Pineapple Zucchini Bread Loaf (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 cups all-purpose flour
02 -
2 teaspoons baking soda
03 -
½ teaspoon baking powder
04 -
3-ounce package instant vanilla pudding
05 -
1 ½ teaspoons cinnamon
06 -
½ teaspoon nutmeg
07 -
1 teaspoon salt
→ Wet Ingredients
08 -
3 large eggs
09 -
¼ cup vegetable oil
10 -
¾ cup granulated sugar
11 -
¾ cup brown sugar
12 -
1 cup buttermilk
13 -
2 teaspoons vanilla extract
14 -
2 ½ cups shredded zucchini (2 medium zucchini)
15 -
8.5-ounce can crushed pineapple, drained (reserve juice for glaze)
→ Glaze
16 -
1 cup powdered sugar
17 -
1 tablespoon reserved pineapple juice
# Instructions:
01 -
Place the oven rack in the middle position and preheat the oven to 350°F (175°C). Spray or line two metal 8x4-inch loaf pans with parchment paper for easy removal.
02 -
In a medium bowl, combine the flour, baking soda, baking powder, vanilla pudding, cinnamon, nutmeg, and salt. Stir until just combined.
03 -
In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, buttermilk, and vanilla extract until well combined.
04 -
Slowly add the dry ingredients into the wet ingredients. Mix gently until just incorporated. Fold in the shredded zucchini and crushed pineapple.
05 -
Divide the batter evenly and pour into the prepared loaf pans.
06 -
Bake the loaves for 45-55 minutes or until a toothpick inserted into the center comes out clean.
07 -
Let the bread cool in the pans for about 10 minutes. Remove from pans and transfer to a wire rack to cool completely.
08 -
In a small bowl, whisk together the powdered sugar and reserved pineapple juice until smooth.
09 -
Drizzle the glaze over the cooled zucchini bread before serving.
# Notes:
01 -
To make buttermilk, add 1 tablespoon of white vinegar to 1 cup of milk and let it sit for 5 minutes.
02 -
There’s no need to peel the zucchini.
03 -
Using a parchment paper liner helps with easy bread removal.