Moist and delicious zucchini bread! A classic version of zucchini bread with the addition of crushed pineapple for added sweetness and moisture.

Photography Credit: Elise Bauer

Every summer we are blessed with more zucchini than we know what to do with!

Even if we don’t happen to be growing it, at least one neighbor does and we usually find ourselves with quite a few extra large zucchini batons.

Our Favorite Videos Get Recipe »

This zucchini bread recipe is one of my favorites from my childhood. It is adapted from a recipe in a 1974 Sunset magazine that has the oddly delicious addition of crushed pineapple in the batter.

It’s a wonderfully moist and sweet quick bread! The original recipe calls for 2 cups of sugar for 2 loaves. I’ve cut it as far back as 1 1/2 cups of sugar, which is just lightly sweet.

But I think I prefer it best with a little more, 1 3/4 cups of sugar.