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Zucchini & Pineapple Bread


Makes 1 loaf, or 3 mini loaves, or 12 regular muffins. Easily doubled.

Prep: 20 mins; Bake time 50 -55 mins

Wet Mixture Ingredients

  1. 1 egg

  2. 6 TBS butter slightly melted

  3. 1 cup sugar

  4. ¼ cup plain yogurt or vanilla yogurt (low-fat or not)

  5. 1 lemon, finely zested

  6. 1 zucchini, medium to large size or 2 small (a heaping 1 cup finely grated) – skin-on, ends removed, grate entire zucchini using a fine grater/shredder (as it sits water will drain off )

  7. 1 – 8¼ oz. can crushed pineapple, drained well

Dry Mixture Ingredients

  1. 1 ½ cups all-purpose flour

  2. ¼ tsp baking powder

  3. ½ tsp baking soda

  4. ¼ tsp salt

  5. 1 tsp ground cinnamon

  6. ¼ tsp ground nutmeg (same amount if freshly ground)

  7. ½ cup chopped walnuts, Optional


  1. Preheat oven 350°F. Butter the bottom and sides of pan(s) or spray with baking spray. Strain off as much liquid as possible from grated zucchini and crushed pineapple by gently pressing with a large spoon in a mesh strainer.

  2. In a large bowl, whisk egg and melted cool butter. Add sugar, yogurt, and lemon zest; continue whisking until well combined and thick. With a spatula, stir in the zucchini and pineapple until well incorporated.

  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  4. Using a spatula, gradually stir dry ingredients into wet until mixed well. Fold in walnuts at this point, if desired.

  5. Pour batter into greased pan(s) Bake 45-55 minutes for regular size loaf and about 25-35 minutes for mini loaves. Start checking for doneness 5 minutes early with a toothpick. Toothpick should come out clean, or with just a few crumbs. Cool in pan.


Store loosely under parchment paper or in a paper bag, not fully closed-up in Tupperware or plastic wrap. After a day, store in refrigerator or freeze. Thaw at room temperature when ready to eat. Toast slices in the oven for a few minutes and eat with a little butter spread.


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