers Zucchini Pineapple Bread?

Since this is an oil-based bread, it retains moisture well. The goal when reheating is to warm the bread gently without drying it out.

1. In the Oven or Toaster Oven (Recommended)

This method warms the bread gently and helps revive the crust.

• Preheat: Set the oven to $350^{circ}text{F}$ ($175^{circ}text{C}$).
• Whole Loaf: Wrap the loaf tightly in aluminum foil. Heat for 10–15 minutes. The foil traps moisture, keeping the inside soft.
• Slices: Place unwrapped slices on a baking sheet. Heat for 5–7 minutes.

2. In a Skillet or Toaster (Best for Day-Old Slices)

This is the most delicious way to eat leftovers, giving the slices a fresh, slightly crisp edge.

• Skillet: Melt a pat of butter in a non-stick skillet. Grill the slice over medium heat for 1–2 minutes per side until golden and warm.
• Toaster: Toast a slice until lightly golden, then serve immediately with butter.

3. In the Microwave (Fastest Method)

• Wrap a single slice in a paper towel. Heat for 15–20 seconds. This is just enough to warm it without compromising the texture.

FAQs

More Recipes:

• Pioneer Woman Zucchini Carrot Bread
• Pioneer Woman Strawberry Jam

📊 Zucchini Pineapple Bread Nutrition Facts

Serving Size: 1 slice (1/12 of one loaf)

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 70mg
• Sodium: 250mg
• Total Carbohydrate: 37g
• Dietary Fiber: 2g
• Sugars: 23g
• Protein: 4g

Pioneer Woman Zucchini Pineapple Bread

Recipe by Imen DridiCourse: Desserts, Breakfast, BrunchCuisine: AmericanDifficulty: Beginner

Servings

24

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

320

kcal

Pioneer Woman Zucchini Pineapple Bread is made with crushed pineapple, grated zucchini, brown sugar, eggs, vegetable oil, cinnamon, and pecans. The result is an ultra-moist, tender loaf with a bright, zesty flavor and a wonderful soft crumb. It is the perfect twist on a classic snack and makes two generous loaves to share or freeze for later.

Ingredients

• 4 large eggs

• 1 1/2 cups vegetable oil

• 1 cup granulated sugar

• 1 cup packed light brown sugar

• 2 teaspoons vanilla extract

• For the Dry Ingredients & Additions:

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• 1 1/2 cups finely grated zucchini (lightly packed, do not squeeze)

• 1 can (8 ounces) crushed pineapple, well drained

• 1 cup chopped pecans or walnuts (optional)

Directions

• Prep the fruit: Grate the zucchini (leaving the liquid). Open the can of crushed pineapple and drain the fruit thoroughly, pressing out any excess juice.
• Mix the wet ingredients: Preheat your oven to 350°F (175°C). Grease and flour two standard loaf pans. In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth.
• Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
• Combine the mixtures: Pour the dry ingredients into the wet mixture. Stir gently with a spoon or spatula until they are just combined. Do not overmix.
• Fold in the additions: Gently fold in the grated zucchini, drained crushed pineapple, and chopped pecans or walnuts until they are evenly distributed throughout the batter.
• Bake the bread: Pour the batter evenly into the two prepared loaf pans. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool completely: Let the loaves cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Notes

• Drain the Pineapple: Unlike plain zucchini bread, you must thoroughly drain the crushed pineapple. Pineapple holds too much liquid, and if you don’t drain it, the bread will be dense and gummy.
  Don’t Overmix: This is a quick bread, meaning it relies on baking soda for lift. Overmixing develops the gluten and will result in a tough, heavy loaf instead of a light, soft crumb.
  Add Coconut: For an extra tropical flavor, stir in 1/2 cup of shredded, unsweetened coconut along with the pineapple and nuts.
  Test for Doneness: Quick breads can fool you. Always use a toothpick test in the center; if it comes out with moist crumbs but no wet batter, it is done.