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Pineapple Zucchini Bread

Pineapple zucchini bread is a tender summer quick bread made with crushed pineapple, squeezed zucchini, and warm cinnamon for a golden loaf. Bake until a toothpick comes out clean, then drizzle a quick pineapple glaze for a moist, tropical crumb.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.333 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 can (8 oz) crushed pineapple, drained Reserve 2 tablespoons pineapple juice for the glaze.
  • 1 cup zucchini, grated and squeezed dry
  • 0.5 cup shredded sweetened coconut (optional)
Glaze
  • 1 cup powdered sugar
  • 2 tbsp reserved pineapple juice

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly blended.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
Add fruit and vegetables
  1. Stir in drained crushed pineapple, then stir in grated zucchini squeezed dry until the batter is thick and speckled.
Combine batter
  1. Fold the dry ingredients into the wet ingredients just until combined, then fold in shredded sweetened coconut if using.
Bake
  1. Pour the batter into the loaf pan and bake for 55–65 minutes at 350°F until a toothpick comes out clean.
Cool and glaze
  1. Cool the loaf for 15 minutes so it sets, then mix the glaze by combining powdered sugar with the reserved pineapple juice.
Serve
  1. Drizzle the glaze over the warm loaf and serve once the glaze lightly sets.

Notes

For the moistest crumb, squeeze the grated zucchini very well so excess moisture doesn’t thin the batter. Store the loaf tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze in slices for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend in place of all-purpose flour and bake times may vary slightly.