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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 pineapple loaf bakes until a toothpick comes out clean, then gets a simple powdered sugar glaze made with 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
Calories: 260
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 9x5 loaf pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix batter
  1. Beat granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.
  2. Stir in drained crushed pineapple and grated squeezed zucchini, mixing until the batter looks evenly speckled.
  3. Fold the dry ingredients into the wet ingredients just until no dry streaks remain; fold in shredded sweetened coconut if using.
Bake
  1. Pour the batter into the greased loaf pan and level the top.
  2. Bake for 55–65 minutes at 350°F, until a toothpick comes out clean and the loaf looks golden.
Cool and glaze
  1. Cool the loaf for 15 minutes in the pan so it sets and slices cleanly.
  2. Whisk powdered sugar with the reserved pineapple juice, then drizzle the glaze over the warm loaf.

Notes

For the best texture, squeeze the grated zucchini very dry so the crumb stays tender instead of wet. Store the cooled loaf covered at room temperature up to 2 days or refrigerated up to 5 days; freeze slices for up to 2 months. For a dairy-free swap, use plant-based eggs and confirm your glaze ingredients are vegan, keeping the rest the same.