• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Waiting for Blancmange
  • About
  • Recipes
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    • Overhead shot of white chocolate hazelnut blondies with Happy Hippos candy bars on top.
      White Chocolate Hazelnut Blondies
    • Close up shot of a slice of blackberry tiramisu. A fork has taken a bite out of the tiramisu which is sat on a small plate.
      Bramble Blackberry Tiramisu
    • Close up shot of chocolate chip oatmeal pistachio cookie broken in half revealing gooey soft inside of a freshly baked cookie.
      Oatmeal Chocolate Pistachio Cookies
    • A slice of homemade apple pie on a blue and white plate with a dessert fork. The pie is topped with ice cream and a generous drizzle of caramel sauce.
      Apple Pie with Apple Caramel Sauce
    • Black Velvet layer cake, with a slice cut and partly pulled out showing the layers. The cake is on a glass cake stand.
      Black Velvet Cake
    • Close up of blackberry curd in a glass jar.
      Easy Homemade Blackberry Curd
    • Close up shot of pouring a rich purple blackberry simple syrup from a small jug into a purple bowl blurred below.
      Bramble Blackberry Simple Syrup
    • Overhead shot of a British Christmas cake fresh from the oven, being fed bourbon with a spoon. The cake is still in its lined baking pan, which is sat on trivet to cool.
      Easy British Christmas Cake
    • Stack of butterscotch chip biscoff oatmeal cookies. The top cookie is split in half to show to oozy biscoff filling.
      Butterscotch Biscoff Oatmeal Cookies
    • Overhead shot of a pumpkin pie with graham cracker crust. The pie is covered in whipped cream and a sprinkle of cookie crumbs. A slice is being removed from the pie.
      Pumpkin Pie with Graham Cracker Crust
    • Overhead shot of Biscoff fudge brownies cut into pieces and sat on a white countertop.
      Biscoff Brownies
    • Close up of fudgy dark chocolate black cocoa spider web brownies with candy eyes on top.
      Spider Web Brownies
    Home » Recipes » Breads and Donuts

    Easy Zucchini Bread Recipe with Pineapple - Best Moist Breakfast Bake

    Published: Aug 6, 2020 · Modified: Aug 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This easy moist zucchini bread recipe is a family favourite and a freezer staple. With added cinnamon and crushed pineapple, it is a delicious sweet breakfast or afternoon snack.

    Taking a piece off the top of a stack of zucchini bread slices.

    Ingredients for Easy Zucchini Bread

    In my humble opinion, this is the best ever zucchini loaf recipe! In order to make these cinnamon spiced loaves, you'll need:

    • Flour - either all purpose flour or plain flour work in this recipe.
    • Ground cinnamon
    • Baking soda
    • Baking powder
    • Salt
    • Sugar - superfine granulated or caster sugar are my go to sugars for this recipe.
    • Eggs
    • Oil - I recommend using flavourless oil, such as vegetable oil, canola oil, grapeseed or rapeseed oils. If you are a fan of baking with olive oil, you can make an olive oil zucchini bread simply by substituting the flavourless oil with olive oil. Do just be aware that this will impact the flavour.
    • Vanilla extract
    • Pineapple - tinned crushed pineapple is the best option. If you can't find crushed pineapple, you can substitute with other tinned pineapple that you 'crush' yourself either with a food processor or by breaking it up with a knife or your fingers. I've had to do this many times over the years as crushed pineapple wasn't really available in UK grocery stores until recently.
    • Zucchini - or in some countries 'courgette'. You want this roughly grated.
    Ingredients for a classic dairy free zucchini loaf recipe.

    How to Make My Classic Zucchini Bread

    Grating Zucchini

    So, in order to make this recipe, you'll ideally have a reasonable grater for your zucchini.

    I once made this recipe using a microplane intended for zesting lemons. It was a long and arduous process. While it did technically work - I would certainly not suggest it!

    To grate a zucchini, the best option is a classic box grater, using the side with the large shredding holes (not the mandolin side and also not the finer shredding/grating sides). This will give you nice shredded pieces that are large enough to add a small bit of pleasant texture to the bread.

    Easy Batter

    The batter for this recipe is a bit odd, but couldn't be easier! This my grandmother's zucchini bread recipe and is a classic of quick mixing.

    All you need to do is add all of your wet ingredients - the oil, eggs, vanilla, pineapple, zucchini and also the sugar - to a large bowl and whisk together. I like to use a flat whisk because it avoids bits getting trapped inside the wire cage of a classic balloon whisk.

    In a separate bowl stir your dry ingredients - the flour, cinnamon, leavening agents and salt. Add this mixture to your wet ingredients and whisk to combine. You don't want to over beat, but you do want to ensure there aren't any unmixed pockets of dried ingredients.

    Large mixing bowl with sugar, oil, eggs, vanilla, crushed pineapple and shredded zucchini.
    Adding dry ingredients to the batter.

    Preparing Loaf Tins

    This recipe is incredibly moist, this means that you may find your zucchini bread stick to the baking pan, if you don't properly prepare your tins. These need to be thoroughly greased and floured, or, better yet, lined with parchment paper.

    For a long time I was a baking tin lining skeptic - I didn't see the point. And, I do maintain that grease and flour is usually more than sufficient to get a bake out of the pan.

    The amount of moisture here though makes the parchment paper super useful. You can line the tin with overhanging parchment, which will make it easy to lift the loaf out of the tin without having to flip it. The loaves can then be cooled easily on a wire rack. Before gently removing the paper.

    Zucchini batter poured into lined loaf tins.
    Two loaves of fresh made spiced zucchini bread cooling on wire rack.

    FAQs for Easy Moist Zucchini Bread

    Do you keep skin on for zucchini bread?

    So this is a question I've seen many times with different bakes - whether or not you're meant to peel the vegetable or fruit before using it. For this bread, there is no need to peel the zucchini first and it can be grated with the skin on. I would normally recommend cutting the end off first and then grate by holding the stem. Once you've grated the full zucchini, you can then discard the stem.

    When do you eat zucchini bread?

    The short answer - anytime! Sweet zucchini bread is a classic dessert loaf. It is great for a sweet and simple breakfast, with the added benefit that there is a vegetable in there. It is also the perfect afternoon snack with a cup of tea.

    How long does zucchini bread keep?

    This zucchini bread with pineapple is an incredibly moist bake. It will stay fresh, wrapped in plastic wrap at room temperature for about 4 days.

    Can I freeze zucchini and pineapple bread?

    Absolutely! This super moist recipe is perfect for home freezing. In fact, it's a freezer staple in my house. Allow the loaves to cool first, then wrap in a layer of plastic wrap and a layer of aluminium foil. This can then be placed in the freezer, to keep for up to three months.

    This recipe is also perfect to make a large batch of zucchini bread muffins or mini zucchini bread loaves for individual freezing.

    Defrost at room temperature before slicing and serving.

    If you like this recipe, give these other breakfast breads a try:

    • Pumpkin and Pecan Bread
    • Banana Bread with Chocolate Chips
    • Large Batch Spiced Banana Bread
    • Nectarine Bread
    Taking a piece off the top of a stack of zucchini bread slices.

    Zucchini Bread

    Liz Mincin
    Easy pineapple zucchini bread recipe with cinnamon. This dairy free zucchini bread makes for the perfect moist breakfast bake.
    4.9 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 16 slices
    Calories 326 kcal

    Equipment

    • large mixing bowl
    • 2 standard sized loaf pan you can also make this in alternate baking tins such as muffin pans, mini loaf pans, etc.
    • flat whisk

    Ingredients
     
     

    • 3 cups all purpose flour or plain flour
    • 1½ teaspoon ground cinnamon
    • 2 teaspoon baking soda
    • 1 teaspoon salt
    • ½ teaspoon baking powder
    • 2 cups superfine granulated sugar or caster sugar
    • 3 large eggs
    • 1 cup vegetable oil or other flavourless oil
    • 8 oz tinned crushed pineapple partially drained
    • 2 teaspoon vanilla extract
    • 2 cups grated zucchini (aka courgette)

    Instructions
     

    • Preheat oven to 350°F (175C/150C Fan) and prepare two standard sized loaf pans. These can be greased and floured or lined with parchment paper.
    • In a medium bowl, stir together flour, cinnamon, baking soda, salt and baking powder.
    • In a large bowl, whisk together sugar, eggs, oil, pineapple, vanilla and zucchini.
    • Add the flour mixture to the wet ingredients until just combined (avoid over-beating).
    • Pour the batter into your prepared loaf tins, filling about ½ to ¾ full.
    • Bake until a skewer inserted in the middle comes out clean - checking regularly after 40 minutes.
    • Remove from the oven and allow to cool in the tin for a few minutes before turning out onto a baking rack to cool completely.

    Notes

    If using a different sized baking tin, the times will vary.
    See blog post for more tips.

    Nutrition

    Calories: 326kcalCarbohydrates: 46.1gProtein: 3.9gFat: 14.9gSaturated Fat: 3gCholesterol: 35mgSodium: 321mgFiber: 1.4gSugar: 26.9gCalcium: 27mgIron: 1mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

    More Breads and Donuts

    • Close up of a gooey homemade green Halloween Cinnamon Roll with Snickers filling and black cocoa frosting. Topped with marshmallow webbing and candy eye.
      Halloween Cinnamon Rolls
    • Close up of gooey soft fresh baked triple chocolate cinnamon roll. A fork is cutting a piece of the roll away, revealing chocolate chips and chunks throughout the roll.
      Triple Chocolate Cinnamon Rolls
    • Overhead close up shot of a cardamom cinnamon roll drizzled in vanilla glaze and sprinkled with pearl sugar.
      Cardamom Cinnamon Rolls
    • Close up image of gooey blackberry cinnamon roll with blackberry cream cheese frosting. The roll has been ripped in half showing the blackberry filling and fluffy brioche roll.
      Blackberry Cinnamon Rolls

    Reader Interactions

    Comments

    1. Suelynn

      August 07, 2023 at 1:27 pm

      5 stars
      Hi,
      I made this it was great. Made a second time but used 1 cup white sugar and 1cup lightly packed dark brown sugar to bring out the pineapple more. Was fantastic.
      Thanks...great recipe.

      Reply
      • Liz Mincin

        August 11, 2023 at 2:55 pm

        Thanks so much - I'm so pleased you enjoyed it!

        Reply
    2. Nourish

      August 07, 2020 at 4:01 pm

      Looks delicious! We have a lot of zucchinis growing in our garden, so this is a perfect recipe for us.

      Reply
      • lizmincin

        August 08, 2020 at 12:01 pm

        Thanks! Its definitely great for using up an abundance of zucchini this time of year 🙂 have you tried making zucchini fries as well? If you're looking for a savoury option - I'd definitely recommend!

        Reply
        • Nourish

          August 08, 2020 at 1:12 pm

          We haven’t tried zucchini fries but those sound good too! Thanks for recommending 🙂

          Reply
    4.89 from 9 votes (8 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

    Spring Faves

    • Close up shot of chocolate chip oatmeal pistachio cookie broken in half revealing gooey soft inside of a freshly baked cookie.
      Oatmeal Chocolate Pistachio Cookies
    • A slice of lemon and blackberry layer cake with blackberry filling and blackberry buttercream.
      Lemon Blackberry Cake
    • Close up of mini cheesecake with chocolate ganache sitting in its open cupcake wrapper after a bite has been taken.
      Mini Cheesecakes with Chocolate Ganache
    • Overhead shot of a piece of no bake pistachio cheesecake with a pistachio white chocolate ganache topping and pieces of pistachio and rose petals for decoration.
      No Bake Pistachio Cheesecake

    Easter Treats

    • Soft and chewy giant Peeps cookie with a gooey marshmallow centre, white chocolate chips and sprinkles.
      Peeps Cookies
    • Close up of hot cross bun cinnamon rolls.
      Hot Cross Bun Cinnamon Rolls
    • Large slices of mini egg brownies with two pieces on their side to show the fudgy brownie base with mini eggs.
      Mini Egg Brownies
    • Cadbury Creme Egg cookies.
      Creme Egg Cookies

    Featured In:

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Waiting for Blancmange

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.