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Zucchini-Pineapple Bread

Crushed pineapple gives this classic sweet bread an unexpected twist.

Courgette-Pineapple Bread


  • 180 g (1½ cup) whole wheat flour
  • 1 teaspoon bicarbonate of soda
  • ¼ teaspoon salt, optional
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground nutmeg
  • 1 cinnamon stick, or ½ teaspoon ground cinnamon
  • 2 allspice berries, or ½ teaspoon ground allspice
  • 60 ml (¼ cup) egg substitute
  • 160 g (¾ cup) applesauce
  • 1 teaspoon vanilla essence
  • 50 g (1 slice) pineapple, peeled
  • 190 g (1 ) medium zucchini, halved
  • 90 g (½ cup) flaked almonds
  • 70 g (½ cup) raisins


  1. Preheat oven to 180°C (350°F ). Spray an 21.25-cm x 11.25-cm (8 1/2-inch x 4 1/2-inch) loaf pan with cooking spray.
  2. Combine flour, baking soda, salt, baking powder, nutmeg, cinnamon, and allspice in a medium-size mixing bowl.
  3. Place egg, sugar, vanilla, pineapple, and courgette into the Vitamix container and secure lid.
  4. Select Variable 1.
  5. Turn on machine and slowly increase speed to Variable 4.
  6. Blend for 10-15 seconds. Stop machine and remove lid.
  7. Add dry ingredients to the Vitamix container and secure lid.
  8. Select Variable 5.
  9. Blend for 20 seconds or until mixed, using the tamper to press the ingredients into the blades. Do not over mix.
  10. Stop machine. Gently stir in nuts and raisins by hand.
  11. Pour into prepared loaf pan. Bake for 60 minutes or until a knife inserted into the center comes out clean.


Variation: Use 3/4 cup (150 g) of wheat berries in place of whole wheat flour. Grind berries into flour using the Vitamix Dry Grains container for 1 minute on High prior to using in recipe.

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