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!

a serving of Carrot Pineapple Bread

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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.

Zucchini Pineapple Bread

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!

loaf of Carrot Zucchini cake

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!

ingredients for pineapple bread

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 Carrot Zucchini Pineapple Bread

How to make the best Carrot Zucchini Pineapple Bread

  1. Preheat your oven to 350-F and spray two loaf pans with nonstick cooking spray. Set them aside.
  2. 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.
  3. Add the vanilla, orange juice, orange zest, and eggs. Beat on medium speed until well combined.
  4. Add the flour, ground cinnamon, ground nutmeg, ground ginger, ground cloves, baking soda, baking powder, and salt. Mix until just combined.
  5. Fold in the pineapple, zucchini, carrots, raisins, and nuts with a spatula, scraping down the sides as needed.
  6. Transfer the batter to the two prepared loaf pans.
  7. Bake the loaves at 350-F for about 50 minutes or until set in the middle when tested with a toothpick. 
  8. Cool the loaves for 15 minutes in the pans, then turn them out of the pans and allow them to fully cool.
  9. Slice and serve. Enjoy! 

baked loaf of Carrot Zucchini Pineapple Bread

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.

a bite of carrot zucchini bread

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! 

Carrot Zucchini Pineapple Bread with butter


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!

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a serving of Carrot Pineapple Bread
4.84 stars (6 reviews)
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Get the Recipe:

Carrot Zucchini Pineapple Bread

Savor a unique blend of carrot, zucchini, and pineapple in this moist bread. A delightful twist on classic loaves!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 16
Print Recipe Pin Recipe


  • 1 cup butter, melted
  • ¾ cup dark brown sugar
  • ¾ cup sugar
  • 1 tsp vanilla
  • 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


  • 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!


Originally posted February 2017.
Cuisine: American
Course: Bread, Dessert
Calories: 338kcal, Carbohydrates: 43g, Protein: 6g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 61mg, Sodium: 268mg, Potassium: 237mg, Fiber: 4g, Sugar: 24g, Vitamin A: 1763IU, Vitamin C: 4mg, Calcium: 48mg, Iron: 1mg
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Carrot Zucchini Pineapple Bread