Elise, this was truly fabulous and I will have to remember it for summer baking. The pineapple gave it a lift well out of the ordinary.

Do you peel the zucchini?

Your recipe is identical to the one I've been using for years, EXCEPT for the pineapple. So, I guess it isn't really identical. I'm sure the pineapple would be great, but, canned pineapple doesn't freeze well, it dries out and gets stringy. I usually make several batches of zucchini bread for the freezer.

This looks delicious! Can I substitute yellow summer squash for the zukes?

Note from Elise: Yes, any summer squash will do.

When I make zucchini bread, I like to use contrasting fruits: one sweet, one tart. For instance, blueberries and cranberries (preferably fresh in both cases). Many other combinations work, and it give nice variety to this.

I've had zucchini bread on my mind lately--I just tried Baking Illustrated's recipe, which was perfect in every way except for its blandness. Next time I'll add the spices in Elise's version and see if there's an improvement. BTW, the secret of the Baking Illustrated recipe is to (1) shred the zukes in a food processor with a little of the sugar, (2) dump the zukes into a colander and drain for half an hour, and (3) squeeze the zukes in paper towels before adding to the batter. The resulting texture is heavenly.

Can someone comment on the pineapple not freezing well. Before I try this with multiple batches for freezing, I'd like to check this out. I already have a very good recipe that freezes very well; but, this does sound delicious.

I, too, have been hankering for zucchini bread lately. My old recipe is called Harvest Zucchini bread but it's the same recipe as yours with the exception of the crushed pineapple. I sometimes add chopped dates and Craisins. Zucchini bread has also replaced fruit cake at Christmas.

I'm surprised to see a zuchinni bread recipe on here. I learned how to make this from my mom years ago, but no one i've feed it to has every had it before. My recipe doesnt use the pineapple, nuts, cinnamon or nutmeg. Instead I add orange peel to the and that gives it a light fruity flavor. Its a delicious bread for breakfast or even just for desert.

How fun! I've used this very same recipe for years and, along with Lynne, have always left out the pineapple. Thanks for reminding us of such a great way to use up zucchini.

I just had my mother send me her recipie for zucchini bread. Because I can NEVER find one like it, it uses a bunch of zest from lemons or oranges and chopped pecans and oil in place of butter/shortening/margerine. Best stuff ever.

However as the base for this is similar...I think it would have to be good. :D

Oh this is a wonderful, moist bread. The pineapple is a delicious addition and compliments the zucchini perfectly. I have made this several times and have never been disappointed.
Thanks Elise

I tried this recipe weeks ago and was told that it was the best zucchini bread anyone's ever had! It was so moist, and froze surprisingly well. We have already eaten the extra loaf out of the freezer and my husband keeps bringin me in GIANT zucchinis from the garden! I think I'll try the chocolate zucchini cake next...

This is the best zucchini bread I have ever made. Within 30 minutes of taking it out of the oven, the family devoured it. I was going to give one to the neighbor who gave me the zucchini. Guess I have to make another batch.

I've used this recipe before and it's very good. I prefer to use Cake flour instead of all purpose. It' gives it a lighter texture.

I used half of a friend's HUGE zucchini from his garden. I made 3 loafs of bread and sliced them up before I went to the picnic. There was NOTHING left on the plate when I left. :) Thanks!!!!

WOW!!! Definitely the best zucchini cake I've ever made and again VERY EASY! It is so incredibly moist and flavorful...YUM!!!

Would it matter if I used golden raisins instead of the traditional dark ones? I keep the golden ones on hand for oatmeal cookies.

I've been baking this recipe (without the pineapple and nutmeg) for at least 20 years and I looove it. I will try it with the pineapple next time. My favorite way to bake it is to pour half the batter unto a bundt pan, arrange a couple of sliced braeburns and add the remainder of the batter on top --it is heavenly. Use light or dark raisins, pecans or walnuts, substitute some of the sugar with light or dark brown, etc. this recipe allows you to experiment with great results. For an extra treat, I like to drizzle confectioner's glaze on top. TIP: you can substitute the zucchini with shredded (pared) sweet potatoes and it will also taste great.

Hi Elise
When I first saw this recipe I knew the time would come that someone handed me a giant zucchini. It's that time on Waiheke now! Coinciding perfectly with my turn to bake morning tea for Care and Craft, a weekly get together of housebound elderly and disabled people on the island. They will love this, thanks.

Zuchinni bread has been a staple in my family since my childhood...but instead of pineapple and currents and fruit, we add chocolate chips and walnuts! Delicious....I've eaten almost a whole loaf in a sitting by myself!

I've made zucchini bread with pineapple for years using my grandmother's recipe, usually making a double batch and freezing the extra (in order to turn the oven on fewer times during the summer). It has always been fine when defrosted. This way you can use the larger can of crushed pineapple which is usually a better buy.

Love the idea of putting pineapple in the bread - I think I'll sub dried cherries for the raisins. I love Leti's idea of putting sliced apples in the middle, too. Thanks again for another awesome recipe...

Hi, such a nice southern recipe. I loved it so did my co-workers. Goes great with coffee, also I did some experimenting froze the bread and served it topped with chocolate swirl icecream. I don't need to tell you it was wonderful. But one thing, do you need to take out the seeds as I never have made it before and did not. it didn't seem to make a difference. Thanks again for such a great recipe Rita

I am so excited about this recipe, but I would like to know if I can use Crisco Oil (vegatable oil) instead of olive oil.....thanks. Rita

This was just fabulous. I opted for the currants instead of raisins. The pineapple was such a great touch. I would never have guessed to put pineapple into zucchini bread. Thanks for a real keeper of a recipe.

I was scared to try this, but a friend of mine made this to so I tried it. Wow, it was great! I don't think that I will make it any other way again. My kids and grandkids love it too. Thank you for this great recipe.

I have recently tried this recipe.My intentions was to freeze a couple of loafs.But that didn't happen it was ate before it got cooled..Great Zucchinni Bread !!!

My dear old dad, God bless his heart, gave me this recipe after my second marriage. My marriage didn't last but the good memories I get when I make my zucchini bread now make me very happy thinking about my dad as he passed away shortly after.

I have been asking around for a pineapple zuchinni recipe for about a week and no one that I knew had it. So glad to have found it. I have actually lost wieght eating this stuff. You know, you get busy, snack on the zuchinni bread, drink lots of water, and ouila. It is also the only way to get the kids to eat veggies! lol

This recipe is delicious. My husband could not wait for me to make more. Thank you.

This sounds great, can't wait to try it. Can you please tell me if you drain the crushed pineapple or use the whole can with juice? Thanks, and hurry, I have two gigantic zucchini's and I need to bake like NOW !!! Donna

I was wrong...this was delicious! :-( Damn!

Just made it last night and my boyfriend and I agree that this is a "hit." I didn't have a good grater and only a can of sliced pineapple so I but it in the blender. Though the pineabpple was over processed, and the zuke was probably way to finely grated, it did was still great. Next I'm putting the crushed pineapple as the recipe states...that would be better.

I loved my host mother's zucchini bread and was looking for the right recipe so that I can bake one like hers myself. I am super lucky to find this recipe (and the blog itself)!! This is a big hit!! I'll definitely bake it again, but now, I've gotta try other recipes on this blog. Thank you!!

BTW, I decided to use your mom's turkey recipe for this year's Thanksgiving party ;-)

I am a little uncertain about using Olive Oil, can I use Veg oil or applesauce instead? I am excited to make this recipe with the zuchinni I froze from this summer:) Thanks

Note from Elise: The most important thing is to use an oil that is fresh, not rancid. Sure, try it with vegetable oil if you don't have any olive oil. I don't recommend subbing applesauce as it fundamentally changes the taste and texture of the bread.

This is an AWESOME recipe!!!! I baked this bread today and oh my goodness!! I couldn't refrain from slicing a piece before it completely cooled.....spread on a little unsalted butter and was in heaven! I did freeze one loaf. Next time I may try to make muffins and take them to work to share. Thanks again for such a wonderful site and sharing great recipes!