So here’s the thing. Apparently I’ve been withholding a recipe from you guys. Since…the summer. I made it right before coming back to school. I think I originally intended to tweak it, but after eating it from the freezer for the past few months, I think it’s finally about time I shared it!

This was made during my quick bread frenzy at the end of summer. I was DYING to try a pineapple zucchini bread healthified (aka with my banana bread recipe that I use as a base for everything).

So here it is!



2 bananas, mashed

1 c pineapple puree (lightly chopped in a food processor or blender)

1 c grated zucchini

1/4 c honey

1 t cinnamon

1 t vanilla

1 egg

2 T oil (I used avocado)

1 t salt

1 t baking soda

1/2 t baking powder

1.5 c flour (I used a gluten free blend)


  1. Preheat oven to 350.
  2. Mix all ingredients together and pout into a 4×8 loaf pan.
  3. Bake for 55 minutes or until a toothpick inserted in the center does out clean!