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Pineapple Zucchini Bread

Pineapple zucchini bread is a classic American quick loaf with pineapple pockets and a tender, golden crumb. It bakes until a toothpick tests clean, then gets a simple pineapple juice glaze drizzled warm.
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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: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 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 the glaze.
  • 1 cup zucchini, grated and squeezed dry
  • 0.5 cup shredded sweetened coconut Optional.
  • 1 cup powdered sugar Glaze.
  • 2 tbsp pineapple juice From reserved pineapple juice.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  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.
  3. Beat granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.
  4. Stir in drained crushed pineapple and grated, squeezed-dry zucchini, distributing the fruit and veg through the batter.
  5. Fold the dry ingredients into the wet until just combined; fold in shredded sweetened coconut if using.
Bake and glaze
  1. Pour the batter into the loaf pan and bake for 55–65 minutes at 350°F until a toothpick comes out clean.
  2. Cool for 15 minutes, then mix powdered sugar with the reserved pineapple juice until smooth.
  3. Drizzle the glaze over the warm loaf before serving, letting it set slightly on the surface.

Notes

Pro tip: squeeze the grated zucchini very dry so the loaf bakes up tender instead of gummy. Store wrapped at room temperature for 2 days or refrigerated for up to 5 days; freeze slices in an airtight container for up to 2 months. If you want a lighter swap, use half the granulated sugar (about 6 tbsp) and expect a slightly less sweet crumb.