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Pineapple Zucchini Bread

Pineapple zucchini bread is a summer quick bread with a golden, moist loaf and tender crumb studded with pineapple pieces. This easy pineapple bread bakes until a toothpick test comes out clean, then gets a quick glaze using reserved pineapple juice.
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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) Drain and reserve 2 tablespoons juice for the glaze.
  • 1 cup zucchini, grated and squeezed dry Grate and squeeze dry until excess moisture is removed.
  • 0.5 cup shredded sweetened coconut (optional) Optional for extra tropical texture.
glaze
  • 1 cup powdered sugar
  • 2 tbsp reserved pineapple juice Use the reserved juice from the drained pineapple.

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet
  • 1 Dutch oven
  • 1 stand mixer

Method
 

Prepare the pan and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan for easy release.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix the wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.
Add pineapple and zucchini
  1. Stir in drained crushed pineapple and grated zucchini that has been squeezed dry.
Combine without overmixing
  1. Fold dry ingredients into the wet mixture until just combined, then fold in shredded sweetened coconut if using.
Bake
  1. Pour batter into the prepared pan and bake 55–65 minutes at 350°F until a toothpick comes out clean.
Cool and glaze
  1. Cool for 15 minutes before glazing so the loaf sets slightly.
Drizzle the glaze
  1. Mix powdered sugar with the reserved pineapple juice, then drizzle over the warm loaf before serving.

Notes

For best texture, squeeze the grated zucchini very dry so the loaf stays tender instead of soggy. Store wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze slices in an airtight container for up to 2 months. For a lighter option, use a sugar substitute that measures like sugar in baking (follow label guidance) and keep the glaze as written for pineapple flavor.