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    Home » Dessert » Pineapple Zucchini Bread

    Pineapple Zucchini Bread

    Published: Aug 5, 2021 · Modified: Sep 9, 2021 by Wendie · 6 Comments

    Jump to Recipe Jump to Video

    Pineapple Zucchini Bread is a moist bread and with a hint of the tropical taste of pineapple and a perfect way to use up any extra garden zucchini you have.

    Close up photo of sliced pineapple zucchini bread on a wire cooling rack.


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    Pineapple zucchini bread recipe is one of my all-time favorite ways to use up that extra zucchini from the vegetable garden. Such a bright treat with incredible flavor that you can enjoy for breakfast, dessert or a quick snack.

    Why this recipe works

    Using simple ingredients and perfect for the freezer so you always have a delicious dessert like this Orange Loaf Cake! Grated zucchini added into the spice cake batter makes super moist zucchini bread. I have a couple of easy zucchini bread recipes like my Lemon Zucchini Bread and Chocolate Zucchini Bread always gets rave reviews!

    Ingredients needed

    All ingredients needed for this recipe.

    Ingredient Notes

    • All: Purpose flour
    • Sugars: this recipe uses both brown sugar and white sugar.
    • Vanilla Instant Pudding: You want instant pudding do not get cook and serve.
    • Oil: your can use vegetable oil or canola oil
    • Zucchini: No need to peel the zucchini before grating.
    • Crushed pineapple: make sure you drain it well.
    • Powdered sugar: also know as confectioners sugar

    How to make this recipe

    Four process photos, first one all the wet ingredients mixed together in a medium bowl. Second one, all the dry ingredients mixed together in a medium bowl. Third one, wet and dry ingredients have been mixed together and shredded zucchini and crushed pineapple added to the bowl. Fourth one the mixed batter placed in a loaf pan.

    Step 1: Whisk all the wet ingredients in a medium bowl.

    Step 2: Whisk all the dry ingredients in a large bowl

    Step 3: Fold in the pineapple and shredded zucchini.

    Step 4: Pour into a parchment-lined loaf pan.

    Two process photos, first one the glaze being mixed in a small bowl. Second one, a spoon drizzling it over the cooled loaf.

    Step 5: Whisk the powdered sugar and lemon juice together.

    Step 6: Drizzle over the top of the zucchini pineapple bread.

    A loaf of pineapple zucchini bread with a glaze drizzled on top.

    Recipe Tips

    • No need to peel the zucchini first.
    • Grate the fresh zucchini with a box grater, its much easier..
    • Don't over mix the batter, stir just until combined and gently fold in the pineapple and zucchini.
    • Divide the batter evenly between pans.
    • Place a piece of parchment paper inside the loaf pan for easy removal.
    • Add in some chopped pecans or chopped walnuts.

    A slice of pineapple zucchini bread being held.

    Recipe FAQ's

    Can I use fresh pineapple?

    Yes, you can, just be sure to chop it into extra small pieces. Place any leftovers in a ziplock freezer bag.

    Can I freeze pineapple zucchini bread?

    Yes, I just recommend freezing it without the icing. Let the loaf cool on a wire rack and then wrap in plastic wrap, followed by a sheet of aluminum foil. Freeze for up to 3 months. thaw overnight in the refrigerator then drizzle on the icing.

    Can I make muffins with this pineapple zucchini bread recipe?

    Yes, fill a muffin tin with liners, and using an ice cream scoop or spoon fill the liners about 2/3 of the way full with the zucchini mixture. Bake for 18-20 minutes. Let cool and store in an airtight container for 3-4 days.

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    A close up photo of pineapple zucchini bread sliced on a wire cooling rack.

    Pineapple Zucchini Bread

    Wendie
    Pineapple zucchini bread is a moist and flavorful bread. With a hint of the tropical taste of pineapple and a great way to use up any extra garden zucchini you have.
    4.73 from 11 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 slices (2 loaves)
    Calories 194 kcal

    Ingredients
      

    • 3 cups all purpose flour
    • 2 teaspoons baking soda
    • ½ teaspoon baking powder
    • 3 oz pkg instant vanilla pudding
    • 1 ½ teaspoon cinnamon
    • ½ teaspoon nutmeg
    • 1 teaspoon salt
    • 3 large eggs
    • 1/4 cup vegetable oil
    • ¾ cup granulated sugar
    • ¾ brown sugar
    • 1 cup buttermilk
    • 2 teaspoons vanilla
    • 2 ½ cups shredded zucchini 2 medium zucchini
    • 1-8.5 ounce can crushed pineapple drained (Save the juice)

    For the glaze

    • 1 cup powdered sugar
    • 1 tablespoon reserved pineapple juice

    Instructions
     

    • Place the oven rack in the middle and preheat the oven to 350 degrees. Spray (or line with parchment paper) two metal 8x4inch loaf pans.
    • In a medium bowl add the flour, baking soda, baking powder, pudding cinnamon, nutmeg, and salt and mix just until combined.
    • In a large bowl add the eggs, oil, sugars, buttermilk, and vanilla and mix until combined. Mix the dry ingredients into the wet ingredients just until combined. Fold in the crushed pineapple and zucchini until combined.
    • Divide the batter and pour into the two prepared pans. Bake 45-55 minutes or until a toothpick comes out clean.
    • Let the bread cool and remove from the pans.
    • For the glaze!
    • In a small bowl whisk together the powdered sugar and pineapple juice until combined.
    • Drizzle over the top of the zucchini bread

    Video

    Notes

    To make buttermilk- Add 1 tablespoon white vinegar to 1 cup milk. Let it sit for 5 minutes.
    No need to peel the zucchini.
    Place a piece of parchment paper inside the loaf pan for easy removal.

    Nutrition

    Serving: 1gCalories: 194kcalCarbohydrates: 41gProtein: 5gFat: 1gPolyunsaturated Fat: 1gCholesterol: 35mgSodium: 349mgFiber: 1gSugar: 22g
    Keyword pineapple zucchini bread, zucchini bread
    Tried this recipe?Let us know how it was!



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    Comments

    1. Wendie

      July 24, 2023 at 6:59 pm

      Yay so happy you loved it Valerie 🙂

    2. Valerie

      July 24, 2023 at 5:49 pm

      5 stars
      Very good; super moist! Made as muffins and mini loaves

    3. Wendie

      June 19, 2023 at 2:11 pm

      So happy you loved it Eva 🙂

    4. Eva

      June 19, 2023 at 12:41 am

      Absolutely delicious! Super moist. Love this. Thank you

    5. Wendie

      August 12, 2021 at 4:55 pm

      You can just leave it out, it just makes it extra moist.

    6. Michael McLoughlin

      August 12, 2021 at 2:16 pm

      What is instant vanilla pudding , doesn’t seem to be available in many shops in Dublin Ireland, what can I substitute for it or do I need it. Thank you Michael

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