Easy Zucchini Pineapple Bread with Figs

Course Breakfast
Keyword easy zucchini bread, zucchini pineapple bread
Servings 2 loaves


  • 3 large eggs
  • 1 3/4 cups granulated sugar
  • 3/4 cup canola oil
  • 1 cup shredded zucchini
  • 1 (8-ounce) can crushed pineapple
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/4 cups (about 8 ounces) Blue Ribbon Orchard Choice or Sun-Maid Mission Dried Figs, stemmed + chopped


  1. Preheat the oven to 350F and lightly grease two 8”x4” loafs pans with baking spray. Set aside.

  2. In a large bowl, whisk to combine the eggs, sugar, and oil. Add the zucchini, pineapple, and vanilla and stir to combine well. Add the flour, baking soda, cinnamon, and salt, and stir to combine. Add 1 cup of the figs and fold to combine.

  3. Divide the batter between the two pans and sprinkle the remaining figs on top of the batter, if desired. Bake in the preheated oven for about 55 minutes or until a toothpick inserted comes out clean. Allow to cool slightly prior to serving.