Vintage Tropical Pineapple Zucchini Bread
By Rebecca St.Clair
This delicious pineapple zucchini bread recipe is a charming blend of garden-fresh zucchini, bright pineapple, and decadent white chocolate chips. Sweet, satisfying, and full of nostalgic charm.
The tropical pineapple, creamy white chocolate, and naturally moist zucchini makes this dessert bread a cozy treat with just the right pop of surprise flavours. This loaf is sunshine, comfort, and Grandma’s kitchen all rolled into one.
This is the perfect easy treat to use up some of that garden-fresh zucchini. A wholesome quick and easy snack or satisfying grab-and-go breakfast, packed with old-fashioned comfort.
Why You’ll Love This Recipe
Quick and Easy – The batter mixes up quickly and easily, all you need to do is pop it in the oven and fill your house with the delicious baked aroma.
Wholesome ingredients – Packed with wholesome ingredients like zucchini, pineapple, and raisins, while still tasting like a sweet treat.
Fresh and moist – The moisture from the zucchini and pineapple will keep this dessert loaf fresh and moist.
Full of flavour – Packed with garden-fresh and tropical flavours, this recipe is an extra flavourful version of the classic zucchini bread.
How to store pineapple zucchini bread
At room temperature
- Allow the dessert bread to cool to room temperature
- Keep in an airtight container or wrap completely in plastic wrap
- The loaf will stay fresh for up to 3 days
Fridge
- Allow the zucchini bread to cool to room temperature
- Store in an airtight container or wrap completely in plastic wrap
- Keep in the fridge for up to 7 days
Freezer
- Allow the zucchini bread to cool to room temperature
- Store in an airtight container or wrap completely in plastic wrap, then wrap in foil or place in a freezer bag
- Keep in the freezer for up to 3 months
Substitutions for zucchini bread
This zucchini bread recipe is pretty forgiving and easy to make substitutions or additions to without much issue.
Some great additions you might want to try are,
- Seeds like pumpkin, sunflower, poppy, or chia.
- Fruit like chopped apples, pears, Craisins, or other small dried fruit.
- Chopped nuts like walnuts, macadamia nuts, or pecans.
- Warm spices like cinnamon, nutmeg, cardamom, or allspice.
- Add a simple vanilla glaze to the top after baking
Some great substitutions you might want to try are,
- Replace the oil in this recipe with apple sauce or Greek yogurt.
Ingredients
Zucchini – Also called courgette, use grated fresh zucchini for this recipe.
Eggs – Helps bind the ingredients together.
Vanilla – Flavour.
Flour – I used all-purpose flour for this recipe.
Salt – Flavour.
Baking powder – For lift and rise.
Baking soda – For lift and rise.
Sugar – I used granulated white sugar for this recipe.
Oil – Use a mild tasting oil.
Pineapple – I used drained, canned pineapple chunks.
White chocolate chips – Can be replaced with nuts or your favourite type of chocolate.
Raisins – Can be replaced by other dried fruit.
How to make Pineapple Zucchini Bread
- Preheat the oven to 350 °C (180 °F).
- Grease and line 2 loaf pans.
- Grate 2 medium zucchinis or enough to give you 2 cups of grated zucchini.
- Spread the grated zucchini out on a clean kitchen cloth and sprinkle with a pinch of salt. Set aside for a few minutes.
- In a large bowl, add 1 cup oil, 3 eggs, 2 teaspoons vanilla, and 2 cups of sugar.
- Whisk this together until light and creamy.
7. In a separate bowl, whisk together 3 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder.
8. Using the kitchen towel, squeeze out most of the moisture from the zucchini.
9. Add the zucchini and the raisins to the dry mixture. Mix it into the flour with your fingertips to break up any lumps.
10. Fold the wet ingredients into the dry ingredients, until the mixture just comes together.
11. Drain 1 can of pineapple chunks and add to the batter along with 1 cup of white chocolate chips. Fold this into the batter.
12. Spread the batter into the 2 greased and lined loaf pans.
13. Bake in the preheated oven for 1 hour or until set and a skewer inserted into the centre comes out clean.
14. Allow the bread to cool in the pan 10 minutes before slicing and serving.
Pineapple Zucchini Bread
Tropical pineapple, creamy white chocolate, and naturally moist zucchini makes this dessert bread a cozy treat with just the right pop of surprise flavours.
Ingredients
- 2 medium grated zucchinis
- 3 eggs
- 2 tsp vanilla 10 ml
- 2 cups sugar 400 g
- 1 cup oil 250 ml
- 1 tsp baking powder 5 g
- 1 tsp baking soda 5 g
- 1 tsp salt 5 g
- 3 cups flour 450 g
- 1/2 cup raisins 75 g
- 1 can crushed pineapple, drained
- 1 cup white chocolate chips 175 g
Instructions
- Preheat the oven to 350 °C (180 °F).
- Grease and line 2 loaf pans.
- Grate 2 medium zucchinis or enough to give you 2 cups of grated zucchini.
- Spread the grated zucchini out on a clean kitchen cloth and sprinkle with a little bit of salt. Set aside for a few minutes.
- In a large bowl, add 1 cup oil, 3 eggs, 2 teaspoons vanilla, and 2 cups of sugar.
- Whisk this together until light and creamy.
- In a separate bowl, whisk together 3 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder.
- Using the kitchen towel, squeeze out most of the moisture from the zucchini.
- Add the zucchini and the raisins to the dry mixture. Mix it into the flour with your fingertips to break up any lumps.
- Fold the wet ingredients into the dry ingredients, until the mixture just comes together.
- Drain 1 can of pineapple chunks and add to the batter, along with 1 cup of white chocolate chips. Fold this into the batter.
- Spread the batter into the 2 lined loaf pans.
- Bake in the preheated oven for 1 hour or until set and a skewer inserted into the centre comes out clean.
- Allow the bread to cool in the pan 10 mins before slicing and serving.
Notes
Replace the raisins or white chocolate chips in the recipe with chopped nuts like walnuts, macadamia nuts, or pecans.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 287Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 25mgSodium 177mgCarbohydrates 40gFiber 1gSugar 25gProtein 3g
Nutrition information isn’t always accurate.
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