Description
This Pineapple Zucchini Bread is a moist, flavorful twist on traditional zucchini bread, enhanced with crushed pineapple and a sweet vanilla glaze. Perfect as a snack or dessert, it combines warm spices, crunchy pecans, and the natural sweetness of pineapple to create a delightful loaf that’s both comforting and unique.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup chopped pecans
Wet Ingredients
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 cup cooking oil (vegetable or canola)
- 2 tsp vanilla extract
- 2 1/2 cups shredded zucchini (squeezed to remove excess moisture)
- 1 (8 oz) can crushed pineapples (undrained)
Icing
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk
- Optional: lime juice for tang
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and chopped pecans until well combined.
- Mix wet ingredients: In a large bowl, beat the eggs thoroughly. Add the granulated sugar, cooking oil, and vanilla extract, mixing well to combine all ingredients smoothly.
- Combine zucchini and pineapple: Stir the shredded zucchini and undrained crushed pineapples into the wet mixture, ensuring even distribution.
- Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, folding gently until just moistened. Avoid overmixing to keep the bread tender.
- Prepare baking pans: Grease loaf pans or a bundt pan with Baker’s Joy or another non-stick spray to prevent sticking.
- Bake: Preheat the oven to 325°F (163°C). Pour the batter into the prepared pans. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for at least 10 minutes. If using a bundt pan, carefully invert the bread onto a plate or cake stand.
- Make the icing: In a small bowl, mix powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth. For a subtle tang, add a splash of lime juice. Drizzle the icing evenly over the cooled bread.
Notes
- Be sure to squeeze excess liquid from the shredded zucchini to prevent the bread from becoming soggy.
- Check the bread about 5 minutes before the minimum baking time to avoid overbaking.
- The optional lime juice in the icing adds a refreshing brightness but can be omitted for a classic sweet glaze.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, omit the pecans or substitute with seeds like sunflower or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert, Snack, Bread
- Method: Baking
- Cuisine: American
