Zucchini Bread with Pineapple

Slices of zucchini bread on a white plate.

Print Recipe

No ratings yet

Prep Time20

Cook Time1

Cool in pan and let set after glaze:30

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: Zucchini Bread with Pineapple

Servings:

Calories: 411kcal

Author: Carrie Barnard

Ingredients

For the Bread:

1 cup brown sugar
½ cup unsalted butter softened
2 large eggs room temperature
1 teaspoon vanilla extract
1 cup grated zucchini – Squeeze out excess liquid with a paper towel before measuring.
1 cup crushed pineapple with juice – Do not drain. Reserve a bit of the remaining juice from the can to use later for the glaze.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt

For the Glaze:

1 cup powdered sugar sifted
2 tablespoons pineapple juice reserved from the crushed pineapple can

Get Recipe Ingredients

Instructions

For the Bread:

Preheat the oven to 350°F. Grease and lightly flour a 9-inch loaf pan.
Cream together the softened butter and brown sugar in a large mixing bowl until smooth and well combined.
Add the eggs and vanilla extract, stirring until just incorporated.
Mix in the grated zucchini and crushed pineapple (with juice) until evenly distributed throughout the batter.
Combine the dry ingredients—flour, baking soda, cinnamon, and salt in a separate bowl.
Add the dry ingredients to the wet mixture. Stir until just combined; the batter should be thick and slightly wet.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the bread in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.

For the Glaze:

Whisk together the powdered sugar and reserved pineapple juice in a small bowl until smooth.
Drizzle the glaze evenly over the cooled bread.
Let it set for about 20 to 30 minutes before slicing and serving. Enjoy!

Notes

Squeeze out excess liquid from the zucchini. After grating the zucchini, squeeze it gently with a paper towel or clean kitchen towel. This prevents the bread from becoming too wet.

Don’t drain the pineapple. The natural juice adds moisture and a subtle tropical flavor to the loaf. Just make sure to reserve a little for the glaze.

Check for doneness early. Start checking at 50 minutes as every oven is different. If the top browns too quickly, loosely cover it with foil to prevent over-browning.

Leftovers will keep at room temperature for 3-5 days as long as it’s covered or in an airtight container or will keep for up to 1 week in the refrigerator.

Nutrition