Pineapple Zucchini Bread

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.

Course Dessert

Cuisine American

Keyword pineapple zucchini bread, zucchini bread

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices (2 loaves)

Calories 194kcal

Author Wendie Williams

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

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