Mama’s Zucchini Pineapple Bread for a summer treat!

Mama's Zucchini Pineapple Bread

What can I do with too much zucchini?

Is that a question you ask yourself in the summer? If you have a garden, you probably have LOTS of zucchini that you need ideas for using. Well, you can be a good neighbor and bag up some of your extra zucchini to give to others. Or, you can bake up some goodies for yourself and anyone you think might enjoy it. That’s where Mama’s Zucchini Pineapple Bread comes in:)

A family gathering at Chef Candace, and Mama’s Zucchini Pineapple Bread!

Last Friday, Mama and I met my 90-year old Aunt Ann and cousin, Annette, at Candace’s shop in Cabot. Aunt Ann is Daddy’s only surviving sibling from a family of seven children, and we had not seen them since Aunt Ann’s 90th birthday party in March. We had such a wonderful visit with them, and they LOVED Candace’s food:)

Family get together at Chef Candace

Left to right: Aunt Ann, Annette, me, and Mama

Family get together at Chef Candace

Candace and Aunt Ann

On the way home, we stopped at a Farmer’s Market outside of Cabot to get a few fresh vegetables for Mama. Daddy always had a garden when he was living, so Mama likes to get fresh produce in the spring and summer. While there, she got tomatoes, and I got okra, zucchini and squash. In thinking aloud about what to do with the zucchini, Mama said, “Let’s make the Zucchini Pineapple Bread when we get back to my house.” Who am I to argue with my 93-year old Mama??? So, Zucchini Pineapple Bread it was!

Making Mama’s Zucchini Pineapple Bread . . .

Mama has made her Zucchini Pineapple Bread for as long as I can remember. Daddy would sometimes have zucchini in his garden, and pineapple has to be Mama’s FAVORITE fruit! She was excited at the prospect of having some of this bread for herself and to serve to company on Sunday.

The original recipe for Mama’s Zucchini Pineapple Bread makes 2 regular-size loaves. She decided we would make 1/2 the recipe for this bread, thinking it would make three small loaves. It did, but she and I both thought two loaves would have made taller loaves. Next time . . . TWO small loaf pans:)

Mama's Zucchini Pineapple bread

The zucchini had to be grated, so Mama got out her hand-grater from when she and Daddy married in 1949. It definitely looks like a 1949 model, but it grated the zucchini perfectly!

Mama's Zucchini Pineapple bread

While I mixed up the wet ingredients, Mama, as usual, got the dry ingredients ready. There’s not a lot of preparation to this bread, except for preparing the zucchini.

Mama's Zucchini Pineapple bread

While the recipe says to bake one 9×5-inch loaf, Mama decided we would make three loaves in her small loaf pans. She “greased and floured” the pans, which today, we use non-stick cooking spray or the floured version, like Baker’s Joy. The loaves baked perfectly.

Mama's Zucchini Pineapple bread

This beautiful Zucchini Pineapple Bread loaf is moist and delicious with little flecks of the green zucchini and the crunch of the pecans. It’s a wonderful not-too-sweet goodie for afternoon coffee, or even breakfast or snack.

Mama's Zucchini Pineapple bread

We sliced one loaf of the Zucchini Pineapple Bread so we could take pictures and, of course, eat a piece! My piece was slathered with butter, but Mama said cream cheese would be good, too. At the end of the day, Mama kept a loaf and sent one home with me. Yum!!!

Would you eat your Zucchini Pineapple bread plain, with butter, or with cream cheese?

Mama's Zucchini Pineapple bread

Some other quick breads you might want to look at are Mama’s Best Banana Nut Bread, Maple Cinnamon Sweet Potato Bread, Chocolate Chip Banana Bread, and Mama’s Strawberry Fruit Bread.

Mama’s Zucchini Pineapple Bread Recipe

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

Mama's Zucchini Pineapple Bread is a moist, delicious, and not-too-sweet bread for breakfast, snack, afternoon coffee, or anytime!

Course: Breakfast
  • 1 1/2 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped pecans
  • 1 egg + 1 egg white
  • 1 cups sugar
  • 1/2 cup vegetable oil
  • 1 teaspoons vanilla
  • 1 cups shredded zucchini, drained well (I drained it in a couple of pieces of paper towel)
  • 1/2 (8-ounce) can crushed pineapple, drained well, about 1/2 cup
  1. Preheat oven to 350 degrees. Grease and flour 2 or 3 small loaf pans. (If you want taller loaves, use 2 loaf pans.)

  2. Mix flour, baking soda, salt, baking powder, and pecans together; set aside.

  3. Beat egg and egg white lightly in a large mixing bowl.

  4. Add sugar, oil, vanilla. Beat until creamy with an electric mixer.

  5. Stir in zucchini and drained pineapple into sugar mixture.

  6. Add dry ingredients, stirring just until moistened.

  7. Spoon batter into 2 or 3 small 3x5-inch loaf pans.

  8. Bake at 350 degrees for 35 minutes, or until a toothpick inserted close to the center comes out clean.

  9. Cool 10 minutes in the pan; turn out on a rack to cool completely.

Recipe Notes

If you want to use the smaller pans, this recipe will make 2-3 nice loaves. Just divide the batter as equally as possible between the pans. If you use two loaf pans, you may have to add a few minutes on the baking time, so remember to make that adjustment. 

Shared on Meal Plan Monday, Tasty Tuesday, Wonderful Wednesday, Delicious Dishes,


  1. This looks amazing! I can’t wait to try it!

  2. This looks yummy! Absolutely going to try it.

  3. Okay this look heavenly!! My mom always made chocolate chip zucchini bread when I was little. This looks just as good.

  4. This looks like a new way to use the zucchini! I think the crushed pineapple will put it over the top. a must try recipe, to be sure! Thanks

  5. I love a great zucchini bread.Yum!

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