Moist, sweet, and full of flavor, this Zucchini Bread with Pineapple is a delicious twist on classic zucchini bread. Perfectly spiced, easy to make, and great for breakfast, snacks, or dessert!
This Zucchini Bread with Pineapple is a wonderful way to use up extra zucchini while adding a tropical touch. The pineapple keeps the bread extra moist and gives it a light sweetness that pairs beautifully with the warm spices and soft texture. Itโs a comforting, homemade treat that tastes amazing any time of day.
You donโt even taste the zucchini. It simply adds extra moisture and texture. Serve it warm with butter for breakfast, enjoy a slice with coffee in the afternoon, or wrap it up as a homemade gift during the holidays. The kids also love when I make Chocolate Zucchini Bread and Zucchini Cake.
Table of contents
Why We Love This
- Super Moist Texture โ The zucchini and pineapple work together to keep the bread soft, tender, and never dry.
- Naturally Sweet Flavor โ Crushed pineapple adds a gentle sweetness, so you donโt need a ton of sugar.
- Great Way to Use Zucchini โ A delicious solution for using up extra garden zucchini.
- Freezes Well โ This bread holds up beautifully in the freezer for easy breakfasts or snacks later.
- Perfect Anytime Treat โ Enjoy it for breakfast, brunch, or as a comforting dessert.
Ingredients
Bread
- Brown Sugar โ Adds a rich, molasses-like sweetness that deepens the flavor of the bread.
- Unsalted Butter โ Softened butter gives the bread a tender, moist crumb.
- Eggs โ Help bind the ingredients and add structure to the loaf.
- Vanilla Extract โ Enhances the warm, sweet flavor of the zucchini and pineapple.
- Grated Zucchini โ Be sure to squeeze out the extra liquid before adding; it keeps the texture just right.
- Crushed Pineapple with Juice โ Adds natural sweetness and moisture; donโt drain for best flavor.
- All-Purpose Flour โ Provides the base and structure for the bread.
- Baking Soda โ Helps the loaf rise and stay light.
- Ground Cinnamon โ Brings cozy warmth and spice to every bite.
- Salt โ Balances the sweetness and enhances all the other flavors.
Glaze
- Powdered Sugar โ Sifted for a smooth, lump-free glaze that spreads easily over the bread.
- Pineapple Juice โ Reserved from the crushed pineapple can; adds a bright, tropical flavor and the perfect consistency to the glaze.
Variations
- Tropical Twist: Add shredded coconut or a handful of chopped macadamia nuts for extra texture and a tropical flavor.
- Chocolate Lovers: Fold in white or semi-sweet chocolate chips for a sweeter, dessert-style bread.
- Spice It Up: Add a pinch of nutmeg or ginger along with cinnamon for a warm, aromatic loaf.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a GF-friendly version.
- Mini Loaves or Muffins: Divide the batter into muffin tins or small loaf pans for individual servings. Baking time will be shorter.
- Extra Sweet Glaze: Mix powdered sugar with pineapple juice and a bit of vanilla extract for a thicker, sweeter drizzle on top.
- Nuts: Add walnuts, pecans, or almonds for a crunchy texture that complements the soft bread.
Step By Step Instructions
- Step 1. Start by preheating the oven to 350ยฐF. Next, prepare the pan with cooking spray and lightly flour a 9-inch loaf pan.
Step 2. Use a medium-sized mixing bowl and cream together the softened butter and brown sugar. Beat until smooth and well combined.
Step 3. Once combined, add the eggs and vanilla extract. Don’t overmix and stir until just combined.
Step 4. Then mix in the grated zucchini and crushed pineapple with the juice.
Step 5. It should be evenly distributed throughout the batter.
Step 6. Get out a separate large bowl and combine the dry ingredients.
Step 7. Mix together the dry ingredients and the wet ingredients. The batter should be thick and slightly wet.
Step 8. Pour batter into the prepared bread pan.
Step 9. Allow the bread to bake for 50 to 60 minutes. A toothpick inserted in the center should come out clean. Let the bread cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
Step 10. Make the glaze mixture while the bread cools. Use a small bowl and whisk together the powder sugar and reserved pineapple juice until smooth.
Step 11. Finally, drizzle the glaze all over the cooled bread. The bread needs to set for about 20 to 30 minutes before slicing.
Storage
Room Temperature: Store the cooled bread in an airtight container or wrapped tightly in plastic wrap for up to 3 days. This keeps it moist and flavorful.
Refrigerator: Keeps well for up to 1 week. Let it come to room temperature before serving for the best texture and flavor.
Freezer: Wrap the bread tightly in plastic wrap and then in foil, or place slices in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.
Pro Tips
- Squeeze the zucchini: After grating, gently press the zucchini with a paper towel or clean kitchen towel to remove excess moisture. This keeps the bread from becoming too wet or soggy.
- Keep the pineapple juice: Donโt drain the crushed pineapple. The juice adds natural sweetness and moisture. Just reserve a little for making the glaze later.
- Monitor baking time: Start checking the bread at around 50 minutes, as ovens vary. If the top starts to brown too quickly, loosely cover with foil to prevent over-browning.
- Even mixing: Fold the zucchini and pineapple gently into the batter to maintain a light, tender texture. Overmixing can make the bread dense.
- Loaf pan prep: Grease and flour your pan well, or line it with parchment paper, to ensure easy removal of the bread.
- Cooling is key: Let the bread cool completely in the pan for 10โ15 minutes before transferring to a wire rack. This helps it set properly and prevents it from breaking.
More Quick Bread Recipes
Bring a tropical twist to your baking with this zucchini pineapple bread! Soft, moist, and full of flavor, itโs great for breakfast, brunch, or an anytime snack. Try this recipe today and let us know how it turned out. Leave a comment and a star rating to share your results!
Zucchini Bread with Pineapple
Ingredients
For the Bread:
- 1 cup brown sugar
- ยฝ cup unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup grated zucchini โ Squeeze out excess liquid with a paper towel before measuring.
- 1 cup crushed pineapple with juice โ 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
- ยผ teaspoon salt
For the Glaze:
- 1 cup powdered sugar sifted
- 2 tablespoons pineapple juice reserved from the crushed pineapple can
Instructions
For the Bread:
- Preheat the oven to 350ยฐF. 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 ingredientsโflour, 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!
