I just made Pineapple Zucchini Bread that stays unbelievably moist and cinnamon-bright so it vanishes off the plate before you can blink.

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I’m obsessed with this Pioneer Woman Zucchini Pineapple Bread because it actually tastes like summer in loaf form. I love the way grated zucchini and crushed pineapple keep it absurdly moist while cinnamon sings in the background.

No pretension here, just real crumbs and sticky sweet edges that pull apart and disappear fast. Best Zucchini Bread Recipe Moist?

Yeah, that’s it. I grab a thick slice, ignore manners, and go to town.

But it’s more than sweet. There’s a bright, slightly tangy shuffle in every bite that hooks me every single time.

I want another slice immediately. No regrets, ever.

Ingredients

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Flour gives structure and a tender crumb, like a simple cake.
Cinnamon adds warm spice, cozy and familiar in every bite.
Baking soda helps it rise and keeps the crumb light.
Basically, baking powder adds extra lift, so it’s not dense.
Salt balances sweetness and makes the other flavors pop.
Sugar sweetens and helps keep the bread moist and soft.
Eggs bind everything together and add protein and richness.
Oil keeps it tender and moist, so it won’t dry out.
Vanilla rounds the flavors and makes it taste homemade.
Pineapple brings tangy juice and little bursts of brightness.
Plus zucchini adds sneaky veggie moisture, mild and soft.
Plus nuts give crunch and a toasty, nutty contrast.

Ingredient Quantities

2 cups all purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups granulated sugar

2 large eggs

1 cup vegetable oil

1 teaspoon vanilla extract

1 cup crushed pineapple, drained well

1 1/2 cups grated zucchini, packed

1/2 cup chopped pecans or walnuts, optional

How to Make this

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1. Preheat oven to 350°F and grease a 9×5 inch loaf pan, or line it with parchment and leave a little overhang so you can pull the bread out easy later.

2. In a large bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder and 1/2 teaspoon salt so it’s evenly mixed.

3. In another bowl beat 1 1/2 cups granulated sugar with 2 large eggs until they’re pale and a bit fluffy, then stir in 1 cup vegetable oil and 1 teaspoon vanilla extract.

4. Fold the wet mixture into the dry ingredients gently until mostly combined, don’t overmix or the bread will get tough, a few streaks of flour are fine.

5. Stir in 1 cup crushed pineapple that has been drained very well, and 1 1/2 cups grated zucchini that has been packed and squeezed with a towel to remove extra moisture; if you skip draining or squeezing it’ll make the loaf soggy.

6. Fold in 1/2 cup chopped pecans or walnuts if using, save a tablespoon to sprinkle on top for a nicer look.

7. Pour the batter into the prepared pan, smooth the top and sprinkle the reserved nuts or a pinch of cinnamon sugar if you want a little crunch.

8. Bake in the middle of the oven for about 50 to 60 minutes, start checking at 45 minutes; a toothpick inserted in the center should come out with just a few moist crumbs, not wet batter.

9. Let the loaf cool in the pan on a rack for about 10 minutes, then use the parchment overhang to lift it out and let it cool completely before slicing so it sets up and won’t crumble.

10. Store loosely covered at room temp for 2 days or freeze wrapped tightly for longer; reheating a slice in the microwave for 10 to 15 seconds brings back that fresh-baked feel.

Equipment Needed

1. Oven (set to 350°F)
2. 9×5 inch loaf pan (or lined with parchment for easy lift out)
3. Parchment paper and a pair of kitchen scissors or bench scraper to trim it
4. Large mixing bowls (one for dry, one for wet)
5. Measuring cups and spoons
6. Whisk and a wooden spoon or rubber spatula for folding (don’t overmix)
7. Box grater for the zucchini
8. Fine mesh strainer or colander and a towel or cheesecloth to drain pineapple and squeeze zucchini dry
9. Electric hand mixer or sturdy spoon for beating the eggs and sugar
10. Cooling rack and a toothpick to test doneness

FAQ

Q: Can I swap the vegetable oil for something else? A: Yes. You can use melted butter, equal amount, for a richer flavor or use light olive oil for a milder twist. Applesauce works too if you want lower fat, but the bread will be a bit denser and moister.

Q: How dry should the crushed pineapple be? A: Very dry. Squeeze or press it in a towel or fine sieve until most of the juice is out. Too much liquid will make the batter runny and the loaf take forever to bake.

Q: Do I peel the zucchini and how finely should it be grated? A: No need to peel. Grate it medium-fine and then pack it into the measuring cup so you get the right amount. Blot excess moisture with a paper towel if it seems soggy.

Q: What temperature and how long do I bake it? A: Bake at 350 F in a greased 9×5 loaf pan for 55 to 70 minutes. Start checking at 50 minutes with a toothpick. If it comes out with a few moist crumbs its done. Every oven is different so go by the toothpick test.

Q: Can I leave out the nuts or use something else? A: Yep. Nuts are optional. Leave them out for nut-free or swap with sunflower seeds or shredded coconut for texture without the allergy worry.

Q: How do I store or freeze the bread? A: Cool completely, wrap tightly in plastic wrap and keep at room temp up to 3 days. For longer, double wrap and freeze up to 3 months. Thaw overnight in the fridge or at room temp before slicing.

Pioneer Woman Zucchini Pineapple Bread Recipe Substitutions and Variations

All purpose flour: swap with equal parts whole wheat pastry flour for nuttier flavor, or use a 1:1 gluten free flour blend if you need it to be GF (texture may be a bit crumblier).
Granulated sugar: replace with light brown sugar for deeper caramel notes, or use coconut sugar cup for cup for a less refined option; or cut sugar down by 1/4 cup and add a tablespoon more pineapple juice if you want it less sweet.
Vegetable oil: use melted unsalted butter cup for cup for richer taste, or sub half the oil with unsweetened applesauce to reduce fat (bread will be a bit denser and moister).
Eggs: replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) for vegan baking, or use 1/4 cup mashed banana per egg for binding and sweetness, but expect a mild banana flavor.

Pro Tips

1) Drain and squeeze the pineapple and zucchini like your loaf depends on it, because it kinda does. Use a fine mesh sieve for the pineapple and wrap the zucchini in a clean kitchen towel and twist until it gives up water. If you skip this you’ll end up with a soggy center.

2) Measure flour right, don’t just scoop. Spoon the flour into your measuring cup and level it off with the back of a knife. Too much flour makes this dry and heavy, too little and it can be gummy. A kitchen scale is even better if you have one.

3) Don’t overmix when you combine wet and dry. Stir until you mostly can’t see streaks of flour, then stop. Overworking the batter makes the loaf tough. If you want a seam on top, give the batter one quick fold toward the center with the spatula before you put it in the pan.

4) Tent with foil if the top browns too fast and check early. If the crust is getting dark but the middle isn’t done yet, lay a piece of foil loosely over the pan to keep the top from burning while the center finishes. Also let it cool in the pan for about 10 minutes, then remove to finish cooling or it can get dense from steam.

Pioneer Woman Zucchini Pineapple Bread Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just made Pineapple Zucchini Bread that stays unbelievably moist and cinnamon-bright so it vanishes off the plate before you can blink.

Servings

servings

Calories

380

kcal

Equipment: 1. Oven (set to 350°F)
2. 9×5 inch loaf pan (or lined with parchment for easy lift out)
3. Parchment paper and a pair of kitchen scissors or bench scraper to trim it
4. Large mixing bowls (one for dry, one for wet)
5. Measuring cups and spoons
6. Whisk and a wooden spoon or rubber spatula for folding (don’t overmix)
7. Box grater for the zucchini
8. Fine mesh strainer or colander and a towel or cheesecloth to drain pineapple and squeeze zucchini dry
9. Electric hand mixer or sturdy spoon for beating the eggs and sugar
10. Cooling rack and a toothpick to test doneness

Ingredients

2 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup crushed pineapple, drained well
1 1/2 cups grated zucchini, packed
1/2 cup chopped pecans or walnuts, optional

Directions

Preheat oven to 350°F and grease a 9×5 inch loaf pan, or line it with parchment and leave a little overhang so you can pull the bread out easy later.
In a large bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder and 1/2 teaspoon salt so it's evenly mixed.
In another bowl beat 1 1/2 cups granulated sugar with 2 large eggs until they're pale and a bit fluffy, then stir in 1 cup vegetable oil and 1 teaspoon vanilla extract.
Fold the wet mixture into the dry ingredients gently until mostly combined, don't overmix or the bread will get tough, a few streaks of flour are fine.
Stir in 1 cup crushed pineapple that has been drained very well, and 1 1/2 cups grated zucchini that has been packed and squeezed with a towel to remove extra moisture; if you skip draining or squeezing it'll make the loaf soggy.
Fold in 1/2 cup chopped pecans or walnuts if using, save a tablespoon to sprinkle on top for a nicer look.
Pour the batter into the prepared pan, smooth the top and sprinkle the reserved nuts or a pinch of cinnamon sugar if you want a little crunch.
Bake in the middle of the oven for about 50 to 60 minutes, start checking at 45 minutes; a toothpick inserted in the center should come out with just a few moist crumbs, not wet batter.
Let the loaf cool in the pan on a rack for about 10 minutes, then use the parchment overhang to lift it out and let it cool completely before slicing so it sets up and won't crumble.
Store loosely covered at room temp for 2 days or freeze wrapped tightly for longer; reheating a slice in the microwave for 10 to 15 seconds brings back that fresh-baked feel.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.