Give zucchini bread a tropical makeover with this Pineapple Zucchini Bread. It’s loaded with bits of pineapple and zucchini throughout for tons of moisture and flavor. It comes together easily, just like any quick bread, and comes out golden brown and moist. Delicious plain, but even better with a pineapple cream cheese glaze.
Making Zucchini Bread with Pineapple
If your garden is overflowing with zucchini or you just want to make something other than banana bread, you just have to try this Zucchini Bread with Pineapple. Traditional zucchini bread is already moist, but the pineapple adds even more moisture and a tropical flavor.
Its natural sweetness along with extra moisture creates a fantastic zucchini bread. But let me tell you about the frosting. Adding pineapple juice to cream cheese is magical. Sweet and tangy are a great combination. It adds a little sweetness to the bread but not too much.
This luscious pineapple cream cheese glaze, is completely optional. You could keep the bread plain or add Demerara sugar on top for extra sweetness, because while the frosting is great, sometimes it’s more convenient to have a plain quick bread.
Before You Get Started
- Use room temperature ingredients: Make sure your eggs, butter, and cream cheese are at room temperature. This helps the ingredients mix more smoothly and evenly. Learn how to soften cream cheese or soften butter quickly if you’re in a rush.
- Drain the pineapple well: Make sure to drain the pineapple thoroughly to avoid adding extra moisture to the batter.
- Add-ins: Feel free to add walnuts, chocolate chips, or even toasted coconut to the bread batter for extra crunch and flavor.
- Keep it fresh: Quick breads will stay fresh longer if you just cut the slices as you go instead of slicing the entire loaf.
Here’s Why You Need to Make It
- It’s easy and quick: The batter comes together in 15 minutes and only uses one bowl, so you won’t have a ton of cleanup.
- It’s moist: The crushed pineapple and shredded zucchini add a lot of moisture without making the bread too dense.
- It’s flavorful: The pineapple in the bread and glaze adds an extra layer of flavor to plain zucchini bread for a tropical twist.
3 Main Ingredients You Will Need for This Easy Quick Bread
Here’s a quick list of what you need to make this recipe. Make sure to check the recipe card for the full list of ingredients.
- Crushed pineapple: This keeps the bread moist and adds sweetness. Drain it well to avoid making the bread too wet. Save the juice for the glaze.
- Shredded zucchini: Zucchini keeps the bread soft and moist. It doesn’t affect the flavor much but is key for texture.
- Pineapple juice: Adds a fresh, fruity flavor to the glaze. Adjust the amount to reach your desired thickness.
Step-by-Step Guide to Baking Pineapple Zucchini Bread
Step One: Mix the Dry and Wet Ingredients
Step Two: Add the Zucchini
Step Three: Pour and Sprinkle
Step Four: Bake, Cool, and Make the Glaze
The Best Way to Store and Reheat Leftovers
Once the bread has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will keep well at room temperature for up to 3 days. If frosted, it’s best to store in the refrigerator.
You can also place individual slices in the freezer for up to 3 months. Just make sure to let them thaw at room temperature before eating.
If you’d like to warm it up, pop a slice in the microwave for about 10-15 seconds or heat it in the oven at a low temperature until warmed through.
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Ingredients
- 3 cups flour
- 2 cups sugar
- 1 ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 8 ounces crushed pineapple drained, juice reserved
- 4 eggs
- 1 teaspoon vanilla
- 16 tablespoons butter melted
- 1 ½ cups shredded zucchini about 2 small zucchinis
Pineapple glaze
- 4 ounces cream cheese room temp
- ¾ cup powdered sugar
- 3 tablespoons pineapple juice
Instructions
- Preheat oven to 350º. Line two 9 x 5 inch loaf pans with parchment paper and spray with cooking spray.
- In a large bowl, whisk together the flour, sugar, salt, baking soda, baking powder, cinnamon and nutmeg.
- In a small bowl, whisk the eggs and add vanilla and drained crushed pineapple. (Reserve the juice for the glaze.) Add to the flour mixture and stir just until combined. Add melted butter and stir until incorporated then fold in shredded zucchini.
- Pour into loaf pans and sprinkle with Turbinada sugar if not adding a glaze.
- Bake for 45-50 minutes until a toothpick comes out clean. Let cool on a rack for 10 minutes before removing from the pan to cool completely.
For the glaze:
- Beat cream cheese with powdered sugar until smooth and creamy. Add pineapple juice a tablespoon at a time until it reaches the desired thickness. Wait for bread to cool completely before pouring over the top.
Notes
- This is fantastic with just a little turbinada sugar sprinkled on top if you don’t want a glaze.
- If you want to drizzle the glaze over it, add more pineapple juice.
