Zucchini and Pineapple Bread

ByKate Fairlie Updated on
10 Comments

We have a zucchini problem. A big zucchini problem.

We have more zucchinis growing in the garden than we know what to do with. But we know how to handle it, we bake. We bake zucchini and pineapple Bread!

Zucchini and Pineapple Bread - an easy and delicious way to cook with zucchini

This year we grew some Italian Zucchini which are a pale green, as well as the regular dark green kind that are called ‘black beauty’ for some strange reason. Both varieties grow like weeds if we are lucky enough to have some summer rain, and this summer we’ve had a LOT of rain, so now we have a LOT of zucchinis to eat!

Zucchini and Pineapple Bread - an easy and delicious way to cook with zucchini

I am not sure why this cake is called ‘bread’ and not ‘cake’, but since I am not a huge fan of cake, it’s probably a good thing!

This recipe makes two medium sized loaves. It’s a lot of cake, so make sure you use a nice big bowl for mixing.

This zucchini and pineapple bread is full of delicious spices, and so moist and fruity, that even the two loaves only last a few days around here.

 

Zucchini and Pineapple Bread

Zucchini and Pineapple Bread

Yield: 2 medium loaves
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This zucchini and pineapple bread is easy to make and totally addictive!

Ingredients

  • 3 eggs
  • 3/4 cup oil (we use coconut oil)
  • 1 3/4 cups brown sugar
  • 1 tsp vanilla
  • 2 1/2 - 3 cups grated zucchini
  • I cup crushed pineapple, drained. (approx 1 425ml can)
  • 3 cups self raising flour
  • ( OR 3 cups plain flour plus 2 teaspoons baking soda and 1/2 teaspoon baking powder)
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 cup sultanas or raisins

Instructions

  1. Preheat your oven to 180°C and line two medium sized loaf tins (or one large one) with baking paper.
  2. Grate the zucchini and leave it to drain the excess moisture in a sieve over a bowl. You don't need to squeeze it dry, just let it drip while you prepare everything else.
  3. In a LARGE bowl beat the eggs until frothy. Add the oil (melted and cooled if you are using coconut oil), sugar, and vanilla and mix/whisk until thick and foamy.
  4. Using a wooden spoon, stir in the zucchini and pineapple.
  5. In a separate bowl, combine flour and spices (or just whack it all in the same bowl, that's what I usually do) Add the dry ingredients into wet a little at a time and mix well.
  6. Add the sultanas and mix gently.
  7. It makes a fairly ‘wet’ cake batter so don’t be too alarmed if it seems gloopy, and it won't rise a lot so fill your tin.
  8. Bake for 45 mins -1 hour depending on the size of your loaf. Check to with a skewer to make sure the cake is cooked in the middle.
© picklebums.com

 

Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.

Zucchini and Pineapple Bread - an easy and delicious way to cook with zucchini

What do you do when you have an overabundance of zucchinis?

We first blogged about this zucchini bread way back in 2008 (which is why some of the comments have such old dates on them). We’ve made it so many times since I thought it was time for an update and reshare.

Kate is a mum of four, with a degree in early childhood education, and many years experience as an early years teacher and parent educator.
Kate created picklebums to help parents and teachers find lots of play-based activities and printables for kids aged 2-10.

Leave a Reply

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

10 Comments

  1. that sounds divine – and will be a great way to get sneaky vegies into my wee sons.

    They like banana cake/bread -now I just have to hope my zucchini seedlings survive the persistent precipitation, the dog and the kids.

    Reply

  5. I don’t have zucchinis growing this year so I’ll have to buy some, but I’m definitely trying this recipe. Sounds yum.

    Reply

  6. My nephew (the one who used to live down your way, but now lives in Romsey!!!) gave me a zucchini… it looked like a baseball bat! So I have been using all your ideas to get rid of it! Then I saw him on the weekend, and he gave me another one!!! Looks like I will be trying out this recipe :)

    Reply
  7. Pingback: Five Things to Cook with Zucchini. - picklebums.com

  8. Oh my GOSH Kate this is AMAZING. Even my horrid temperamental oven couldn’t destroy this. The kids devoured it hot with some Greek yoghurt for a snack. Not sure they will last for more than a day or two haha.
    Thank you so much for sharing xx

    Reply

  9. This looks amazing, but here in the UK we are in the middle of a bizarre courgette drought! No courgettes to be found anywhere due to a problem with crops in Spain. I might have to try another veg!

    Reply