Go Back

Pineapple Zucchini Bread

Pineapple zucchini bread is a tender, golden loaf with pineapple sweetness and moist zucchini crumb. Bake a summer quick bread that turns out sliceable, with pineapple pieces throughout and a simple pineapple glaze.
Print Recipe Pin Recipe
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 juice) Drain and reserve 2 tablespoons juice for the glaze.
  • 1 cup zucchini, grated and squeezed dry
  • 0.5 cup shredded sweetened coconut (optional) Fold in only if using.
glaze
  • 1 cup powdered sugar
  • 2 tbsp reserved pineapple juice

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Use a light coating so the loaf releases cleanly after baking.
Mix the dry and wet batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined. You should see no streaks of baking powder or clumps of flour.
  2. Beat granulated sugar, eggs, vegetable oil, and vanilla extract until smooth. The mixture should look glossy and fully blended.
  3. Stir in drained crushed pineapple and grated squeezed zucchini. Stop once the pineapple and zucchini are distributed through the batter.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients until just combined; do not overmix. The batter should look thick with no dry flour pockets.
  2. Fold in shredded sweetened coconut if using. The batter will look speckled with coconut.
  3. Pour the batter into the prepared loaf pan and smooth the top. Fill the pan evenly so it bakes uniformly.
  4. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean. The top should be golden and spring back slightly when touched.
Glaze and cool
  1. Cool the loaf for 15 minutes in the pan. It will set enough to slice without tearing.
  2. Mix powdered sugar with reserved pineapple juice and drizzle over the warm loaf before serving. The glaze should fall in thin ribbons and set on the surface.

Notes

For the moistest crumb, squeeze the grated zucchini very well so excess water doesn’t thin the batter. Store tightly wrapped at room temperature up to 2 days or refrigerate up to 5 days; freeze sliced portions up to 3 months. For a lighter version, swap half the granulated sugar for light brown sugar while keeping the baking soda and powder the same.