Photo: Randy Mayor; Styling: Jan Gautro
Yield
2 loaves, 14 servings per loaf (serving size: 1 slice)

This zucchini quick bread has a tropical twist to it - crushed pineapple!  Cinnamon and vanilla tie the flavors together and make this a delicious treat for breakfast or a snack.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

Step 3

Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Chef's Notes

This recipe makes two loaves. Freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty aluminum foil, for up to one month. Thaw at room temperature. Slices are good microwaved at HIGH for 10 to 15 seconds.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Great twist to regular bread

JenniferM
August 19, 2015
I end up with a ton of Zucchini this time of year and get tired of a dozen loaves of regular zucchini bread in the freezer all year so we made the chocolate chip zucchini bread and this one.  Both are worth the effort.  We loved the pineapple in this one, added something extra without being overpowering.  Great and light for a summer quick bread.

kbolton1's Review

kbolton1
August 30, 2013
Perhaps it was because I froze the bread and ate it later, but I did not enjoy the pineapple in this recipe. In fact, I was repelled by the texture. Until I realized it was pineapple chunks, I thought the bread hadn't been fully mixed before cooking. Perhaps better fresh?

MaryAdz's Review

nanadabbs
June 26, 2013
This is definitely a family favorite. The flavor is great and with the addition of pineapple it stays so light and moist.

CHILDERS1's Review

rgibson3026
June 20, 2013
We love this bread. Super moist, delicious & nutritious. I love that this bread is not as oily as the traditional zucchini bread. The pineapple adds moisture without grease. All my kids love this & they don't really notice the zucchini.

nanadabbs's Review

Rebait
May 31, 2013
N/A

ChefKiki's Review

Hagger
May 11, 2013
Yummy! So moist and sweet.

Hoppenrey's Review

MaryAdz
January 21, 2013
I made this tonight and it is wonderful. I used coconut oil instead of the canola oil, 4 egg whites because I didn't have any egg substitute and threw in some blueberries for fun. Very moist and delicious!

JenniferM's Review

japleve
August 29, 2012
This was really delicious. I only made half the recipe but next time will make the full amount. Everyone raved about this, including my picky kids. I will definitely make this again when I have extra zucchini on hand.

TJsMom's Review

Eatwell94
August 19, 2012
I had been making a similar recipe (from my husband's grandmother) which called for 1 cup of oil for the past 22 years. I can honestly say that decreasing the oil by 1/3 cup is not noticeable at all. Even my zucchini hating children absolutely love this bread. I have also added a dash of nutmeg and a cup of chopped nuts occasionally; topping the slices of zucchini bread with cream cheese is extra yummy. The moist bread also freezes really well.

GayleR's Review

TJsMom
July 07, 2012
Delicious! I used yellow squash and a 20-ounce can of pineapple.