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Pineapple Zucchini Bread

Pineapple zucchini bread is a tropical quick bread loaf with a golden, tender crumb and pineapple pieces in every slice. Made with grated, squeezed-dry zucchini and a simple pineapple juice glaze for a moist summer-style bake.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Quick bread
  • 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
  • 0.333 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 can (8 oz) crushed pineapple, drained (reserve 2 tablespoons juice)
  • 1 cup zucchini, grated and squeezed dry
  • 0.5 cup shredded sweetened coconut (optional)
Glaze
  • 1 cup powdered sugar
  • 2 tbsp reserved pineapple juice

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the loaf
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, using a shiny, evenly greased surface to help it release cleanly.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl until the mixture is evenly speckled.
  3. Beat granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
  4. Stir in the drained crushed pineapple and the grated zucchini, mixing just until the batter looks cohesive.
  5. Fold the dry ingredients into the wet until just combined, leaving no visible flour streaks; fold in shredded sweetened coconut if using.
  6. Pour batter into the loaf pan and bake 55–65 minutes, until a toothpick inserted in the center comes out clean and the top is golden.
Cool and glaze
  1. Cool the loaf for 15 minutes in the pan so it sets up before glazing, indicated by a firm, less-wobbly center.
  2. Mix powdered sugar with the reserved pineapple juice until smooth, then drizzle over the warm loaf so it soaks slightly and stays glossy before serving.

Notes

For best texture, squeeze the grated zucchini very dry so the crumb stays tender—not gummy. Store at room temperature, tightly covered, for up to 2 days or refrigerate for up to 5 days; freeze slices up to 2 months. For a lighter option, substitute half the granulated sugar with brown sugar or use a sugar-reducing blend that measures 1:1 (adjust baking may be needed).