This easy zucchini-pineapple bread is the perfect healthy breakfast treat! Saving the pineapple juice strained from the can to brush on top of the bread keeps it moist and adds more pineapple flavor. Source:, May 2020

Sarah Epperson


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line with parchment paper, allowing 2 inches to hang over each long side.

  • Whisk flour, sugar, cinnamon, baking soda, salt and baking powder in a large bowl,

  • Whisk oil, applesauce, vanilla and eggs in a small bowl until well combined. Fold the oil mixture into flour mixture until combined. Drain pineapple, reserving juice; set the juice aside. Fold the drained pineapple and shredded zucchini into the batter. Spoon the batter into the prepared pan.

  • Bake until a toothpick inserted in the center comes out clean with some moist crumbs, about 1 hour. (If needed, tent with foil during the last 20 minutes to keep the top from overbrowning.)

  • Brush the top of the bread with the reserved pineapple juice. Transfer to a wire rack to cool in the pan for 30 minutes. Remove the bread from the pan using the parchment as handles. Serve warm or at room temperature.


Equipment: Parchment paper

To make ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition Facts

250 calories; 10.8 g total fat; 1.7 g saturated fat; 47 mg cholesterol; 339 mg sodium. 162 mg potassium; 35.9 g carbohydrates; 2.9 g fiber; 21 g sugar; 4.5 g protein; 113 IU vitamin a iu; 5 mg vitamin c; 20 mcg folate; 38 mg calcium; 1 mg iron; 35 mg magnesium; 17 g added sugar;