If you enjoy quick breads, this zucchini loaf with crushed pineapple, shredded zucchini and toasted pecans will leave you wanting more. Exceptionally moist and flavorful, this zucchini bread converts even the most vegetable-averse eater into a fan.
The first time I made this Ultra Moist Zucchini Bread, my young cousins reacted with a mix of confusion and dismay. Why would anyone add vegetables to a perfectly good quick bread? Their skepticism was palpable—more than that, it felt like a personal betrayal.
My cousin Katrina was the most dramatic. At eight or nine years old she watched eagerly as I brought out a loaf crowned with cream cheese frosting—until I mentioned the grated zucchini. The disappointment on her face said it all.
She and the other kids fled outside, certain they’d escaped a culinary crime. Later that evening, after dinner, I offered them another taste. Hesitantly they sampled the bread—first a crumb, then a bite—and quickly changed their tune. They admitted I’d worried them for nothing and happily finished their slices.
Zucchini is mild and almost disappears into a warmly spiced batter, contributing tender moisture rather than a strong vegetable flavor. This version includes crushed pineapple for bright sweetness and toasted pecans for crunch—so it’s really a zucchini-pineapple loaf. Truthfully, it eats more like a chunky, spiced cake: sweet, warmly seasoned and utterly irresistible.
The combination of shredded zucchini, pineapple and pecans yields a terrific texture contrast. Shredded zucchini melds into the batter, pineapple adds juicy pockets of sweetness, and pecans provide a toasty bite.
Baking Tips for Moist Zucchini Bread:
- This batter is very moist—liberally grease your loaf pans with vegetable spray to prevent sticking.
- Cut parchment to fit the bottom of each pan for easy removal.
- Spray the parchment after placing it in the pans for extra insurance against sticking.
- Fill pans only 2/3 to 3/4 full. Place loaves on a rimmed baking sheet in case a little batter overflows—better to catch it on a sheet pan than on the oven floor.
Bake until a toothpick or cake tester inserted in the center comes out clean.
Cool the zucchini-pineapple loaves on a wire rack to room temperature before slicing. Serve them plain, dusted with powdered sugar, or with a dollop of whipped cream. For a show-stopping finish, spread a thick layer of cream cheese frosting over the top.
A generous 1/3″–1/2″ layer of cream cheese frosting elevates this loaf from a snack cake to a dessert-worthy treat.
I like to sprinkle extra toasted chopped pecans on top, but you can omit nuts if your household avoids them.
This loaf is moist and dense, with balanced spice and tropical bursts of pineapple throughout.
I once brought two loaves to my parents’ house and they were gone within two days. If you have kids who are wary of anything “green,” keep the zucchini secret until after they taste it—you’ll save yourself some worrying.
UPDATE: I received a message from readers who tried the recipe and wanted to share their success.
Reader comments:
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Best zucchini cake ever!
“Hi Lisa, My friends and I made your ultra-moist zucchini loaf when we reunited after starting university. We converted the measurements, sourced the ingredients, and set to work. At first my friends were skeptical, but as the loaf rose in the oven their excitement grew. When they tasted it they loved it — we named it Bertrude. Bertrude was moist and delicious. We’ll be trying more of your recipes together.”
Best wishes, Heather, Bella, Brianna and TiaA company of friends
Zucchini Loaf Cake
INGREDIENTS:
- 4 large eggs
- 1½ cups canola or vegetable oil
- 2 teaspoons vanilla
- 1½ cups sugar
- 2 cups unbleached all purpose floursifted, then measured
- 1½ teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2½ cups grated zucchini
- 1 8 ounce can crushed pineappledrained
- 1 cup pecans
Garnish:
- sprinkle powdered sugar
- 1 cup cream cheese frostingper loaf
DIRECTIONS:
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Preheat the oven to 350°F. Cut parchment to fit the bottoms of two 8×4½” loaf pans. Spray the pans with vegetable spray and place the parchment in the bottom. Set aside.
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Toast the pecans on a baking sheet for 8–10 minutes. Let cool slightly, then chop and set aside.
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In a large bowl, beat the eggs on medium-high until light and frothy. Gradually add the oil while beating, until incorporated and foamy. Stir in the vanilla.
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Slowly add the sugar to the egg mixture, beating until thick and pale.
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In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir the dry ingredients into the wet mixture until just combined.
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Fold in the grated zucchini, drained crushed pineapple and toasted pecans. Divide the batter evenly between the two pans, filling no more than 2/3–3/4 full. Any leftover batter can be baked as a smaller loaf or cupcakes.
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Bake 50–55 minutes, or until a tester comes out clean. Cool to room temperature before removing from pans to frost or slice.
Smaller loaf: 28–32 minutes.
Cupcakes: 18–20 minutes.
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Garnish by dusting with powdered sugar or spreading cream cheese frosting over the cooled loaves.
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