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.

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

Description

A moist, flavorful quick bread made with shredded zucchini and sweet crushed pineapple. Perfect for breakfast, snack time, or dessert.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line or grease two 8×4 inch loaf pans.

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

3. In a large bowl, whisk together eggs, oil, granulated sugar, brown sugar, buttermilk, and vanilla.

4. Stir the dry ingredients into the wet mixture just until combined.

5. Fold in shredded zucchini and drained crushed pineapple.

6. Divide the batter between the two prepared loaf pans.

7. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

8. Allow loaves to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

9. In a small bowl, whisk powdered sugar with pineapple juice to make the glaze.

10. Drizzle glaze over the cooled loaves before serving.

Notes

Do not peel the zucchini; the skin adds texture and moisture.

Drain the pineapple well to avoid soggy bread.

Add chopped walnuts or pecans for extra crunch.

You can freeze the unglazed bread for up to 3 months.

Muffin version: Fill lined muffin tins 2/3 full and bake for 18–20 minutes at 350°F.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Summer Veggies Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 194
Sugar: 22g
Sodium: 349mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg