Pineapple Zucchini Bread

This Pineapple Zucchini Bread recipe is absolutely delicious and SO moist! With crushed pineapple, fresh zucchini, raisins, and spices - this dairy free bread is perfect!

Course Snack
Cuisine American
Keyword pineapple zucchini bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 492 kcal
Author Kelly Miller


  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 3 cups flour
  • 2 cups zucchini shredded or grated
  • 8 oz crushed pineapple drained
  • 1 cup raisins


  1. In the bowl of a stand mixer, beat eggs, oil, sugar, and vanilla extract until smooth.

  2. Add in baking soda, salt, cinnamon, and flour. Mix until well combined.

  3. Stir in zucchini and crushed pineapple. Stir in raisins.

  4. Divide batter between two well greased loaf pans. Bake at 350 degrees for 50 minutes - 1 hour, or until a cake tester comes out clean. Cool completely before slicing and serving.

Nutrition Facts
Pineapple Zucchini Bread
Amount Per Serving
Calories 492 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 61mg20%
Sodium 323mg14%
Potassium 338mg10%
Carbohydrates 106g35%
Fiber 3g13%
Sugar 55g61%
Protein 7g14%
Vitamin A 165IU3%
Vitamin C 9.2mg11%
Calcium 36mg4%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.