Carrot Zucchini Pineapple Bread
Super moist and super delicious, this easy Carrot Zucchini Pineapple Bread has so much flavor! Loaded with plump raisins, crunchy walnuts, healthy zucchini, and natural sweetness from the carrot and pineapple, this easy, quick bread is perfect for brunch, lunch, or snacking any time!
To say I love this Carrot Zucchini Pineapple Bread would be an understatement. I simply adore it! It’s so moist, flavorful, and delicious, and the smell of it baking makes it so hard to wait for it to finish cooking!
Carrot Zucchini Pineapple Bread
Whenever I make this recipe, I’m reminded of coffee dates with old friends, memories with family, and precious moments. It’s the kind of recipe that is so memorable it’s easy to associate good times with it. Perhaps sharing a loaf at brunch with the family? Or taking a still-warm loaf to a good friend.
Whether you’re baking it for yourself or for someone else, this twist on a classic zucchini bread is sure to become much loved in your family, too! Make a double batch and freeze a loaf to enjoy later; you won’t regret it!
Why I love this recipe
- It is so delicious and is a healthier version of zucchini bread.
- This Carrot Zucchini Pineapple Bread makes two loaves, so you can enjoy one right away and freeze the other or give it to a friend!
- The spices in it really transform this easy bread recipe into an amazing loaf you’re sure to love!
Gather these ingredients
- Butter – Melted.
- Dark brown sugar
- White granulated sugar
- Vanilla extract – Pure or artificial vanilla is fine.
- Orange juice – Plus the zest of a fresh orange.
- Eggs
- Whole wheat flour
- Ground cinnamon, nutmeg, ginger and cloves
- Baking soda
- Baking powder
- Salt
- Canned crushed pineapple – Drained.
- Zucchini – Shredded.
- Carrot – Shredded.
- Golden raisins – Optional but so good!
- Walnuts – Chopped.
How to make the best Carrot Zucchini Pineapple Bread
- Preheat your oven to 350-F and spray two loaf pans with nonstick cooking spray. Set them aside.
- Beat together the butter, dark brown sugar and white sugar in a medium bowl. You can use a stand mixer or an electric hand mixer.
- Add the vanilla, orange juice, orange zest, and eggs. Beat on medium speed until well combined.
- Add the flour, ground cinnamon, ground nutmeg, ground ginger, ground cloves, baking soda, baking powder, and salt. Mix until just combined.
- Fold in the pineapple, zucchini, carrots, raisins, and nuts with a spatula, scraping down the sides as needed.
- Transfer the batter to the two prepared loaf pans.
- Bake the loaves at 350-F for about 50 minutes or until set in the middle when tested with a toothpick.
- Cool the loaves for 15 minutes in the pans, then turn them out of the pans and allow them to fully cool.
- Slice and serve. Enjoy!
Tips & substitutions
- This Carrot Pineapple Zucchini Bread recipe calls for dark brown sugar. Dark brown sugar has extra molasses in it, so it has a richer flavor. You can use regular brown sugar if that’s what you have on hand.
- Drain the pineapple well – you don’t want too much extra moisture in this bread.
- Shred the washed zucchini (don’t peel it) and the peeled carrot on the big holes of a box grater.
- Don’t overmix the batter. It will be lumpy because of the zucchini and pineapple.
- Insert a toothpick into the center of the loaf to see if it’s done. If there are a few clingy crumbs, it’s done! If there’s still gooey batter, it needs more time.
Serving suggestions
All you need with a slice of this Carrot Pineapple Zucchini Bread is a cup of coffee or tea and a good book or a friend to catch up with! This bread makes a delicious snack – either warmed with a bit of butter or at room temperature in your lunch box. I love it for dessert after a meal of lasagna or a more simple meal of a hearty bowl of stew. Pair it with just about anything, or eat it all on its own!
Storage
Store any leftover Carrot Pineapple Zucchini Bread in an airtight container in the fridge for 3-4 days. You can also wrap up any leftovers, wrap them in plastic wrap and then tuck them into a freezer-safe plastic bag and freeze them for up to a month. I like freezing individual slices this way so I can just grab one, thaw it and eat it!
Check out these awesome baked goodies while you’re here
Get the Recipe:
Carrot Zucchini Pineapple Bread
Ingredients
- 1 cup butter, melted
- ¾ cup dark brown sugar
- ¾ cup sugar
- 1 tsp vanilla
- ⅛ cup fresh orange juice, zest + zest
- 3 eggs
- 3 cups whole wheat flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup crushed pineapple, drained
- 1 cup zucchini, shredded
- 1 cup carrot, shredded
- ½ cup golden raisins, optional
- 1 cup walnuts, chopped
Instructions
- In a medium bowl, beat together the butter with sugars. Beat in vanilla, orange juice and zest and eggs. Add in flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
- Fold in pineapple, zucchini, carrots, raisins and nuts.
- Pour the batter into two greased loaf pans. Bake at 350 degree oven for 50 minutes. Remove from pans; cool and serve!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Can you use all purpose flour instead
Yes you can!
Is there a recipe for one loaf
Yes, the recipe is at the bottom of the post to print. Use the “jump to” at the top of the post and it will take you right to the recipe.
I just made this recipe…the Pineapple, carrot, zucchini bread is currently in the oven. I KNOW this recipe is good because the batter made my eyeballs roll in the back of my head. I Love all the spices that are added. I used fresh nutmeg because I happened to have it on hand….AMAZING! I did not have the orange though…I just used extra pineapple juice. I cannot wait until this “bread” is done. My whole house smells so wonderful right now. THANK YOU FOR THIS AMAZING RECIPE!!!!!
I made this cake today and it is very good. The only thing is that the cake is not firm, it crumbles. What did I do wrong?
Thanks for letting us know Betsy! We haven’t had that happen, so not sure if it was the baking/time issue?
I love this recipe! However, I made it for the first time last night. I was making some mini loaves. They seem dry, which could be I misjudged the baking time. What would happen if I put a little applesauce in the mix?
You can try that. I didn’t have that problem! Let us know if it works! :)
Has anyone tried making this using a bread machine?
the recipe for carrot zuchini pineapple bread was not on the blog, how do I get the recipe?
Try it now, Carol! :)
What you share with us, your readers, is sometimes very profound and at the very moment I personally need some encouragement to connect with others. Thank you!
Betty, thanks for your words of afirmation! xo
What a beautiful treasure that note was. My cousin recently told me she opened a box of candles and the scent immediately transported her to my moms living room. I loved hearing that memory. Of something (my mom LOVED candles) bringing the memories of my mom and her house to my cousins (and my ) memory. Bread looks yummy too
You and I have that in common, really missing our Mamas! Thanks for sharing this sweet story Kirstin!
Thank you. This is a beautiful post that made me stop and think of the importance of the written word on paper. Your recipe sounds delicious and I’ll be making it when I visit my granddaughters and their mom next week. You’ve enriched my day.
Thank you Gail. Enjoy your beautiful daughter and granddaughter!