Pineapple Zucchini Bread

ByWendie Williams Updated on
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Pineapple Zucchini Bread is soft and tender, while the pineapple adds a bright, fruity twist in every bite. If you’re looking for another delicious way to bake with zucchini, these Lemon Zucchini Muffins Recipe are soft, citrusy, and topped with a sweet glaze that everyone will love!

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

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 to the spice cake batter makes super moist zucchini bread. I have a couple of easy zucchini bread recipes like myLemon Zucchini BreadandChocolate Zucchini Breadalways gets rave reviews!

Ingredients Needed

All ingredients needed for this recipe.
  • 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: You 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 known 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.

Pineapple Zucchini Bread 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?

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.

More Zucchini Recipes You'll Love

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

Pineapple Zucchini Bread

4.73 from 11 votes
Written By: Wendie Williams
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.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 16 slices (2 loaves)
Calories 194
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Ingredients
  

  • 3 cups all purpose flour spoon and leveled
  • 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

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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
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Dessert
Cuisine American

4.73 from 11 votes (10 ratings without comment)

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6 Comments

  6. 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