Zucchini Pineapple Bread

Pineapple and Zucchinini Cake
Elaine Lemm
Prep: 10 mins
Cook: 60 mins
Total: 70 mins

Who doesn't love a sweet, moist carrot cake? The addition of the vegetable creates sweetness and enviable moistness to the delicious dessert. Carrots are not the only vegetable that can appear in a dessert recipe though. Zucchinis are another veggie that will bring out an amazing flavor and support the pineapple pulp for the much-needed moisture.

A sure-fire winner for sure! 


  • 1/2 cup extra-virgin olive oil
  • 1 cup castor sugar
  • 1 teaspoon vanilla extract
  • 2 large free-range eggs
  • 2 zucchini (peeled, seeds removed, and grated)
  • 1 cup canned pineapple pulp (or crushed pineapple, drained of juice)
  • 2 cups all-purpose flour (extra for dusting)
  • 1 teaspoon bicarbonate of soda (aka baking soda)
  • 1/2 teaspoon salt
  • Pinch baking powder
  • 1 teaspoon cinnamon (ground)
  • Pinch nutmeg (freshly grated)
  • 1/2 cup walnuts (toasted and chopped)
  • 1/2 cup raisins

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F and grease a 2-pound loaf tin.

  3. Put the oil, sugar, vanilla, and eggs into the bowl of the processor and blend for a few minutes until the mixture is thick and lighter in color.

  4. Add the grated zucchini and pineapple and stir. Pour the batter into a large roomy mixing bowl.

  5. Mix all the dry ingredients (flour, baking soda, salt, baking powder, cinnamon, and nutmeg) in another bowl.

  6. Then, a little at a time, fold the dry mix into the wet using a large metal spoon.

  7. Finally gently stir in the nuts and fruits.

  8. Tip the batter into the prepared tin making sure it is well packed and level with the back of a spoon. Bang the tin on the worktop to settle the mixture.

  9. Then place into the middle of the heated oven and bake for 60 minutes. The zucchini bread is ready when it is golden and well risen and when pierced with a skewer will come out clean (if not return it to the oven and cook a little longer).

  10. Leave the loaves in the tin for 15 minutes, then tip out onto a cooling rack. Serve when completely cold. (The bread also freezes well if you want to eat it later.) 

  11. Enjoy!


  • This bread is a green and tropical version of a classic carrot cake. As with the carrot version, this one relies on the soft flavors and moisture from the vegetables and, of course, the fruit. You can substitute the zucchini with grated carrot, the results will be similar in texture. 
  • To make the recipe easier, use a food processor to make this bread. Do not worry if you do not have one. You can use a hand whisk and a large mixing bowl wherever the recipe says blend. When adding the grated zucchini and pineapple, follow carefully by folding rather than whisking. For this, we recommend using a metal spoon. 
  • Use the best olive oil you can for this; cheaper versions may add a bitter back note to the bread. If you do not have a quality oil, use a bland vegetable or rice bran oil, so the flavor remains neutral.
  • If freezing the bread, wrap well with foil and plastic wrap. Do not freeze for longer than a month. The bread should be defrosted slowly in the refrigerator before serving, serve at room temperature not directly from the fridge or the flavors will be dull. 

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