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Zucchini-Pineapple Bread

Crushed pineapple gives this classic sweet bread an unexpected twist.

Zucchini-Pineapple Bread


  • 180 g (1½ cup) whole wheat flour
  • 1 teaspoon baking 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 extract
  • 50 g (1 slice) pineapple, peeled
  • 190 g (1 ) medium zucchini, halved
  • 90 g (½ cup) slivered almonds
  • 70 g (½ cup) raisins


  1. Preheat oven to 350°F (180°C). Spray an 21.25-cm x 11.25-cm (8 1/2-inch x 4 1/2-inch) loaf tin with cooking spray.
  2. Combine flour, baking soda, salt, optional, baking powder, nutmeg in a medium-size mixing bowl.
  3. Place egg substitute, applesauce, vanilla, pineapple, cinnamon, allspice and zucchini into the Vitamix container and secure the lid.
  4. Start the blender on its lowest speed and quickly increase to its highest speed.
  5. Blend for 45 seconds. Stop machine and remove lid.
  6. Add dry ingredients to the Vitamix container and secure the lid.
  7. Select Variable 8.
  8. Pulse 8 -10 times, using the tamper to press the ingredients into the blades. Do not over mix.
  9. Gently stir in nuts and raisins by hand.
  10. 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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