Favourite Pineapple Zucchini Bread

If standard zucchini bread is the workhorse of summer baking, this pineapple-spiked version is the showstopper. The crushed pineapple keeps the loaf almost impossibly moist for days, while warm cinnamon and a handful of raisins push it firmly into spice-cake territory. Two loaves come out of one bowl, which means one for now and one for the freezer or a neighbor.

The technique is classic muffin method: wet ingredients beaten together first, dry whisked separately, then folded just until combined. Don’t overmix once the flour goes in. A few flour streaks here and there is fine and beats the alternative of a tough, gummy crumb.

Box-grate the zucchini on the coarse side, no need to peel or seed unless it’s an oversized August monster. Skin and all, the green flecks throughout the loaf are part of the visual charm. The pineapple goes in undrained for maximum moisture, just don’t squeeze it dry first or the bread loses its hallmark texture.

Pro Tips

• Use medium zucchini, large ones tend to be watery and seed-heavy and throw off the texture.
• Toast the chopped nuts at 350°F (175°C) for 6 to 8 minutes before folding in for deeper flavor.
• Plump the raisins in warm water or rum for 10 minutes if they’re hard, drain well before adding.
• Cover the loaves with foil for the last 15 minutes if the tops are browning faster than the centers cook.

Variations

• Swap raisins for dried cranberries for a tarter punch.
• Add ½ teaspoon of nutmeg or ginger alongside the cinnamon for a holiday-leaning loaf.
• Stir in 1 cup of shredded coconut along with the nuts for a tropical Hummingbird-style spin.