Moist Zucchini Bread

If you love quick breads, this zucchini quick bread with crushed pineapple, shredded zucchini and toasted pecans will make you long for more. Ultra moist zucchini bread will convert even the most veggie-averse eater into an evangelist. 

The first time I made this Ultra Moist Zucchini Bread, I got a reaction from my young cousins that was somewhere between confusion and horror.  Why would you ruin a perfectly good quick bread with vegetables? They were skeptical.  No. They were BEYOND skeptical. There was a distinct disdain, like I had broken some deep-held trust and they were going to have to search their souls to find forgiveness for me.

grated zucchini

The most disappointed one was my cousin Katrina.  She couldn’t have been more than 8 or 9, but I distinctly remember her look of anticipation at seeing this zucchini bread with cream cheese frosting and then — her utter chagrin when I mentioned it had grated zucchini in it… hit play for the soundtrack…

beating eggs and sugar for Ultra Moist Zucchini Bread

Disgusted with my vegetable admission, she and the other kids jumped up and ran outside to play… no fools were they.  It wasn’t until later that night… after dinner… that I brought out the zucchini loaf to try again.  And again the pain was palpable. I could almost see the wheels turning in their heads — “how can I get out of eating this???”

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Mixing dry ingredients for Ultra Moist Zucchini Bread

Before they could think too much, I sliced up this Ultra-Moist Zucchini Bread and served a piece to everyone… Timidly, they each took a crumb…  then a larger crumb.  Finally, an actual bite — at which point the proclaimed that I had worried them for nothing and they devoured their servings and went in for more.

Adding grated zucchini to the batter.

Zucchini really has no distinct flavor and when it’s shredded like this and mixed into a spice-laden batter, the only thing it’s adding is moisture to the cake.  This particular zucchini bread also has crushed pineapple and chopped pecans for flavor and texture, so it’s more of a zucchini pineapple loaf.  And if I’m to be honest, this zucchini quick bread eats more like a cake. A chunky cake to be sure, but it’s sweet and spiced and utterly divine.

stirring in pineapple and chopped pecans to the batter.

Baking Tips for Moist Zucchini Bread:

  • This is a really moist batter — to prevent sticking, liberally spray the loaf pans with vegetable spray.
  • Line the bottom of each pan with a piece of parchment paper cut to fit the bottom of the pan.
  • Spray the parchment again.
  • Fill the pans about 2/3 to no more than 3/4 way up the sides.  Place the pans on a large rimmed baking sheet to bake (just in case of an overflow — you shouldn’t have one, but if you do, better to fall on a sheet pan than the floor of your oven.)
Ultra Moist Zucchini Bread batter in two loaf pans.

Bake until a cake tester comes out clean.

Ultra Moist Zucchini Bread baked.

Cool the zucchini pineapple loaves on a wire rack until they come to room temperature. You can slice the zucchini bread and serve it as is or with a sprinkle or powdered sugar or dollop of whipped cream, but if you want to take it a step further… cream cheese frosting is it!

Two Ultra Moist Zucchini Breads cooling on a rack.

Just a few swirls of thick, fluffy cream cheese frosting takes this from a nice spice zucchini pineapple loaf to a dessert occasion.

Ultra Moist Zucchini Bread with a bowl of cream cheese frosting.

Don’t skimp here — give it 1/3″- 1/2″ of frosting — you know you want it.

Ultra Moist Zucchini Bread with cream cheese frosting on top.

I like extra toasted chopped pecans, but if you have a nut-averse household, you can certainly skip them.

sprinkling toasted nuts onUltra Moist Zucchini Bread

This zucchini bread is moist and dense with a balanced spice and sweet tropical chunks of pineapple.

I brought these two to my parents house one weekend and within the course of two days, both had been devoured. If you’ve got kids who are squeamish about anything vegetable or otherwise “green” just don’t tell them — lest you worry them for nothing…

UPDATE: I received the following email today and had to share it with you…

Reader comments:

Best zucchini cake ever!

“Hi Lisa,
My friends and I made one of your recipes, the ultra-moist zucchini loaf. 

We made it together at our catch-up after leaving for different universities at the beginning of the year. We had to convert the measurements and ensure we had the right ingredients because we are from New Zealand.
My friends were initially skeptical, unlike your cousin Katrina in your recipe. But as the zucchini loaf rose in the oven, so did their optimism. And when they tasted it, they loved it! Even saying, “Why, it’s so good.”
We had so much fun making the loaf; we named it Bertrude. Bertrude was very moist and delicious. We will make more of your recipes together in the future.
Best wishes,Heather, Bella, Brianna and Tia
A company of friends

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I was slicing the moist zucchini bread with cream cheese icing.
Print Pin
4.30 from 10 votes

Zucchini Loaf Cake

A simple, spiced zucchini cake with toasted nuts and pineapple.  Serve it bare or with your favorite cream cheese frosting.
Author: Lisa Lotts
Course Dessert
Cuisine American
Keyword snack cake, zucchini bread, zucchini cake
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12


  • 4 large eggs
  • cups canola or vegetable oil
  • 2 teaspoons vanilla
  • cups sugar
  • 2 cups unbleached all purpose flour sifted, then measured
  • teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 ½ cups grated zucchini
  • 1 8 ounce can crushed pineapple drained
  • 1 cup pecans



  • Preheat the oven to 350°.  Cut a piece of parchment paper to fit in the bottom of the loaf pans. Spray two 8×4 1/2″ loaf pans with vegetable spray and place the parchment in the bottom of the pans. Set aside.
  • Place the pecans on a baking sheet and toast for 8-10 minutes.  Let them cool for a few minutes, then chop.  Set aside.
  • Crack the eggs into a large bowl.  Using an electric mixer on medium high, beat the eggs until light and frothy.  Slowly and gradually, add the oil to the eggs, beating constantly until oil is incorporated and mixture is foamy. Beat in the vanilla.
  • Gradually add the sugar into the eggs, beating constantly until thick and lemon colored.  
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.  Whisk to combine and stir into the wet ingredients.
  • Add the zucchini, drained pineapple and toasted pecans to the batter.  Divide evenly between the two loaf pans, but don’t over fill.  Only fill batter up to 2/3-3/4 way up the pan.  Any leftover batter can be made into a smaller loaf or cupcakes.  
  • Bake for 50-55 minutes or until a cake tester comes out clean.  Cool to room temperature before turning out of pan to frost or slice.
    Smaller loaf pan bakes for 28-32 minutes.
    Cupcakes bake for 18-20 minutes.
  • To garnish, either sprinkle with powdered sugar or frost with cream cheese frosting (recipe on this site.)


Calories: 285kcal | Carbohydrates: 43g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 403mg | Potassium: 197mg | Fiber: 1g | Sugar: 26g | Vitamin A: 145IU | Vitamin C: 4.7mg | Calcium: 51mg | Iron: 1.7mg

“Pin It” For Later!

Looking for an Ultra Moist Zucchini Bread? With grated zucchini and crushed pineapple this zucchini pineapple loaf in a cinnamon spiced batter is a real crowd pleaser. Especially good with powdered sugar or classic cream cheese frosting. #zucchini #zucchinibread #zucchinipineapplebread #pineapple #quickbread #quickbreadrecipe #zucchiniquickbread #baking #pecans #creamcheesefrosting #zucchinicake #pineapplecake #dessert #gratedzucchini

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  1. Roxana Nunez says:

    5 stars
    Wow ! The best of the best zucchini and pineapple bread I have ever made.with the cream cheese frosting was out of this world.this is a keeper thank you.

  2. It sure does justice to the name!! Looks ultra moist and delicious!! I love adding zucchini in bread when I am baking at home.. but never tried the cream cheese frosting gonna try that next time I bake it 🙂

  3. 5 stars
    I love zucchini bread! I love the addition of the pineapple too. I have made breads with pineapple, just never with the zucchini! This is the only way I can get my younger son to eat anything green! Lol! I have to try your recipe!

  4. 5 stars
    Yummy! I always wanted to try out zucchini bread and now I have the perfect recipe for the same.

  5. 5 stars
    those kids didn’t know what was good for them lol I’m glad you made them see the light!

  6. 5 stars
    Such a beautiful loaf! I love the addition of pineapple and crushed pecans. I can see how you won everyone over!

  7. 5 stars
    LOL, so like a child, I sometimes have a hard time getting past vegetables in my bread. But I KNOW zucchini bread is delicious, and your recipe looks absolutely awesome!!