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+ servings

Zucchini Pineapple Bread with Dried Figs

Wondering how to make zucchini bread? It’s so easy! Zucchini bread with pineapple and figs yields a moist quick bread that's everyone's favorite.
Course: Bread
Keyword: how to make zucchini bread, zucchini pineapple bread
Servings: 2 loaves
Calories: 2311kcal


  • 3 eggs large, at room temperature
  • 1 3/4 cups sugar
  • 3/4 cup canola oil
  • 1 cup zucchini shredded
  • 8 ounces crushed pineapple
  • 1 1/2 tsp vanilla
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 1/4 cups Orchard Choice or Sun-Maid California Figs


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


Recipe and photos by Kate Wood


Calories: 2311kcal | Carbohydrates: 346g | Protein: 29g | Fat: 93g | Saturated Fat: 9g | Cholesterol: 246mg | Sodium: 1898mg | Potassium: 667mg | Fiber: 9g | Sugar: 199g | Vitamin A: 580IU | Vitamin C: 22.4mg | Calcium: 117mg | Iron: 10.6mg