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Pineapple Zucchini Bread

This pineapple zucchini bread recipe is the perfect easy quick bread! It is moist, sweet, and full of flavor. It is a great way to enjoy garden fresh zucchini for breakfast, dessert or a delicious snack!

This recipe combines a classic zucchini bread with spices and crushed pineapple to create a sweeter, more flavorful version that is topped with a simple sweet pineapple glaze!

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A close-up of several pieces of pineapple zucchini bread.

During zucchini season I am always looking for great recipes to whip up! I love to make this pineapple zucchini bread because it is one everyone loves! I usually make extra loaves to share with friends and family or to send to work with my husband!

Pineapple Zucchini Bread is a flavorful and moist bread that combines the sweetness of pineapple with the freshness of zucchini. The bread has a soft texture and is perfect for breakfast or as a snack. It is made with fresh ingredients such as eggs, shredded zucchini, and crushed pineapples. The recipe is easy to follow and can be customized by adding raisins, nuts, or spices. Pineapple Zucchini Bread can also be frozen for later use, making it a convenient treat to enjoy anytime!

  • Other zucchini recipes you’ll love –
  • Air Fryer Zucchini Fries- Air fryer zucchini fries are an easy, delicious and crispy side dish that goes well with any meal! They are a great way to enjoy your veggies any time!
  • Lemon Zucchini Bread– This lemon zucchini bread recipe is a super moist quick bread bursting with lemony goodness. Topped with a delicious lemon glaze this bread is flavorful and easy! Whether you’re looking for a tasty breakfast option, an afternoon snack, or a delicious dessert this lemon zucchini bread is sure to hit the spot!
  • Zucchini Turkey Burgers- Turkey Zucchini Burgers are a delicious variation on a classic burger. Made with shredded zucchini, ground turkey, and spices topped with a bun and your favorite burger toppings. These juicy turkey burgers will be your new favorite! 
An overhead view of a loaf of zucchini bread with pineapple on a sheet of parchment paper.

FAQS, Tips & Variations-

Can I freeze this zucchini bread with pineapple?

Pineapple zucchini bread can be frozen for up to 2-3 months if stored properly. To freeze it, let the bread to cool completely before wrapping it in a layer of plastic wrap and a layer of foil. Don’t glaze the bread before freezing it. Allow the bread to thaw at room temperature before glazing and enjoying!

Can I make muffins with this recipe?

Yes, you can make muffins with this pineapple zucchini bread recipe! In fact, we love this recipe as muffins because is a great way to enjoy this delicious treat on-the-go. Simply pour the batter into muffin tins lined with paper liners and bake for 20-22 minutes. Once the muffins are cooled you can glaze the individual muffins.

Great additions to pineapple zucchini bread-

This bread is delicious as it is but you can add more flavors with some simple additions. Raisins or dried cranberries are a tasty option, chopped nuts like walnuts or pecans are also tasty. You can also change up the flavor by using different extracts like orange, lemon or rum.

A loaf of pineapple zucchini bread cut into slices on a wooden cutting board.

How to choose the best zucchini for baking-

When it comes to choosing the best zucchini for baking, there are a few things to keep in mind. Selecting smaller to medium-sized zucchinis is ideal for baking as they are less watery, less seedy, have a thinner skin and have more flavor. If you are using a large zucchini you’ll want to remove the seeds and make sure to drain it well before baking.

The best way to grate and drain zucchini-

Shredded zucchini is a key ingredient in this zucchini pineapple bread. But before you can add it to your batter, you need to learn how to grate and drain it properly. There are two simple ways to grate the zucchini: by hand, using a box grater, or with a food processor. Once you have your shredded zucchini, be sure to drain it before adding it to your batter. To do this, place the shredded zucchini in a colander and let it sit for about 15 minutes to allow the water to drain out. Then, use paper towels and your hands to squeeze out as much of the remaining liquid as possible.

Ingredients for Pineapple Zucchini Bread-

An overhead view of several ingredients for pineapple zucchini bread on a marble countertop.

1/2 Cup Butter (melted)

2 Large Eggs

1/2 Cup Sugar

1/2 Cup Brown Sugar

1 tsp Vanilla

1-20 oz. Can Crushed Pineapple (drained, juice reserved)

1 1/2 Cups Shredded Zucchini (drained)

2 Cups All-Purpose Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 tsp Cinnamon

1/2 tsp Nutmeg

For the glaze-

1 Cup Powdered Sugar

2-4 Tbsp reserved Pineapple Juice

A stack of pineapple zucchini bread slices on a white plate.

Here’s how to make pineapple zucchini bread

Preheat the oven to 350 degrees and line a loaf pan with parchment paper.

In a large bowl stir together the butter, eggs, sugar, brown sugar and vanilla until well mixed.

Fold in the grated zucchini and pineapple until evenly distributed. (make sure to drain the zucchini before adding)

In a separate medium mixing bow whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until well mixed.

A collage of four images. In the first panel is a large glass bowl of eggs, pineapple juice, vanilla extract, and butter. In the second panel, shredded zucchini, and crushed pineapple have been added to the bowl. In the third panel is a glass bowl of several spices, along with flour, brown sugar, baking soda, and baking powder. In the last panel, the dry ingredients have been added to the zucchini mixture.

Stir the dry ingredients into the wet ingredients gradually, stirring after each addition.

Pour the batter into the prepared bread pan and place in the oven to bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and place on a wire rack and let cool in the pan for about 10 minutes before removing from the pan to the wire rack to cool completely before glazing.

To make the glaze-

Place the powdered sugar in a small bowl and gradually add in the reserved pineapple juice stirring after each addition until the desired consistency is reached. If a thicker glaze is desired add less juice, if you prefer a more liquid glaze add more.

Remove the pineapple and zucchini bread from the pan and drizzle the glaze evenly across the top.

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A close-up of several pieces of pineapple zucchini bread.

Pineapple Zucchini Bread

This pineapple zucchini bread recipe is the perfect easy quick bread! It is moist, sweet, and full of flavor. It is a great way to enjoy garden fresh zucchini for breakfast, dessert or a delicious snack!
4.97 from 86 votes
Print Pin Rate
Course: Food
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Additional Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 8 Servings
Author: Krista

Ingredients

  • 1/2 Cup Butter melted
  • 2 Large Eggs
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 tsp Vanilla
  • 1-20 oz. Can Crushed Pineapple drained, juice reserved
  • 1 1/2 Cups Shredded Zucchini drained
  • 2 Cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • For the glaze-
  • 1 Cup Powdered Sugar
  • 2-4 Tbsp reserved Pineapple Juice

Instructions

  • Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
  • In a large bowl stir together the butter, eggs, sugar, brown sugar and vanilla until well mixed.
  • Fold in the grated zucchini and pineapple until evenly distributed. (make sure to drain the zucchini before adding)
  • In a separate medium mixing bow whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until well mixed.
  • Stir the dry ingredients into the wet ingredients gradually, stirring after each addition.
  • Pour the batter into the prepared bread pan and place in the oven to bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and place on a wire rack and let cool in the pan for about 10 minutes before removing from the pan to the wire rack to cool completely before glazing.
  • To make the glaze-
  • Place the powdered sugar in a small bowl and gradually add in the reserved pineapple juice stirring after each addition until the desired consistency is reached. If a thicker glaze is desired add less juice, if you prefer a more liquid glaze add more.
  • Drizzle the glaze evenly across the top of the zucchini pineapple bread, slice and serve.

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