Beginner’s Pioneer Woman Zucchini Pineapple Bread Recipe

Zucchini pineapple bread transforms ordinary ingredients into an extraordinary culinary experience that dances between sweet and wholesome.

Summer gardens overflow with green vegetables begging to become something magical and delightful.

Unexpected flavor combinations create a symphony of tastes that surprise and comfort hungry souls.

Moist, tender textures promise a delectable treat that feels both indulgent and nourishing.

Bakers love how simple ingredients can merge into something spectacularly delicious without complicated techniques.

Get ready to bake something amazing!

Why Pioneer Woman Zucchini Pineapple Bread Is a Hidden Gem

• Burst with Fruity Freshness: This zucchini pineapple bread brings a tropical twist to traditional quick bread, combining the moistness of zucchini with sweet pineapple chunks for a surprising flavor explosion.
• Quick and Foolproof Baking: Perfect for baking novices, this recipe requires simple mixing techniques and minimal prep time, delivering delicious results with minimal kitchen skills needed.
• Sneaky Veggie Delight: Packed with hidden zucchini, this bread offers a clever way to incorporate vegetables into a sweet treat that kids and adults will devour without noticing the healthy ingredient.
• Versatile Snacking Sensation: Great for breakfast, afternoon tea, potlucks, or dessert, this bread transforms ordinary ingredients into a crowd-pleasing dish that works for multiple occasions and meal times.

Everything You Need for Pioneer Woman Zucchini Pineapple Bread

• Flour: The base of the bread, provides structure and texture.
• Sugar: Adds sweetness and helps with browning.
• Baking Soda, Baking Powder: Essential leavening agents for a light, fluffy bread.
• Cinnamon, Nutmeg: Warm spices that enhance the bread's flavor profile.
• Salt: Balances and brings out other flavors in the bread.

• Eggs: Binding agent that helps hold the bread together.
• Vegetable Oil: Keeps the bread moist and tender.
• Vanilla: Adds depth and warmth to the overall flavor.

• Zucchini, Pineapple: Moisture-rich ingredients that keep the bread soft and add natural sweetness.
• Nuts: Optional ingredient for crunch and additional flavor.
• Raisins: Optional ingredient for extra sweetness and texture.

Instructions for Baking Pioneer Woman Zucchini Pineapple Bread

Step 1: Prepare Baking Setup

Warm the oven to 350°F. Grab 2 loaf pans (8×4 inches). Spray pans with non-stick cooking spray and dust lightly with flour.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Sugar
• Baking soda
• Ground cinnamon
• Salt
• Ground nutmeg
• Baking powder

Step 3: Combine Wet Ingredients

• 3 eggs
• Vegetable oil
• Vanilla extract

Step 4: Create Bread Batter

• Shredded zucchini
• Crushed pineapple (drained)
• Chopped walnuts (optional)
• Raisins (optional)

Step 5: Bake Zucchini Bread

Transfer batter evenly into prepared loaf pans. Bake for 50-60 minutes. Check doneness by inserting a toothpick into center – it should come out clean.

Step 6: Cool and Serve

Let bread rest in pans for 10 minutes. Carefully remove and place on wire rack to cool completely. Slice and enjoy!

Tips to Master Pioneer Woman Zucchini Pineapple Bread

• Grate with Precision: Use large box grater holes to achieve perfect zucchini texture, avoiding mushy results and ensuring even ingredient distribution.
• Drain Zucchini Thoroughly: Wrap freshly grated zucchini in a clean kitchen towel and gently squeeze out excess moisture to prevent soggy bread.
• Personalize Your Bread: Experiment with mix-ins like chocolate chips, dried cranberries, or coconut to make the recipe uniquely yours.
• Smooth Ingredient Blending: Allow eggs to reach room temperature before mixing to ensure seamless incorporation with other ingredients.
• Freeze for Future Enjoyment: Wrap cooled loaves securely in plastic wrap and foil, storing them in the freezer for up to 3 months for a convenient treat.

How to Store Pioneer Woman Zucchini Pineapple Bread

• Freezer Method: Slice and wrap individual portions in plastic wrap, then place in a freezer-safe bag to preserve maximum freshness for up to 3 months. Thaw overnight at room temperature for the best texture and taste.
• Refrigeration Method: Transfer bread to an airtight container and store in the refrigerator for 5-7 days. Seal tightly to prevent moisture loss and maintain the bread's delectable softness.
• Countertop Method: Keep the bread wrapped in plastic wrap or aluminum foil at room temperature for 2-3 days. Position away from direct sunlight and heat sources to prevent premature drying or spoilage.

Delicious Variations on Pioneer Woman Zucchini Pineapple Bread

• Tropical Zest Bread: Replace raisins with shredded coconut and add lime zest for a bright, tropical flavor profile that enhances the pineapple's sweetness.
• Spiced Nutty Variation: Incorporate ground cardamom and swap walnuts with pecans for a deeper, more complex nutty undertone that complements the zucchini's mild taste.
• Chocolate Chip Sunshine Loaf: Fold in dark chocolate chips and reduce sugar slightly to balance the sweetness, creating a rich and indulgent version of the classic bread.
• Gluten-Free Garden Bread: Substitute all-purpose flour with a gluten-free flour blend and add almond flour for additional texture and nutritional boost, making it accessible for those with dietary restrictions.

Final Thoughts on Pioneer Woman Zucchini Pineapple Bread

Sweet summer memories bloom within Pioneer Woman’s zucchini pineapple bread, where wholesome ingredients dance through delightful textures and nostalgic flavors.

Home kitchens sparkle with warmth as this classic quick bread transforms simple produce into extraordinary comfort.

Sunshine-kissed zucchini and tropical pineapple mingle beneath a golden crust, promising delectable moments of pure satisfaction.

Warm spices like cinnamon and nutmeg whisper gentle memories of grandmother’s cherished recipes.

Bakers seeking remarkable treats will discover pure magic in these moist, tender slices packed with natural sweetness.

Rich with possibility, this bread calls you to connect, savor each remarkable bite, share magical moments, spread joy through delicious creation – so snap that perfect photo, tag friends, and celebrate culinary adventure!

Pioneer Woman Zucchini Pineapple Bread Recipe

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4.8 from 11 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Zucchini Pineapple Bread merges sweet tropical notes with garden-fresh zucchini in a moist, delectable quick bread. Ree Drummond’s signature recipe crafts a delightful treat that welcomes you to savor summer’s best flavors in one irresistible slice.

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Ingredients

Scale 1x2x3x

Primary Ingredients:

• 3 cups all-purpose flour
• 2 cups sugar (white or brown)
• 2 cups finely shredded zucchini
• 1 cup canola oil
• 1 cup chopped nuts
• 1 can (8 ounces/226 grams) crushed pineapple, drained
• 1 cup raisins (optional)

Binding and Moisture Ingredients:

• 3 large eggs
• 1 can (8 ounces/226 grams) crushed pineapple, drained

Spices and Leavening Agents:

• 2 teaspoons baking soda
• 1–½ teaspoons ground cinnamon
• 1 teaspoon salt
• ¾ teaspoon ground nutmeg
• ½ teaspoon baking powder
• 2 teaspoons vanilla extract

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Instructions

1. Prepare two 8×4 inch (20×10 centimeters) loaf pans by coating them with non-stick cooking spray and lightly dusting with all-purpose flour to prevent sticking.
2. In a large mixing bowl, thoroughly combine the dry ingredients: all-purpose flour, granulated sugar, baking soda, ground cinnamon, salt, ground nutmeg, and baking powder using a whisk to ensure even distribution.
3. In a separate bowl, vigorously whisk the eggs, vegetable oil, and pure vanilla extract until well blended and slightly frothy.
4. Gently fold the wet ingredients into the dry mixture, stirring just until incorporated to avoid overmixing. Carefully fold in the shredded zucchini, crushed pineapple, chopped nuts, and raisins, distributing them evenly throughout the batter.
5. Divide the batter equally between the prepared loaf pans, smoothing the tops with a spatula to create an even surface.
6. Preheat the oven to 350°F (175°C) and place the filled pans in the center rack. Bake for 50-60 minutes, rotating the pans halfway through to ensure uniform cooking.
7. Check for doneness by inserting a clean toothpick into the center of each loaf; it should come out clean or with minimal moist crumbs.
8. Remove the pans from the oven and run a knife around the edges to loosen the bread. Allow the loaves to rest in the pans for 10 minutes to facilitate easier removal.
9. Carefully transfer the loaves to a wire cooling rack and let them cool completely before slicing to maintain structural integrity.

Notes

• Slice this bread when completely cooled to prevent crumbly, messy pieces falling apart during serving.
• Wrap individual portions tightly in plastic before freezing for convenient grab-and-go breakfast or snack options.
• Warm slightly and add a creamy butter spread to enhance the bread’s rich, complex flavor profile.
• Pineapple and zucchini work magic together, creating an unexpectedly moist texture that surprises and delights every single bite.
• Sprinkling chopped nuts or raisins provides delightful bursts of crunch and sweetness throughout each tender slice.
• Store leftovers in a sealed container at room temperature for maximum freshness, enjoying within three days for optimal taste and texture.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 18 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 50 mg