Amish Zucchini Bread Recipe with Pineapple

This Amish Zucchini Bread with Pineapple is everything you want in a quick bread - moist, tender, and bursting with flavor. Made with simple ingredients from your pantry and garden, this easy zucchini bread is perfect for breakfast, an afternoon snack, or even dessert.

The addition of crushed pineapple adds extra moisture and a light tropical twist that makes this bread extra special. And thanks to the shredded zucchini, it stays perfectly soft and fresh for days. Whether you enjoy it plain, with a slather of butter, or sandwiched with cream cheese frosting like we did growing up, this is one of those timeless Amish recipes you'll want to make every summer.

Why You'll Love This Amish Zucchini Bread

• Incredibly Moist Texture - Thanks to the oil, zucchini, and pineapple, every bite is soft and tender.
• Perfectly Sweet - Just the right amount of sweetness for breakfast, snacking, or dessert.
• Easy to Make - A simple recipe that comes together quickly.
• Great Way to Use Up Extra Zucchini - Especially when your garden is overflowing.
• Freezer-Friendly - Wrap it well and freeze for a month or two to enjoy later.
• Tried-and-True Amish Recipe - Simple, wholesome ingredients and rich flavor you'll come back to every summer.

These ingredients come together to create a flavorful and moist zucchini bread that is perfect for enjoying as a snack or breakfast treat.

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 smaller zucchini, simply wash the zucchini and shred them with a grater (affiliate link). 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 may create some liquid when grated. Some recipes require you to drain the liquid and squeeze out any excess moisture.

But for this recipe, you want to add the zucchini along with any liquid it creates. 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 some of it off.

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

Step-by-Step Instructions

1. Preheat the Oven:
   • Preheat your oven to 325°F (165°C).
2. Prepare the Wet Ingredients:
   • In a large mixing bowl, combine oil, sugar, eggs, and vanilla extract.
   • Beat the mixture well until it becomes light in color.
3. Mix the Dry Ingredients:
   • In a separate bowl, mix flour, salt, baking soda, and baking powder.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture, alternating with the grated zucchini and drained crushed pineapple.
   • Mix until just combined. Do not overmix.
5. Add Walnuts:
   • Stir the chopped walnuts into the batter.
6. Prepare the Bread Pans:
   • Grease and flour two standard-size bread pans to prevent sticking. Or spray the pans and line the bottoms with parchment paper for easy removal.
7. Divide the Batter:
   • Divide the batter evenly between the two prepared bread pans.
8. Bake:
   • Place the pans in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center of the bread comes out with just a few crumbs attached.
9. Cool the Bread:
   • Let the bread rest in the pans for about 10 minutes.
   • Carefully remove the loaves from the pans. If they don't slide out easily, run a knife around the edges to release them.
10. Store:
    • Cool the bread on a wire rack.
    • Store in an airtight bag or container. Bag the bread before it's completely cool to retain more moisture.
    • If not consumed within a couple of days, freeze one loaf for later use.

Tips

• Avoid overbaking to prevent the bread from becoming dry.
• Overbaking will always give you a dry baked good, so if your oven bakes extra hot, you may want to check the bread for doneness at 55 minutes.
• Let it rest before slicing - It cuts cleaner once it cools.

Quick Breads

What is a quick bread? Quick bread is bread that's quick to make because it doesn't need yeast or time to rise. It's like the fast food of bread - no waiting around for dough to rise. Just mix, bake, and boom, you've got bread in a hurry.

Serving Suggestions

• Serve zucchini bread for breakfast or as a snack.
• Enjoy it plain or with a slather of butter.
• For a dessert twist, add a layer of cream cheese.
• Create zucchini bread dessert sandwiches by spreading cream cheese frosting between two slices.

Freezing Zucchini Bread

This recipe makes two loaves, and if you can't eat them all within a few days, freezing is the perfect solution.

Zucchini bread stays freshest at room temperature for 3-4 days. While you can store it in the fridge to make it last a bit longer, I prefer the soft texture of room-temperature slices.

To keep it from going bad, I let the loaves cool slightly, then wrap one tightly and place it in the freezer. If you're baking for just one or two people, you can even cut the loaves in half - keep out what you'll eat within a few days, and wrap the rest in plastic or store in an airtight container to freeze for up to 3 months.

You can freeze it sliced or whole, but I've found it stays fresher when frozen unsliced. Just let it thaw for about an hour before slicing and serving.

You can also grate extra zucchini. Put the amount you need for a recipe in a freezer bag and freeze it to use later. This way you can still make zucchini bread in the wintertime when you don't have fresh zucchini.

More Amish Recipes

• Healthy Amish Banana Bread Muffins Recipe
• Shoofly Cake Recipe
• Homemade Protein Balls Recipe
• Amish Homemade Granola Cereal Recipes
• Peach Crumb Pie

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