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Pioneer Woman Zucchini Pineapple Bread – Easy Kitchen Guide

Last Updated on July 3, 2023

This delicious and moist zucchini pineapple bread is the perfect way to enjoy a flavorful treat this summer. The combination of zucchini, pineapple, and cinnamon makes for an irresistible flavor that will have your taste buds begging for more! 

You can whip up this easy-to-make recipe quickly with just a few simple ingredients. In this article, we will walk you through how to make this delicious bread step-by-step. So, keep reading!

Pioneer Woman Zucchini Pineapple Bread

What is a pioneer woman zucchini pineapple bread?

Pioneer Woman Zucchini Pineapple Bread is a delightful and flavorful baked treat that combines the freshness of zucchini with the tropical sweetness of pineapple. The renowned chef and food personality inspires this recipe, Ree Drummond, also known as the Pioneer Woman.

The bread features a moist and tender crumb, thanks to the inclusion of grated zucchini and crushed pineapple. These ingredients add moisture and impart a subtle sweetness and a delightful texture to the bread. 

The batter is typically enriched with granulated sugar, vegetable oil, eggs, and vanilla extract, enhancing the flavor profile.

What does It taste like?

The final product will be a moist and flavorful bread with a soft crumb. The zucchini adds mild sweetness, while the pineapple gives the bread a light tropical flavor. The cinnamon provides warmth and spice, while the sugar adds just the right amount of sweetness. Overall, it’s a delicious treat that will satisfy your sweet tooth!

How did I first get introduced to the pioneer woman zucchini pineapple bread?

My first encounter with Pioneer Woman Zucchini Pineapple Bread was a delightful surprise during a potluck gathering. 

A beautifully baked loaf caught my eye as I surveyed the table filled with delectable dishes. Intrigued by its unique combination of zucchini and pineapple, 

I decided to try it. When I took a bite, I was transported to incredible flavors. The bread was incredibly moist, with the pineapple’s sweetness perfectly complementing the zucchini’s subtle freshness. 

It was a revelation, and I immediately sought the recipe to recreate this delightful bread at home. Since then, Pioneer Woman Zucchini Pineapple Bread has become a beloved treat in my household, reminding me of that serendipitous potluck experience.

How to make pioneer woman zucchini pineapple bread?

Making this delicious bread is quite simple. Here are the steps you need to follow:

You can also read the following appetizer recipes:

Ingredients:

  • Grated zucchini: 1 cup
  • Crushed Pineapple (drained): 1 cup
  • Granulated Sugar: 1 cup
  • Vegetable oil: 1/2 cup
  • Large Eggs: 3
  • Vanilla Extract:1 teaspoon
  • All-Purpose Flour: 2 cups
  • Baking Powder: 1 teaspoon
  • Baking Soda: 1 teaspoon
  • Cinnamon: 1
  • Salt: 1/2 teaspoon
Pioneer Woman Zucchini Pineapple Bread

Step-by-step Directions

Step 1

Preheat the oven to 350°F and take a 9×5-inch loaf pan or muffin tin and grease it with some vegetable oil.

Step 2

Combine the grated zucchini, crushed pineapple, granulated sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl. Use a whisk to blend the ingredients thoroughly.

Step 3

Mix the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.

Step 4

Gently incorporate the dry ingredients into the wet mixture, stirring until combined.

Step 5

Pour the batter into the greased pan or muffin tin, ensuring the top is smooth.

Step 6

Place in the preheated oven and bake for between 50 to 60 minutes in a loaf pan or 20 to 25 minutes in a muffin tin, making sure that a toothpick inserted into the center comes out clean.

Step 7

After 10 minutes, take the bread out of the pan and place it on a wire rack to finish cooling.

Step 8

Serve the bread as is, or decorate it with cream cheese frosting if desired.

Tips:

-If using a muffin tin, line it with paper liners to prevent sticking.

-Top the bread with glaze or cream cheese frosting before serving for extra sweetness.

-To ensure an even bake, do not overmix the batter, and check on the bread regularly as it bakes.

-Add some extra cinnamon or nutmeg to the batter for a spicier version.

-If using frozen zucchini, ensure it is thawed and drained before adding it to the batter.

Pioneer Woman Zucchini Pineapple Bread

Pioneer Woman Zucchini Pineapple Bread

This delicious and moist zucchini pineapple bread is the perfect way to enjoy a flavorful treat this summer. The combination of zucchini, pineapple, and cinnamon makes for an irresistible flavor that will have your taste buds begging for more!
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Course: Appetizer, Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2 people
Calories: 236kcal

Equipment

  • bow
  • mixture
  • Blender

Ingredients

  • 1 cup grated zucchini
  • 1 cup crushed pineapple (drained)
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 350°F and take a 9×5-inch loaf pan or muffin tin and grease it with some vegetable oil.
  • Combine the grated zucchini, crushed pineapple, granulated sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl. Use a whisk to blend the ingredients thoroughly.
  • Mix the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
  • Gently incorporate the dry ingredients into the wet mixture, stirring until combined.
  • Pour the batter into the greased pan or muffin tin, ensuring the top is smooth.
  • Place in the preheated oven and bake for between 50 to 60 minutes in a loaf pan or 20 to 25 minutes in a muffin tin, making sure that a toothpick inserted into the center comes out clean.
  • After 10 minutes, take the bread out of the pan and place it on a wire rack to finish cooling.
  • Serve the bread as is, or decorate it with cream cheese frosting if desired.

Notes

-If using a muffin tin, line it with paper liners to prevent sticking.
-Top the bread with glaze or cream cheese frosting before serving for extra sweetness.
-To ensure an even bake, do not overmix the batter, and check on the bread regularly as it bakes.
-Add some extra cinnamon or nutmeg to the batter for a spicier version.
-If using frozen zucchini, ensure it is thawed and drained before adding it to the batter.
Keyword: pioneer woman zucchini pineapple bread

Nutrition Facts

Pioneer Woman Zucchini Pineapple Bread is a great way to enjoy a treat without feeling guilty. One slice of homemade bread (using the ingredients listed above) contains approximately:

  • Calories: 236 kcal
  • Fat: 9 g
  • Carbohydrates: 33 g
  • Sodium: 259 mg
  • Fiber: 1 g
  • Protein: 4 g

Can I make this ahead of time?

Yes! This bread can be made ahead of time and stored in the refrigerator. Make sure to wrap it tightly with plastic before chilling it for up to 5 days. When ready to serve, simply thaw it at room temperature. The bread can also be frozen for up to 3 months. Allow it to come to room temperature before serving.

How do I store the pioneer woman zucchini pineapple bread?

Once cooled completely, the bread can be stored in an airtight container at room temperature for up to 4 days. Alternatively, you can wrap it tightly with plastic wrap and store it in the refrigerator for up to 5 days. If freezing, wrap it tightly with plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature before serving.

Can pregnant women eat this?

Yes, pregnant women can enjoy the Pioneer Woman Zucchini Pineapple Bread. As long as the ingredients are pasteurized and cooked to a safe temperature, it is perfectly safe for consumption. However, pregnant women should always consult their doctor before eating homemade or store-bought food.

FAQs

Is this bread suitable for vegans?

Unfortunately, no. This bread contains eggs and dairy-based products, making it unsuitable for vegan diets. If you’d like to make a vegan version of this bread, you can use flax eggs instead of real eggs and dairy-free milk instead of cow’s milk. Additionally, you can substitute vegan butter or coconut oil for the vegetable oil.

Can I make muffins instead of a loaf?

Yes! To make muffins, pour the batter into a greased or lined muffin tin and bake for 20-25 minutes at 350°F. Depending on the tin size, muffins will yield approximately 18-20 muffins.

Can I use wheat flour instead of all-purpose flour?

You can substitute whole wheat flour for the all-purpose flour in this recipe. However, remember that whole wheat flour is denser than all-purpose flour, so you may need to add slightly more liquid (such as milk or water). Start with 1-2 tablespoons and add more until the desired consistency is reached. Additionally, using wheat flour will make the bread slightly darker in color.

Can I use a different type of sweetener?

Yes, you can substitute honey or maple syrup for the granulated sugar in this recipe. Just keep in mind that using these alternative sweeteners may alter the flavor of the bread slightly and will also make it darker in color.

Wrapping Up

Thanks for reading this guide on Ree Drummond’s Pioneer Woman Zucchini Pineapple Bread! Whether you simply want to enjoy a tasty treat or want some nutritional value, this bread has something for everyone. 

It is made with simple and healthy ingredients, so it’s easy to enjoy a sweet treat without feeling guilty. Please share this guide with your friends and family. Also, leave comments and questions below if you have any.

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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more

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