Pineapple Zucchini Bread with a Pineapple Cream Cheese Glaze
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.
Servings 16
Calories 358kcal
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.
