Autumn Zucchini, Pineapple & Pecan Bread

Zucchini pineapple pecan bread is the upgrade your standard zucchini quick bread has been waiting for. Crushed pineapple brings tropical sweetness and just enough acidity to keep the crumb tender, while pecans add the buttery crunch that turns a slice into a snack.

The key trick is in how you handle the zucchini. Shredding it on the large holes of a box grater gives strands that disappear into the batter as the bread bakes, so all you taste is moisture and faint vegetal sweetness. Squeezing it dry first matters too, otherwise the loaf turns gummy instead of cake-tender.

Draining the pineapple thoroughly is the same story. Pineapple holds a surprising amount of liquid, and a soggy bread is a sad bread.

Pro Tips

• Toast the pecans on a dry sheet pan for 7 minutes before chopping. The flavor difference between raw and toasted nuts is enormous in a quick bread.
• Don’t squeeze the zucchini too aggressively, you want it dry but not bone-dry. Some moisture is what keeps the crumb soft for days.
• Let the bread cool fully in the pan before slicing. Quick breads with fruit and vegetables are too tender to slice warm without crumbling.

Variations

• Swap pecans for walnuts and add a teaspoon of cinnamon and a half teaspoon of nutmeg for a spiced fall version.
• Stir in a half cup of shredded coconut along with the pineapple for a piña-colada lean.
• Replace one cup of flour with whole wheat flour for a heartier loaf with a nuttier finish.