Amish Zucchini Bread Recipe with Pineapple

Amish zucchini bread slices

Amish Zucchini Bread

This Amish Zucchini Bread Recipe is a very moist and delicious quick bread. You can grab a slice for breakfast or a snack anytime. It’s delicious on its own or slathered with butter.

Zucchini bread with pineapple can also be served as dessert. We used to make a cream cheese filling/frosting and sandwich it between two slices of zucchini bread, then cut the sandwich in half. It served as a great dessert.

What to do with Monster Zucchini

If you’ve ever grown a zucchini plant, you know that one plant can produce a lot of zucchini. And very quickly you are wondering what to do with all your zucchini. They grow super fast. And if you don’t get around to checking your plant for a few days, you may come back to find a giant monster zucchini.

The giant zucchinis are usually full of seeds in the middle, but you can cut out the seeds and use the rest of it for baking. Whenever I have a lot of zucchinis, I start baking zucchini everything. I make zucchini bread, muffins, and cake, using all different kinds of recipes. You may think it sounds weird to use zucchini in a cake. But trust me, it goes very well in chocolate cake, lemon cake, etc. You don’t really taste the zucchini, it just adds moisture and nutrition.

So one thing I love about zucchinis is that they are very versatile. There are so many delicious ways to use zucchini, whether you are sauteing them with other vegetables, frying them, making casseroles, or using them for baking. These are all great ways to use up your big supply of fresh garden zucchini.

You can also grate extra zucchinis. Put two cups in a freezer bag and freeze them to use later. Then you can still make zucchini bread in the wintertime when you don’t have fresh zucchini.

Dairy-Free Zucchini Bread

There is no dairy in this Amish zucchini bread, making it a perfect choice for you if you cannot tolerate lactose. In our world today, it seems like more and more people are becoming lactose intolerant and gluten-free. So it’s always good to have recipes that cater to those diets.

Mom’s Zucchini Bread Recipe

This is my mom’s Amish zucchini bread recipe. It’s the one we always made at home, and I have stuck with it because it’s a great recipe. Adding the pineapple makes it a moist zucchini bread recipe. And I don’t know about you, but I do not enjoy dry baked goods. It’s just not worth eating and consuming the extra calories if it’s not moist and delicious.

zucchini bread batter
ready for the oven

Freezing Zucchini Bread

This zucchini bread recipe makes two loaves. And maybe you are thinking that there’s no way you can eat two whole loaves of zucchini bread before it goes bad. After all, a lot of moist baked goods containing fruit or vegetables don’t have a long shelf life. You can store them in the refrigerator, which extends the goodness of your baked good by a couple of days. But I enjoy a soft room temperature piece of zucchini bread better than a cold refrigerated one. So I store mine at room temperature, therefore it may go bad within four days.

So what do I do if I can’t eat all my Amish zucchini bread within four days? The answer to keeping a baked good fresh till you are ready to eat it is to freeze it. As soon as my loaves are partially cooled I bag them and put one loaf in the freezer. If you only have one or two people to eat your zucchini bread, you could cut your loaves in half, keep only one half out and freeze the rest.

Remove your frozen loaf from the freezer and allow an hour for it to thaw before slicing it. You could even slice the bread before freezing it. But I have found that bread keeps fresh longer in the freezer if it’s not sliced.

zucchini bread

How to prepare zucchini to use for baking…

Wash the zucchini well. If your zucchini is huge, cut it open and remove the seeds. But if you have a smaller zucchini, simply wash the zucchini and shred it with a grater. Leave the peels on, they contain a lot of nutrition and also add to the beauty of the bread.

Zucchini has a high water content so it will create some liquid when grated. Some recipes require you to drain the liquid and squeeze out any excess moisture. But for this recipe, you can add the zucchini along with any liquid it created. Although my Tupperware grater has an attachment and some of the juice drains out of the bottom as I’m grating. So if there’s a lot of liquid you may want to pour off some of it.

You can also use thawed frozen zucchini to make this bread. Enjoy!

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More Amish Recipes you may want to try…

Shoofly Cake Recipe

Healthy Amish Banana Bread Muffins Recipe

Homemade Protein Balls Recipe

Amish Homemade Granola Cereal Recipes

Amish zucchini bread slices

Amish Zucchini Bread Recipe

Amish Zucchini Bread is a delicious, nutritious, and moist quick bread. And it's a great way to use up your abundance of fresh garden zucchini.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Bread, Breakfast, Dessert
Cuisine Amish
Servings 16 servings
Calories 529 kcal


  • 1 c. oil canola or vegetable
  • 1 1/2 c. sugar
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 2 c. zucchini, unpeeled and grated
  • 3 1/2 c. all-purpose flour
  • 1 1/4 tsp. salt
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1 c. crushed pineapple, drained
  • 1 c. walnuts, chopped


  • Preheat oven to 325°.
  • Mix oil, sugar, eggs, and vanilla. Beat well until light in color.
    1 c. oil, 1 1/2 c. sugar, 3 large eggs, 2 tsp. vanilla extract
  • In a seperate bowl, mix dry ingredients.
    3 1/2 c. all-purpose flour, 1 1/4 tsp. salt, 1 1/2 tsp. baking soda, 3/4 tsp. baking powder
  • Add zucchini and dry ingredients alternating with pineapple. Mix only until combined. Do not overmix.
    2 c. zucchini, unpeeled and grated, 1 c. crushed pineapple, drained
  • Stir in the chopped walnuts.
    1 c. walnuts, chopped
  • Divide the batter into two well-greased and floured standard-size bread pans, and bake for one hour or until a toothpick comes out with just a few crumbs.
  • Let the bread rest in the pans for about 10 minutes before carefully removing the loaves. If the loaves don't want to slide out, run a knife around the edges to release.
  • Cool. Store in an airtight bag or container.


I like to bag my bread before it’s completely cool as it helps to keep more moisture in. And if you won’t eat two loaves within a couple of days, freeze one for later.
Serve zucchini bread for breakfast or a snack anytime. Eat it plain or slathered with butter. Or turn it into a yummy dessert by putting on a layer of cream cheese frosting. We used to sandwich two pieces of bread together with cream cheese frosting in the middle. Cut the sandwich in half and serve a platter full of zucchini bread dessert sandwiches.
And don’t forget, overbaking will always give you a dry baked good.


Serving: 1sliceCalories: 529kcalCarbohydrates: 67gProtein: 9gFat: 26gSaturated Fat: 2gPolyunsaturated Fat: 12gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 31mgSodium: 316mgPotassium: 229mgFiber: 3gSugar: 26gVitamin A: 114IUVitamin C: 7mgCalcium: 48mgIron: 3mg
Keyword Amish Zucchini Bread Recipe, Zucchini Bread with Pineapple
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7 thoughts on “Amish Zucchini Bread Recipe with Pineapple

    1. I suppose you could but you will need to add something in its place to keep the moisture level. You could try to replace it with more zucchini or applesauce.

    1. I’m sorry, but I have honestly never used friendship starter. I remember my mom using it many years ago. But I’m not sure how you would use it in this??

  1. Hi Anna – I so enjoy your recipes. But Zucchini Bread with PINEAPPLE? Genius! 😊

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