Zucchini Pineapple Chocolate Chip Bread Recipe with Freezing Tips

When my great aunt passed away 14 years ago I inherited all of her cookbooks. Her cookbooks have all of those classic, old-fashioned recipes inside them. Some books are 20+ years old with dog-earred and stained up pages. My great aunt was great about writing on the pages her edits on particular recipes along with her experience making it. She loved to cook and bake.

* Complimentary products used in the recipe. Affiliate links may be contained within this post.

Inside the one cookbook I found a recipe for Zucchini Pineapple Chocolate Chip Bread. Since I had a lot of zucchini to use up last month from our garden…I made the bread and oh my gosh…it was delicious! Very flavorful (you couldn’t taste the zucchini) and moist! I ended up baking 6 loaves of bread…freezing the other 5 for winter. Yes, you can freeze them once cool for up to 6 months. (see freezing instructions below).

Before I get to the recipe I want to introduce you to Selefina, the spice shop through Adagio Teas. Selefina sells your classic spices like parsley and oregano…along with chili powder, crystallized ginger root, Cacao nibs, and everything in between. You can purchase samples sizes, regular sizes, refills, and empty spice jars if you need those! High quality, fresh spices and seasonings shipped straight to your door.

For this recipe I used the Selefina Ground Cinnamon and the Selefina Ground Nutmeg. They’re must-haves for all of your fall and holiday baking.

Zucchini Pineapple Chocolate Chip Bread Recipe

3 medium eggs
1 cup vegetable oil
2 cups granulated sugar
1 1/2 tsp. vanilla extract
2 cups shredded, peeled zucchini
8 oz. can crushed pineapple, drained
3 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. Selefina ground cinnamon
1 tsp. Selefina ground nutmeg
1 tsp. salt
1 to 1 1/2 cups semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Lightly spray the 2 loaf pans with non-stick baking spray. Set aside.

In a large mixing bowl beat together the medium eggs, vegetable oil, granulated sugar and vanilla extract. In another mixing bowl combine together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg and the salt. Pour those ingredients into the first bowl, stirring to combine everything together. Next, stir in the shredded zucchini and the crushed pineapple until combined. Lastly, stir in the semi-sweet chocolate chips until they’re distributed throughout the batter.

Pour the bread batter into the 2 prepared loaf pans. If you have a little batter leftover you can pour it into a muffin tin to make muffins. Place loaf pans into the 350 degrees F preheated oven. Bake for 45-50 minutes or until the center of the bread is done. It should bounce back and the tops of the loaves should be a light golden brown. Remove from the oven and let cool.

Freezing Instructions: Let bread cool until at room temperature. When I plan on freezing them I purchase aluminum loaf pans at Dollar Tree (2-3 loaf pans for $1.25). I bake and freeze right in the pan. I wrap aluminum foil around the pan twice and then slide the pan into a gallon-size zipper closure freezer bag. Purge out the air, zip shut. Label and freeze. Thaw at room temperature or overnight in the refrigerator.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!