Pineapple Zucchini Bread is a moist bread and with a hint of the tropical taste of pineapple and a perfect way to use up any extra garden zucchini you have.
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Pineapple zucchini bread recipe is one of my all-time favorite ways to use up that extra zucchini from the vegetable garden. Such a bright treat with incredible flavor that you can enjoy for breakfast, dessert or a quick snack.
Why this recipe works
Using simple ingredients and perfect for the freezer so you always have a delicious dessert like this Orange Loaf Cake! Grated zucchini added into the spice cake batter makes super moist zucchini bread. I have a couple of easy zucchini bread recipes like my Lemon Zucchini Bread and Chocolate Zucchini Bread always gets rave reviews!
Ingredients needed
Ingredient Notes
- All: Purpose flour
- Sugars: this recipe uses both brown sugar and white sugar.
- Vanilla Instant Pudding: You want instant pudding do not get cook and serve.
- Oil: your can use vegetable oil or canola oil
- Zucchini: No need to peel the zucchini before grating.
- Crushed pineapple: make sure you drain it well.
- Powdered sugar: also know as confectioners sugar
How to make this recipe
Step 1: Whisk all the wet ingredients in a medium bowl.
Step 2: Whisk all the dry ingredients in a large bowl
Step 3: Fold in the pineapple and shredded zucchini.
Step 4: Pour into a parchment-lined loaf pan.
Step 5: Whisk the powdered sugar and lemon juice together.
Step 6: Drizzle over the top of the zucchini pineapple bread.
Recipe Tips
- No need to peel the zucchini first.
- Grate the fresh zucchini with a box grater, its much easier..
- Don’t over mix the batter, stir just until combined and gently fold in the pineapple and zucchini.
- Divide the batter evenly between pans.
- Place a piece of parchment paper inside the loaf pan for easy removal.
- Add in some chopped pecans or chopped walnuts.
