Pioneer Woman Zucchini Pineapple Bread Recipe

Look, this Pioneer Woman Zucchini Pineapple Bread is one of those weird-sounding recipes that… just works. Moist. Warm-spiced. Sneaky veggie. It’s like banana bread’s chill cousin with a tropical twist — and it’s super easy, like, dump-and-stir easy. You’ll feel accomplished with minimal effort. Promise.

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Ingredients Needed

Dry Ingredients:

• 3 cups all-purpose flour: regular ol’ flour, don’t overthink it.
• 2 teaspoons baking soda: makes it rise — important.
• 1 ½ teaspoons ground cinnamon: adds warmth.
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ¾ teaspoon grated nutmeg: fresh if you can.
• ¼ teaspoon ground allspice: just a pinch gives it a kick.

Wet Ingredients:

• 1 ½ cups sugar: white granulated.
• 3 large eggs
• 1 cup canola oil: or any neutral oil, really.
• 2 teaspoons vanilla extract: the real stuff makes a difference.

Add-ins:

• 2 cups grated zucchini: don’t squeeze it. Moisture = good.
• 1 (8 oz) can crushed pineapple, drained
• 1 cup raisins: optional but highly recommended.

How To Make Zucchini Pineapple Bread

Preheat and prep:
Set your oven to 350°F. Grease two loaf pans (8½ x 4½ works great). Use spray or butter — whatever’s closer.

Mix the dry stuff:
In one bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Smells like fall.

Beat the wet stuff:
In a big bowl, beat sugar, eggs, oil, and vanilla until it looks smooth-ish. Toss in the zucchini and pineapple and stir like you mean it.

Combine both:
Add the dry to the wet, bit by bit. Stir gently. Fold in raisins at the end if you’re using them.

Pour and bake:
Split the batter between the pans. Bake 50-ish minutes, maybe more. Check with a toothpick — no wet goo, you’re golden.

Cool it:
Let them chill in the pans for 5 mins, then pop ’em onto a wire rack (or a plate, let’s be honest) to finish cooling.

Recipe Tips

• Drain the pineapple or it’ll turn into soup.
• Grate zucchini fine — no one wants a veggie strand surprise.
• Don’t overmix. Stir ’til it just comes together, then stop.
• Fresh spices actually matter here — stale cinnamon is just sad.
• Rotate pans halfway through baking so they cook evenly (your oven’s lying to you).

How To Store Leftovers

• Room Temp: Fine for a day or two, wrapped.
• Fridge: Airtight container, up to 1 week.
• Freezer: Wrap well. Freeze up to 3 months. Thaw on the counter.

Nutrition Facts (Approx. per slice)

• Calories: 208
• Sodium: 210mg
• Protein: 3g
• Fat: 10g
• Carbs: 27g
• Fibre: 1g
• Sugar: — eh, it’s sweet, let’s leave it there.

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