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This pineapple zucchini bread is my favorite way to use up late-summer zucchini and enjoy a moist breakfast treat with a splash of tropical flavor. With the sweetness of pineapple and a soft crumb, it is hard to eat just one slice.
I baked this for a garden club meeting one summer and watched everyone ask for seconds. Now it is the dessert I always bring to potlucks.
Ingredients
- All purpose flour: brings structure to the bread and gives a classic crumb use fresh flour for best results
- Baking soda: essential for lift and ensures proper rise check that your box is not expired
- Baking powder: helps with extra fluffiness make sure yours is fresh to avoid dense bread
- Instant vanilla pudding: keeps the bread extra moist and gives a subtle vanilla flavor
- Cinnamon: adds warmth and coziness in every bite use true cinnamon for natural sweetness
- Nutmeg: brings gentle spice which pairs perfectly with zucchini and pineapple buying whole and grating fresh is worth it
- Salt: enhances all the other flavors and balances sweetness use fine sea salt for even seasoning
- Large eggs: help bind the bread and create a soft texture use room temperature eggs
- Vegetable oil: keeps the crumb tender and moist select a neutral oil for clean taste
- Granulated sugar: gives the bread a light sweetness and helps with browning
- Brown sugar: adds extra depth and lovely caramel notes choose soft brown sugar that is lump free
- Buttermilk: provides a tangy flavor and reacts with baking soda to tenderize the loaf make your own with milk and lemon juice if needed
- Vanilla extract: brings out the flavor of the other ingredients and rounds out sweetness opt for pure vanilla if you can
- Shredded zucchini: adds plenty of moisture without overpowering the flavor do not peel the zucchini and gently squeeze out excess water
- Crushed pineapple: delivers bursts of fruity taste in every bite drain well to avoid soggy bread but reserve a tablespoon juice for the glaze
- Powdered sugar: forms the glaze for a sweet touch on top sift before mixing to remove clumps
- Reserved pineapple juice: turns basic glaze into something special
Step-by-Step Instructions
- Prepare the Pans and Preheat:
- Position your oven rack in the center and set oven to 350 degrees F. Spray or line two metal loaf pans with parchment paper to prevent sticking and ease removal.
- Mix the Dry Ingredients:
- In a medium bowl gently whisk together the flour baking soda baking powder instant pudding cinnamon nutmeg and salt until just blended so the leaveners and spices are evenly distributed.
- Combine the Wet Ingredients:
- In a large bowl whisk eggs vegetable oil both sugars buttermilk and vanilla until everything is smooth and the sugars start to dissolve. This helps ensure the bread has an even crumb.
- Incorporate Dry into Wet:
- Pour the dry mixture into the wet mixture and stir lightly just until no streaks of flour remain. Do not overmix or your bread can turn tough.
- Fold in Zucchini and Pineapple:
- Add the shredded zucchini and crushed pineapple to the batter and fold gently using a spatula. Mix just enough for the additions to be evenly distributed and avoid overworking the batter.
- Divide and Bake:
- Evenly divide the batter between the prepared pans and smooth the tops. Bake for 45 to 55 minutes until the tops are golden and a toothpick comes out mostly clean with a few crumbs attached.
- Cool and Glaze:
- Let the loaves cool in the pans for 10 minutes then carefully lift out to cool completely on a rack. In a small bowl combine sifted powdered sugar and reserved pineapple juice and stir until smooth. Drizzle over cooled bread and let set.
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Zucchini is my favorite part because it boosts moisture without making the bread taste like vegetables. My kids never know it is there and always ask for another slice. The first time I made this my husband guessed the pineapple but could not figure out the secret ingredient.
Storage Tips
Keep the cooled bread covered at room temperature for up to three days or refrigerate for a week. Wrap the loaves tightly in plastic wrap before freezing for up to three months. For best flavor and texture bring frozen bread to room temperature before serving.
Ingredient Substitutions
No buttermilk in the fridge Combine one cup of milk with a tablespoon of lemon juice or vinegar and let sit for five minutes. You can use applesauce in place of oil if you want to cut fat. Try dried coconut or chopped pecans for extra flavor.
Serving Suggestions
Serve warm with cream cheese or butter. Top with fresh pineapple slices for a pretty touch at brunch. This bread is also delicious as French toast the next day.
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A Slice of History
Quick breads like this became popular in mid-century America as a way to bake without yeast. Zucchini was embraced for adding moisture and sneaking veggies into treats. Pineapple is the tropical twist that makes this loaf unforgettable.
Frequently Asked Questions
- → What makes this bread so moist?
The combination of shredded zucchini and crushed pineapple adds natural moisture, resulting in a tender loaf.
- → Should zucchini be peeled before grating?
There's no need to peel the zucchini; the skin is thin and blends well into the loaf while baking.
- → Can I use fresh pineapple instead of canned?
Yes, as long as it's finely crushed and drained to avoid excess moisture in the batter.
- → Is the glaze necessary?
The glaze adds extra sweetness and a hint of pineapple flavor, but the loaf is delicious on its own as well.
- → What’s the best way to store leftovers?
Wrap the bread tightly and store at room temperature for up to three days or refrigerate for a longer shelf life.
- → How can I easily remove the loaf from the pan?
Lining the pan with parchment paper ensures the loaf lifts out without sticking for easy and neat removal.