★★★★★

Pineapple Carrot Zucchini Bread

So much more than an ordinary Zucchini Bread, this recipe adds pineapple and carrots to the mix! A slice of moist Pineapple Carrot Zucchini Bread makes a delicious breakfast or midday snack.

Adding carrots to desserts creates a delicious, moist texture. This Carrot Cake recipe is a family favorite for many years. Or try our homemade Carrot Bundt Cake for an impressive dessert.

Sliced pineapple carrot zucchini bread with walnuts on a white plate.

Why this Recipe is Best

I know what you’re thinking. ANOTHER zucchini bread recipe?

We have so much zucchini I am trying to find new ways to use it. Thankfully, there’s no shortage of Zucchini recipes out there. You’ve got your Chocolate Zucchini Muffins and your Crunchy Streusel Zucchini Bread. We’re roasting it, turning it into zoodles, and adding it to any meal I can think of.

But at the end of the day, I’ll never say no to a fresh homemade loaf of Zucchini Bread!

  • Today’s version of this classic quick loaf has a tropical flair with the healthy (and tasty) addition of carrots! I had a bag of shredded carrots in the freezer from a few months ago.

PRO TIP: Shred and freeze fresh vegetables to toss into breads and soups!

  • Easy quick bread
  • Makes two loves that freeze wonderfully.

Ingredient Notes

Ingredients needed to make pineapple zucchini bread with carrots.

While this may look like alot of ingredients, most of them you may already have in your pantry. Plus it comes together in ONE BOWL!

  • Zucchini- feel free to shred with the skin, to give a pop of green color. If using frozen zucchini, be sure to squeeze out the excess moisture BEFORE measuring.
  • Carrots- LOVE the extra moisture and color these add to the bread.
  • Pineapple- in addition to a sweet flavor, they also add moisture to the recipe!
  • Walnuts- they add great texture to the bread, you could swap them out for chopped pecans or leave the nuts out completely.
  • Orange Zest- could also use lemon or lime zest. It gives this bread fresh flavor.
  • Sugars- The combination of granulated and brown sugar sweetens the bread and adds moisture (have I mentioned this bread is moist??)

Easy Instructions

Step by step photos showing how to make pineapple carrot zucchini bread.

You need shredded zucchini and shredded carrots for this recipe. Use a food processor with a shredding attachment or grab your hand grater!

Combine Wet Ingredients. To make the bread, beat butter with sugar, vanilla extract and a little orange zest.

Add dry Ingredients. Add in flour, cinnamon, nutmeg, baking soda, baking powder, and kosher salt.

PRO TIP: Use the scoop and measure method to properly measure flour to avoid a dense bread.

Fold in Veggies and Fruit. Fold in the shredded zucchini and carrots along with a can of crushed pineapple (drained) and some chopped walnuts.

Bake. Pour the batter into prepared loaf pans, bake for 50 minutes, let cool and enjoy!

Two slices of pineapple zucchini bread with carrots and walnuts on a white plate.

Tips & Tricks

  • To keep the bread from sticking to the bottom of the loaf pans, I recommend lining the bottom of the pans with parchment paper. A spritz of cooking spray helps too!
  • Remove the zucchini bread from the pans shortly after taking it out of the oven. Then, let the bread finish cooling completely on wire racks before slicing.
  • The nuts are optional. You can also sub chopped pecans if you prefer!
  • Make sure to use crushed pineapple with the juices drained. I haven’t tested the recipe with other kinds of pineapple but I think the crushed texture of the canned variety is important!
  • Love Zucchini? Try our delicious Zucchini Brownies or our Zucchini Chocolate Cake!!
  • Want icing? Add a drizzle of our cream cheese frosting or our sour cream frosting to the top of this lovely bread!
Loaf of zucchini bread with carrots and pineapple.

Recipe FAQs

Can I make pineapple zucchini bread without the carrots?

This bread can be made without carrots…just swap them for an additional cup of shredded zucchini.

How long does zucchini bread last?

Zucchini bread should be stored in an airtight container and is best when eaten within 5 days of baking.

Can you freeze zucchini bread?

Yes! After cooling zucchini bread, wrap in foil then slide into a ziploc freezer bag. Store for up to 3 months.

More Bread Recipes

Yield: 20 servings

Pineapple Carrot Zucchini Bread

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

So much more than an ordinary Zucchini Bread, this loaf adds pineapple and carrots to the mix! A slice of Pineapple Carrot Zucchini bread makes a delicious breakfast or midday snack.

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 orange, zested (about 1 Tablespoon)
  • 3 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup crushed pineapple (drained)
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • 1 cup chopped walnuts

Instructions

  1. Beat butter with sugars. Beat in vanilla, orange zest and eggs. Add in flour, cinnamon, nutmeg, baking soda, baking powder and salt.
  2. Fold in pineapple, zucchini, carrots and nuts.
  3. Pour into two greased loaf pans (I line the bottoms with parchment paper). Bake in a 350 degree oven for 50 minutes. Remove from pans, cool, and enjoy!

Notes

  • To keep the bread from sticking to the bottom of the loaf pans, I recommend lining the bottom of the pans with parchment paper. A spritz of cooking spray helps too!
  • Remove the zucchini bread from the pans shortly after taking it out of the oven. Then, let the bread finish cooling completely on wire racks before slicing.
  • The nuts are optional. You can also sub chopped pecans if you prefer!
  • Make sure to use crushed pineapple with the juices drained. I haven't tested the recipe with other kinds of pineapple but I think the crushed texture of the canned variety is important!

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 264Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 52mgSodium: 125mgCarbohydrates: 31gFiber: 1gSugar: 16gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This easy quick bread with carrots and pineapples adds a delicious twist to a classic zucchini recipe!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories:


Posted on August 6, 2021

Comments & Reviews

  1. Just what I was looking for to use up a few too many market carrots and some zucchini I had.
    Also a can of pineapple in the pantry for just this moment.
    I decreased the sugars to 1/2 cup each…don’t like too much sweetness…and it was delicious.
    Thanks for being there, inside my I pad!
    It’s really hot presently, but this will be a Monday morning bake.One loaf will go into my freezer.

  2. Just wanted to let you know that I made this recipe but wanted to try it sugar free. I substituted the sugar in the recipe with mashed banana and pureed apple and it wasn’t too bad. I’ve blogged about it with link back to this recipe from where I got the inspiration. Hope you don’t mind?

    Thank you,
    Anne @ Domesblissity xx

  3. I don’t have zucchini but I have plenty of pineapple and carrots that need using up. This recipe will be perfect. Am pinning.

    Anne xx

  4. This sounds so yummy!!! I just harvested TONS of zucchini from my garden, so I will definitely be trying this! Thank you so much for linking up to Strut Your Stuff Saturday! We are so grateful for your support and we hope that you will be back tomorrow to share more great ideas!
    Camille @
    SixSistersStuff.blogspot.com

  5. Thank you for the new recipe. I will have to share this with my daughter in law. She will love this.
    New follower from Savory Sunday.

  6. Thanks for linking to So Sweet Sunday! This bread sounds great, plus I have some zucchini and carrots that both need to be used ASAP.

  7. I actually have nearly all the ingredients to make this. Looks like I’m going to have to go get some pineapple real fast. Thanks for sharing the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *