You don’t have to sacrifice flavor or texture to enjoy Healthy Zucchini Bread. Made with whole grains, sliced ​​zucchini, and sweet pineapple, this one Zucchini bread recipe is low in fat, naturally sweetened and most importantly – irresistibly delicious.
Just like my recipes for Banana bread, Bread with apple and cinnamon Pumpkin muffinsand Blueberry Muffinsthis zucchini bread recipe proves that baking with whole grains can still result in delicious and crunchy quick breads and muffins.
Pineapple is the secret to the best zucchini bread
My mom taught me that the secret to the best zucchini bread is to add crushed pineapple. The pineapple keeps the zucchini bread super moist and helps with naturally sweeten the bread they allow us to use whole wheat flour and reduce 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’ll find detailed instructions in the recipe card at the bottom of this post.
Prepare zucchini
Since this zucchini bread adds crushed pineapple and applesauce, it’s crucial to free the zucchini from excess moisture to prevent the bread from becoming too soggy or dense. Use a grater or food processor to grate the zucchini and then place the grated zucchini in a clean kitchen towel or piece of cheesecloth and squeeze out the excess moisture.
Mix the wet and dry ingredients separately
To avoid overmixing the zucchini bread dough, mix the dry and wet ingredients in separate bowls. Then fold them together until the flour is completely moistened.
Fold in the zucchini and pineapple
Use a gentle hand to fold in the prepared zucchini and drained pineapple. Be careful not to overwork the dough to prevent tough results.
Bake until set
Pour the batter into a greased loaf pan and bake until the zucchini bread no longer wobbles 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’s very moist and moldy quickly if left at room temperature for more than a day. So I recommend letting your zucchini bread cool completely and then storing it in an airtight container in the refrigerator for 3-5 days.
- Freezing: Alternatively, you can freeze your chilled 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 in the freezer safe bag to prevent freezer burn. Thaw the bread overnight in the refrigerator and then enjoy it within 5 days.
Do not throw away the pineapple juice
To make Pineapple Zucchini Bread, you will need to use a can of crushed pineapple and drain the juice from the pineapple. But don’t throw away the juice. Use it to make Pina Colada Smoothie or to do Chicken breast for quick preparation.
More zucchini recipes
If you enjoyed this healthier zucchini bread recipe, I’d love for you to leave a comment and review below.
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.
Portions: 12
Calories: 183kcal
Prevents your screen from going dark while cooking the recipe.
Instructions
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Preheat oven to 350℉. Grease a 9×5 loaf pan.
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Grate the zucchini and place in a kitchen towel or cheesecloth to drain excess moisture. After excess moisture has been squeezed out, measure out 1.5 cups loosely packed chopped zucchini. Gently press or tap the zucchini as you place them in the measuring cup. Set aside.
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In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
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In another bowl, mix the eggs, honey, oil, applesauce and vanilla.
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Pour the wet ingredients into the dry ingredients and mix until combined. Add the drained zucchini and the drained pineapple.
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Pour the batter into the prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out clean. The time will vary depending on your oven.
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Cool the bread in the pan for 10 minutes on a baking rack and then remove from the pan to cool completely.
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Store the cooled bread in the refrigerator for 3-4 days in an airtight container or in the freezer for up to 3 months.
Notes
honey: Feel free to use maple syrup instead of honey.
Freezing Zucchini Bread: Cool the bread completely, then wrap it in a layer of plastic wrap, followed by a layer of plastic wrap. Place in a freezer-safe storage bag and freeze for up to 3 months. Thaw overnight in the refrigerator and then use within 5 days
Eating
Calories: 183kcal | Carbohydrates: 27g | Protein: 4g | fats: 7g | Saturated Fats: 1g | Cholesterol: 27mg | sodium: 202mg | potassium: 167mg | Fibers: 2g | sugar: 13g | Vitamin A: 93IU | Vitamin C: 6mg | calcium: 46mg | Iron: 1mg
