Pineapple Zucchini Bread

Serves: 12

Happy Monday Friends! I hope you had an amazing weekend! My weekend was pretty low key since I was still not feeling 100%. The boyfriend and I went to see a couple movies and then just stayed in and enjoyed some nice homemade dinners (I ate out more than enough in Aruba!). I am finally feeling about 98% today, which is great! I was able to start running again on Saturday and finally got to hit some weights on Sunday! It was the first time I had a solid weight workout in 12 days!! 12 days! Can you believe that??!! Between my long run before vacation, Aruba and then being sick I hadn’t had a legit weight session! My cousin and I did a few mini workouts while away, but nothing like I do when I am home. It felt soooo good to be back in the gym! I was also feeling good enough yesterday to start baking again, which made me so happy! :) So there will be a few new recipes popping up this week! I have also had few email requests for recipes, so be on the lookout for those too!
I am excited to be back home, feeling great, baking, working out and interacting with all of you! :)

Look at those chunks of pineapple!

Fit Ingredients

  • 1/2c (60g) oat flour
  • 1/4c (28g) ground flax
  • 1/4c (28g) vanilla or unflavored protein powder
  • 1/4-1/3c stevia or sweetener of choice (I used 1/4c but if you want it sweeter use 1/3c)
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg, optional
  • 1/2 tsp ground ginger, optional
  • 1/2 tsp xanthum gum, optional but makes it hold together better
  • 1/2c (123g) liquid egg whites
  • 2 tsp vanilla extract
  • 1 1/2c (150g) diced pineapple
  • 1 1/2c (150g) shredded zucchini (1 small)
  • 3/4c chopped walnuts, optional


  • loaf pan
  • non stick spray



Pre heat oven to 350. Spray your loaf pan with non stick spray. In a bowl mix your oat flour, flax seeds, protein powder, stevia, baking powder, cinnamon, nutmeg, ginger and xanthum gum. Add your egg whites and vanilla extract to your dry ingredients. Mix well. Fold in your diced pineapple and zucchini (and walnuts, if using). Pour your batter into the loaf pan. Bake for ~33 minutes.

This bread turned out extremely moist from the pineapple and zucchini with the perfect amount of sweetness! I ate it along side some egg whites one day for breakfast, had it with some cream cheese and berries as a snack one day, had some as a pre workout snack and then finished the rest as dessert one night! I ate the entire loaf in 3 days! I didn’t even share any with the bf it was so good! Plus when you see the nutrition facts, you wont feel guilty about eating it! My favorite was to eat it was topped with a bit of cream cheese. The saltiness complimented the sweetness of the bread perfectly!

Pineapple Zucchini Bread with 2 tbs of cream cheese! My favorite way to eat this bread!


Nutrition: (per 1 out of 12 slices, not including walnuts)

Calories: 59.0, Protein: 4.9g, Carbs: 7.2g, Fat: 1.2g (0g Saturated), Sodium: 28.2mg, Fiber: 1g (Net Carbs: 6.2g)


*What did you do this weekend?

*Did you see any movies?

*When was the last time you weren’t able to workout for an extended period of time?

*What was your favorite meal this weekend?

Leave a Reply

Your email address will not be published. Required fields are marked *