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Pineapple Zucchini Bread

Pineapple zucchini bread with a golden, moist loaf and tender crumb, studded with pineapple pieces throughout. This easy pineapple quick bread bakes until set and finishes with a light pineapple glaze.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
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
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 can (8 oz) crushed pineapple, drained reserve 2 tablespoons juice for glaze
  • 1 cup zucchini, grated and squeezed dry
  • 0.5 cup shredded sweetened coconut optional
Glaze
  • 1 cup powdered sugar
  • 2 tbsp reserved pineapple juice

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, so the batter goes in right away.
  2. Whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
  3. Beat the granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
Mix the batter
  1. Stir the drained crushed pineapple into the wet mixture.
  2. Stir the grated zucchini, squeezed dry, into the wet mixture.
  3. Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
  4. Fold in the shredded sweetened coconut if using.
Bake
  1. Pour the batter into the prepared loaf pan and spread it level.
  2. Bake for 55–65 minutes at 350°F, until a toothpick inserted in the center comes out clean and the top is golden.
Cool and glaze
  1. Cool the loaf for 15 minutes in the pan, until it’s warm but not piping hot.
  2. Mix the powdered sugar with the reserved pineapple juice to form a pourable glaze.
  3. Drizzle the glaze over the warm loaf so it sets with a light sheen before serving.

Notes

Pro tip: squeeze the grated zucchini very dry (and drain the crushed pineapple) to keep the crumb tender instead of soggy. Store wrapped at room temperature up to 2 days or in the refrigerator up to 5 days; freeze slices for up to 2 months (glaze after thawing for best texture). If you want a lighter option, swap half the vegetable oil for unsweetened applesauce without changing the bake time.