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You don’t have to sacrifice taste or texture to enjoy Healthy Zucchini Bread. Made with whole grains, shredded zucchini, and sweet pineapple, this zucchini bread recipe is low in fat, naturally sweetened, and most importantly, irresistibly delicious.
Just like my recipes for Banana Bread, Apple Cinnamon Bread Pumpkin Muffins, and Blueberry Muffins, this recipe for Zucchini Bread proves baking with whole grains can still result in delicious and tender quick breads and muffins.
My mom taught me that the secret to the best zucchini bread was to add crushed pineapple. The pineapple keeps the zucchini bread super moist and helps to naturally sweeten the bread, which allow us to use whole wheat flour and cut back on the oil without sacrificing anything! The texture and flavor of this whole wheat zucchini bread is absolute perfection.
How to Make Zucchini Bread with Pineapple
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Prepare Zucchini
Because this zucchini bread adds crushed pineapple and applesauce, it is crucial to rid the zucchini of excess moisture to prevent the bread from being overly wet or dense. Use a box grater or food processor to grate the zucchini and then place the shredded zucchini into a clean kitchen towel or piece of cheesecloth and wring out any excess moisture.
Mix Wet and Dry Ingredients Separately
In order to not overmix the zucchini bread batter, combine the dry ingredients and wet ingredients in separate bowls. Then fold them together until the flour is fully moistened.
Fold in Zucchini and Pineapple
Use a gentle hand to fold in the prepared zucchini and drained pineapple. Use caution to not overwork the dough to prevent tough results.
Bake Until Set
Pour the batter into a greased loaf pan and bake until the zucchini bread is no longer wobbly, or when a toothpick inserted into the bread comes out dry.
Storage Instructions
- Refrigerate: Because this Healthy zucchini bread is made with whole grains and pineapple, it is very moist and will grow mold quickly if left at room temperature for more than one day. Therefore, I recommend allowing your zucchini bread to cool completely and then storing the zucchini bread in an airtight container in the fridge for 3-5 days.
- Freeze: Alternatively, you can freeze your cooled bread in a freezer-safe bag for up to 3 months. I highly recommend wrapping the cooled bread in plastic wrap followed by foil before placing it into the freezer-safe bag, to prevent freezer burn. Defrost the bread overnight in the refrigerator and then enjoy it within 5 days.
Don’t Throw Away the Pineapple Juice
To make zucchini bread with pineapple, you will need to use a can of crushed pineapple and drain off the juice from the pineapple. But don’t throw away the juice. Use it to make Pina Colada Smoothies or to make Instant Pot Chicken Breast.
More Zucchini Recipes
- Chocolate Zucchini Muffins
- Summer Squash Saute
- Ratatouille
- Air Fryer Zucchini Fries
- Instant Pot Minestrone Soup
- Air Fryer Summer Squash
- Italian Roasted Vegetables
If you enjoyed this healthier recipe for Zucchini Bread, I would love for you to leave a comment and review below.
Whole Wheat Zucchini Bread
- 1-½ cups coarsely grated zucchini, (~2-3 small zucchini) drained of excess moisture
- 1-¾ cups whole white wheat flour
- 1 teaspoon baking soda
- ½ teaspoon table salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- ⅓ cup canola oil , or melted and cooled butter or coconut oil
- ½ cup honey
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple, drained well
- Preheat oven to 350℉/175℃. Grease a 9×5 loaf pan with butter, spray with cooking spray, or brush with coconut or canola oil.
- Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture. Once the excess moisture has been wrung out, measure out 1-½ cups coarsely grated zucchiniSet aside.
- In a large mixing bowl, combine the 1-¾ cups whole white wheat flour, 1 teaspoon baking soda, ½ teaspoon table salt, ½ teaspoon baking powder, and 1 teaspoon ground cinnamon until the ingredients are evenly combined.
- In a small mixing bowl, whisk together 2 large eggs, ⅓ cup canola oil , ½ cup honey , ½ cup unsweetened applesauce, and 1 teaspoon vanilla extract together.
- Pour the wet ingredients into the dry ingredients, and stir until just combined. Fold in the 1-½ cups coarsely grated zucchini and drained ½ cup crushed pineapple.
- Pour batter into prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out clean. The time varies, depending on your oven.
- Cool the bread in the pan for 10 minutes on a baking rack, and then remove from the pan to cool completely.
- Store the cooled bread in the fridge for 3-4 days in an airtight container or in the freezer for up to 3 months.
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so good and I loved that it is a healthy option. Cannot wait to make this again!
Wonderful! We love this zucchini bread recipe ourselves.
This was excellent! My husband and I both love this Healthy Zucchini Bread! I actually used whole wheat flour, instead of whole white wheat flour, since that is what I had and having fresh pineapple chunks, instead of a can of crushed pineapple, followed your answer to Christine above, to puree it. I did also add 1/2 cup of chopped walnuts, as suggested by other writers. This loaf is so moist and delicious! My husband always tells me not to make dessert since he is “trying to watch it”, but he has had a nice big slice every night since I made it, and actually said that he didn’t want to eat too much first course since he wanted to leave room for the zucchini bread! I was trying to make something tasty and healthy since he has not been feeling well lately and I was trying to tempt his appetite, and give him something healthy as well, and this Healthy Zucchini Bread certainly did just that! He’s already looking forward to me making it again, and I certainly will, after we finish this one! Thank you for a wonderful recipe!
Hi Lynne! I love hearing that this was something your husband (and you) enjoyed so much! I hope he feels better soon!
Thank you for your well wishes for my husband Kristen! I hope so too! I am so glad that I found your great website! I have signed up for your emails and love receiving them and looking at all of your wonderful recipes! I’m looking forward to trying them and I’m certain that I will be able to tempt my husband’s appetite with your yummy looking recipes and I know that I will love them too! Thanks again 🙂
I am so happy you signed up for my emails! Take care and reach out with questions anytime!
This looks delicious. Can you make muffins from this recipe as is?
Hi Kim! I have made this recipe into muffins. Fill greased or lined muffin tins 3/4th of the way full with the batter and bake at 350 degrees F for 20-25 minutes.
I always have trouble when making loaf bread like this one. I think it is because I use the fake eggs (Egg Beaters). I always end up with a center portion of the bread on the very top that is not cooked — even though I always bake it the recommended time (the latest time suggested) and I always test it with a toothpick to be sure it is done. Then when I slice it, I notice a very wet center, like a V-shape at the top of each slice. This has happened to me many times — SOOO frustrating. I now make everything in muffin tins and have solved the problem. If I made this as a muffin, would I bake it at 375? And for how long do you think? Thank you.
Hi Renee, well this recipe may work out for you to try in a loaf pan, but I understand your hesitation 🙂 To bake as muffins, I would bake at 350 degrees F for 18-20 minutes. Be sure to drain your zucchini well–that would be my guess as to why your loaves have so much excess moisture (and fold in like a v). I doubt it is the egg beaters.
I love the idea of a healthy zucchini bread! I substituted more applesauce for the oil, which made it even healthier. Also added grated carrot for additional sweetness. The grandkids love it! This is a keeper!
Very good muffins! Added walnuts. Love the pineapple in this recipe
Thanks for sharing Renee!
Wow! This was excellent! My husband, who is a picky eater, thought this recipe was keeper. Although we haven’t eaten it yet, I have experimented with cooking it in my 6 quart Instant Pot. It looks great. Can’t wait until it cools. 😋
Let me know how it turned out in the Instant Pot. I am typically not a fan of baking in the pressure cooker, as the bread turns out really dense and moist.
Sorry for the delay in responding but, this being the season of zucchini and yellow squash, I have been busy baking loaves of Healthy Zucchini Bread. Because of the heat and the cost of electricity to keep the house cool, I was extremely satisfied with my Instant Pot results. You are correct that baking in the pressure cooker makes the bread dense but I did not find it too moist – especially after reheating the bread in the microwave.
So impressed with this recipe that I’ve used it to make Healthy Cherry Bread (in the oven rather that the Instant Pot). I simply substituted the zucchini with about 1.5 cups of left over cherries and, only because I did not have it own hand, left out the crushed pineapple. It turned out great. I think it will be fantastic with the pineapple. Thanks for a great recipe.