Pineapple zucchini bread is a tropical twist on the classic zucchini loaf, offering moisture, sweetness, and a burst of flavor.
These 15 pineapple zucchini bread recipes combine juicy pineapple with tender zucchini to create loaves that are perfect for breakfast, snacks, or dessert.
From naturally sweetened variations to nutty and spiced versions, each recipe is simple to make and irresistibly delicious.
Whether you’re baking for family, gifting friends, or enjoying a cozy treat, these breads are moist, flavorful, and full of tropical charm.
15 Nutritious Pineapple Zucchini Bread Recipes to Try
These 15 pineapple zucchini bread recipes show that creative baking can be both wholesome and indulgent.
Each loaf is packed with moisture, flavor, and tropical sweetness that makes every bite delightful.
Perfect for breakfast, afternoon snacks, or dessert, these breads are simple to prepare and share.
From classic favorites to unique variations, there’s a recipe for every taste and occasion.
Enjoy the perfect balance of sweet pineapple and tender zucchini with these easy and delicious breads.
Tropical Pineapple Zucchini Bread
Tropical Pineapple Zucchini Bread is moist, sweet, and lightly tropical.
Grated zucchini adds moisture, while crushed pineapple provides natural sweetness and a tangy flavor.
It’s a wholesome, nutrient-rich option perfect for breakfast, snack, or a light dessert.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 ½ cups whole wheat flour
- ½ cup rolled oats
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup shredded unsweetened coconut (optional)
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, and coconut sugar.
- Stir in grated zucchini and crushed pineapple.
- Mix flour, oats, baking soda, baking powder, and salt.
- Fold dry ingredients into wet mixture.
- Stir in coconut if using.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, sweet, and tropical.
Perfect for breakfast, snack, or dessert.
Wholesome, fruity, and flavorful.
Pineapple Coconut Zucchini Bread
Pineapple Coconut Zucchini Bread is sweet, moist, and aromatic.
Grated zucchini and crushed pineapple provide natural sweetness and moisture, while shredded coconut adds a tropical flair.
It’s a healthy treat suitable for breakfast or a light snack.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 ½ cups whole wheat flour
- ½ cup coconut flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- ½ cup shredded unsweetened coconut
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, and coconut sugar.
- Stir in grated zucchini and pineapple.
- Mix flours, baking soda, baking powder, and salt.
- Fold dry ingredients into wet mixture.
- Stir in shredded coconut.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, sweet, and tropical.
Perfect for healthy breakfast, snack, or dessert.
Fragrant, fruity, and wholesome.
Pineapple Pecan Zucchini Bread
Pineapple Pecan Zucchini Bread is moist, nutty, and naturally sweet.
Grated zucchini and crushed pineapple create a tender loaf, while chopped pecans add crunch and flavor.
It’s perfect for breakfast, snack, or a light dessert.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- ½ cup chopped pecans
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, and coconut sugar.
- Stir in grated zucchini and pineapple.
- Mix flour, baking soda, baking powder, salt, and cinnamon.
- Fold dry ingredients into wet mixture.
- Stir in chopped pecans.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, nutty, and sweet.
Ideal for breakfast, snack, or light dessert.
Tropical, flavorful, and wholesome.
Pineapple Orange Zucchini Bread
Pineapple Orange Zucchini Bread is fruity, moist, and zesty.
Grated zucchini and crushed pineapple keep the bread tender, while orange juice and zest add bright, citrus flavor.
It’s perfect for a refreshing breakfast or healthy snack.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- 2 tbsp orange juice
- Zest of 1 orange
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, coconut sugar, and orange juice.
- Stir in grated zucchini and pineapple.
- Mix flour, baking soda, baking powder, and salt.
- Fold dry ingredients into wet mixture.
- Stir in orange zest.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, citrusy, and sweet.
Perfect for breakfast, snack, or dessert.
Bright, tropical, and flavorful.
Tropical Spice Pineapple Zucchini Bread
Tropical Spice Pineapple Zucchini Bread is moist, fragrant, and lightly spiced.
Grated zucchini and pineapple provide natural sweetness, while cinnamon, nutmeg, and ginger create warm tropical notes.
It’s ideal for breakfast, snack, or a light dessert.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, and coconut sugar.
- Stir in grated zucchini and pineapple.
- Mix flour, baking soda, baking powder, salt, and spices.
- Fold dry ingredients into wet mixture.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, sweet, and spiced.
Perfect for tropical breakfast, snack, or dessert.
Fragrant, flavorful, and wholesome
Pineapple Coconut Chocolate Zucchini Bread
Pineapple Coconut Chocolate Zucchini Bread is moist, tropical, and indulgent.
Grated zucchini and crushed pineapple provide natural sweetness and tenderness, while dark chocolate chunks and shredded coconut add richness and flavor.
It’s perfect for a dessert-like breakfast or a snack.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- ½ cup shredded unsweetened coconut
- ½ cup dark chocolate chunks
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, and coconut sugar.
- Stir in grated zucchini and pineapple.
- Mix flour, baking soda, baking powder, and salt.
- Fold dry ingredients into wet mixture.
- Stir in coconut and chocolate chunks.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, sweet, and tropical.
Perfect for breakfast, snack, or dessert.
Rich, flavorful, and wholesome.
Pineapple Almond Zucchini Bread
Pineapple Almond Zucchini Bread is moist, nutty, and naturally sweet.
Grated zucchini and crushed pineapple keep the loaf tender, while chopped almonds provide crunch and extra protein.
It’s a healthy and satisfying option for breakfast or snack.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- ½ cup chopped almonds
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, and coconut sugar.
- Stir in grated zucchini and pineapple.
- Mix flour, baking soda, baking powder, salt, and cinnamon.
- Fold dry ingredients into wet mixture.
- Stir in chopped almonds.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, nutty, and fruity.
Perfect for breakfast, snack, or light dessert.
Tropical, crunchy, and flavorful.
Pineapple Walnut Zucchini Bread
Pineapple Walnut Zucchini Bread is tender, lightly sweet, and packed with texture.
Grated zucchini and pineapple provide natural sweetness and moisture, while walnuts add crunch and healthy fats.
It’s ideal for a wholesome breakfast or snack.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- ½ cup chopped walnuts
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, and coconut sugar.
- Stir in grated zucchini and pineapple.
- Mix flour, baking soda, baking powder, salt, and cinnamon.
- Fold dry ingredients into wet mixture.
- Stir in walnuts.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, nutty, and naturally sweet.
Perfect for breakfast, snack, or dessert.
Wholesome, flavorful, and satisfying.
Pineapple Ginger Zucchini Bread
Pineapple Ginger Zucchini Bread is moist, tangy, and lightly spiced.
Grated zucchini and pineapple add sweetness and moisture, while fresh or powdered ginger provides warmth and subtle spice.
It’s perfect for breakfast, snack, or light dessert.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- 1 tsp grated fresh ginger or ½ tsp powdered ginger
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, and coconut sugar.
- Stir in grated zucchini, pineapple, and ginger.
- Mix flour, baking soda, baking powder, and salt.
- Fold dry ingredients into wet mixture.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, sweet, and lightly spiced.
Perfect for tropical breakfast or snack.
Flavorful, tender, and wholesome.
Pineapple Orange Coconut Zucchini Bread
Pineapple Orange Coconut Zucchini Bread is bright, tropical, and naturally sweet.
Grated zucchini and pineapple create a tender loaf, while orange zest and coconut enhance tropical flavor.
It’s ideal for breakfast, snack, or a light dessert.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- Zest of 1 orange
- ½ cup shredded unsweetened coconut
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, and coconut sugar.
- Stir in grated zucchini, pineapple, orange zest, and coconut.
- Mix flour, baking soda, baking powder, and salt.
- Fold dry ingredients into wet mixture.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, fruity, and tropical.
Perfect for breakfast, snack, or dessert.
Wholesome, flavorful, and refreshing
Chocolate Pineapple Zucchini Bread
Chocolate Pineapple Zucchini Bread is rich, moist, and tropical.
Grated zucchini adds tenderness, while crushed pineapple provides natural sweetness and chocolate chips give indulgent bursts of flavor.
It’s perfect for a dessert-like breakfast or a sweet snack.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- ½ cup chocolate chips
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, and coconut sugar.
- Stir in grated zucchini and pineapple.
- Mix flour, baking soda, baking powder, and salt.
- Fold dry ingredients into wet mixture.
- Stir in chocolate chips.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, sweet, and chocolatey.
Perfect for breakfast, snack, or dessert.
Tropical, indulgent, and flavorful.
Pineapple Pecan Zucchini Bread
Pineapple Pecan Zucchini Bread is moist, nutty, and lightly sweet.
Grated zucchini and crushed pineapple provide moisture, while pecans add crunch and depth of flavor.
It’s an ideal wholesome breakfast or snack option.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- ½ cup chopped pecans
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, and coconut sugar.
- Stir in zucchini and pineapple.
- Mix flour, baking soda, baking powder, salt, and cinnamon.
- Fold dry ingredients into wet mixture.
- Stir in pecans.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, nutty, and tropical.
Perfect for breakfast, snack, or dessert.
Wholesome, flavorful, and satisfying.
Pineapple Mango Zucchini Bread
Pineapple Mango Zucchini Bread is fruity, sweet, and tropical.
Grated zucchini adds tenderness, while crushed pineapple and diced mango provide juicy sweetness.
It’s a vibrant and wholesome loaf perfect for breakfast or snack.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 cup diced mango
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, and coconut sugar.
- Stir in zucchini, pineapple, and mango.
- Mix flour, baking soda, baking powder, and salt.
- Fold dry ingredients into wet mixture.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, fruity, and tropical.
Perfect for breakfast, snack, or dessert.
Wholesome, vibrant, and flavorful.
Pineapple Coconut Yogurt Zucchini Bread
Pineapple Coconut Yogurt Zucchini Bread is moist, tender, and tropical.
Grated zucchini and pineapple provide sweetness, while Greek yogurt adds richness and shredded coconut adds texture.
It’s a healthy and delicious breakfast or snack option.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- ½ cup Greek yogurt
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- ½ cup shredded unsweetened coconut
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, yogurt, vanilla, and coconut sugar.
- Stir in grated zucchini and pineapple.
- Mix flour, baking soda, baking powder, and salt.
- Fold dry ingredients into wet mixture.
- Stir in shredded coconut.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, tropical, and tender.
Perfect for breakfast, snack, or dessert.
Wholesome, flavorful, and satisfying.
Pineapple Spice Zucchini Bread
Pineapple Spice Zucchini Bread is moist, sweet, and lightly spiced.
Grated zucchini and crushed pineapple provide tenderness, while cinnamon, nutmeg, and ginger add warm tropical flavors.
It’s ideal for breakfast or snack with a subtle exotic flair.
Ingredients:
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 1 ½ cups whole wheat flour
- ½ cup coconut sugar
- 2 eggs
- ¼ cup melted coconut oil
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk eggs, coconut oil, vanilla, and coconut sugar.
- Stir in grated zucchini and pineapple.
- Mix flour, baking soda, baking powder, salt, and spices.
- Fold dry ingredients into wet mixture.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool before slicing.
This bread is moist, sweet, and lightly spiced.
Perfect for breakfast, snack, or dessert.
Flavorful, tropical, and wholesome.
