Pineapple Zucchini Bread | Moist & Easy Summer Recipe

Name: Pineapple Zucchini Bread | Moist & Easy Summer Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking soda; ½ teaspoon baking powder; 1 (3 oz) package instant vanilla pudding; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoon salt; 3 large eggs; ¼ cup vegetable oil; ¾ cup granulated sugar; ¾ cup brown sugar; 1 cup buttermilk (or 1 tbsp vinegar + 1 cup milk); 2 teaspoons vanilla extract; 2 ½ cups shredded zucchini (unpeeled); 1 (8.5 oz) can crushed pineapple, drained; —For the glaze—; 1 cup powdered sugar; 1 tablespoon reserved pineapple juice

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We had a stretch of August mornings where the garden zucchini wouldn’t quit—and the pineapples on sale were too sweet to pass up. That’s when this pineapple zucchini bread became a regular on the counter. Moist, golden, and softly spiced, it’s the kind of loaf you snack on all day, one sliver at a time.

Why You’ll Love Pineapple Zucchini Bread

It’s Moist and Tender

The zucchini and pineapple work together to create a super soft texture. Every bite is moist without feeling heavy.

It’s Perfect for Any Time of Day

Have it for breakfast, bring it to brunch, or enjoy it as a sweet afternoon snack. It even works as a light dessert.

It’s Freezer-Friendly

Wrap one loaf up tight and freeze it for later. It’s always good to have a backup loaf for unexpected guests or lazy weekends.

It’s Beginner-Friendly

This is a no-fuss, mix-and-pour quick bread. No special equipment. No complicated steps. Just honest, homemade baking.

Whole glazed pineapple zucchini bread loaf on a cooling rack with fresh ingredients

Ingredients You’ll Need

This recipe uses pantry staples and a few fresh ingredients.

All-purpose flour
Baking soda and baking powder
Instant vanilla pudding mix
Ground cinnamon and nutmeg
Salt
Eggs
Vegetable oil
Granulated and brown sugar
Buttermilk (or vinegar + milk hack)
Vanilla extract
Shredded zucchini
Crushed pineapple, drained
Powdered sugar and pineapple juice for the glaze

Ingredient Notes

Zucchini

Leave the skin on and grate it using a box grater. It blends into the bread and adds extra moisture.

Crushed Pineapple

Use canned crushed pineapple and drain it well. If you prefer fresh, just chop it finely and drain off any extra juice.

Pudding Mix

Be sure to use instant vanilla pudding, not cook-and-serve. It helps create a soft, tender crumb.

Buttermilk Substitute

If you don’t have buttermilk, mix 1 tablespoon of vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

How to Make Pineapple Zucchini Bread

Step 1: Prep the Oven and Pans

Preheat your oven to 350°F (175°C). Line two 8×4 inch loaf pans with parchment paper or spray them with nonstick spray.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, instant pudding mix, cinnamon, nutmeg, and salt.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk the eggs, oil, both sugars, buttermilk, and vanilla until smooth.

Step 4: Combine Everything

Add the dry ingredients to the wet and stir just until combined. Then gently fold in the shredded zucchini and drained pineapple.

Step 5: Bake

Divide the batter evenly between the two pans. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Glaze the Bread

Once the loaves have cooled completely, whisk together 1 cup powdered sugar and 1 tablespoon reserved pineapple juice. Drizzle the glaze over the cooled bread.

Expert Tips for Success

Don’t Peel the Zucchini

The skin adds color and texture and helps keep the bread moist.

Avoid Overmixing

Stir just until the ingredients come together. Overmixing makes the bread dense and tough.

Use Parchment Paper

It makes the loaves easy to lift from the pan and keeps cleanup simple.

Add Some Crunch

Chopped walnuts or pecans add a nice texture if you like a little bite.

For more ways to use up zucchini, check out these delicious dishes:

Try this easy zucchini lasagna for a veggie-packed dinner
Bake up these moist and fudgy zucchini brownies
This Mediterranean chicken and zucchini bake is full of flavor
Make a fast one-pan dinner with this ground beef and zucchini skillet

Frequently Asked Questions

What is pineapple zucchini?

It’s a sweet quick bread made with shredded zucchini and crushed pineapple. The two ingredients add moisture and a subtle tropical flavor.

What are common zucchini bread mistakes?

Overmixing the batter and not draining the pineapple are the most common. Both can make the bread too wet or too dense.

What does pineapple juice do to bread?

It adds acidity and sweetness. That helps keep the crumb tender and gives the glaze a bright flavor.

What is the secret to the best zucchini bread?

Balance the moisture. Don’t peel the zucchini, but do drain the pineapple. And use the pudding mix for that extra softness.

Can I use fresh pineapple?

Yes. Just chop it finely and drain it well to avoid adding too much moisture to the batter.

Can I freeze pineapple zucchini bread?

Definitely. Let the loaf cool, skip the glaze, wrap it tightly, and freeze for up to 3 months.

Can I make muffins instead?

Yes! Line a muffin tin and fill each cup about 2/3 full. Bake at 350°F for 18 to 20 minutes.

Final Thoughts

This pineapple zucchini bread is soft, lightly spiced, and naturally sweet. It’s the kind of recipe you’ll come back to every summer, especially when the zucchini starts piling up. It’s easy to make and even easier to share.

Enjoy it with coffee, pack a slice in lunchboxes, or bring it to brunch. However you serve it, it always feels like a little slice of sunshine.

Want more baking ideas? Follow along on Pinterest or Facebook. I’d love to see what you make.

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