Pineapple Zucchini Bread
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5 from 1 vote

Zucchini Pineapple Bread

Zucchini Pineapple Bread with coconut and crushed pineapple makes a delicious tropical treat! This extra moist quick bread is a great way to use up all those zucchinis.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Bread, Breakfast
Cuisine: American
Servings: 9
Calories: 331kcal
Author: Julia

Ingredients

For the quick bread:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup desiccated coconut
  • 2 large eggs room temperature
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoons vanilla extract
  • 1/2 tsp rum extract (optional)
  • 4 ounces crushed pineapple drained
  • 1 cup finely shredded zucchini about 1 medium zucchini (see tips above)

For the glaze:

  • 1/2 cup powdered sugar
  • 1-2 tbsp pineapple juice
  • Desiccated coconut

Instructions

  • Preheat oven to 350°F (180°C). Grease a medium loaf pan and line the bottom with parchment paper leaving an overhang to make it easier to lift out the bread.
  • In a small bowl combine flour, baking soda, salt, baking powder, and shredded coconut. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment combine eggs, sugars, oil, vanilla extract, and rum extract. Beat at medium-high speed until light and fluffy, about 3-4 minutes.
  • Stir in the shredded zucchini and crushed pineapple.
  • Add flour mixture and mix with a rubber spatula until just combined. Don't overmix!
  • Pour into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean with only a few moist crumbs attached.
  • Let cool in the pan for 10-15 minutes, then remove from pan, transfer to a wire rack and let cool completely before adding the glaze.
  • To make the glaze combine powdered sugar and pineapple juice one tbsp at a time until you have a thick glaze. Drizzle over bread and garnish with shredded coconut.

Notes

See tips and tricks for making this recipe above!

Nutrition

Calories: 331kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 36mg | Sodium: 206mg | Potassium: 153mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2.1% | Vitamin C: 6.4% | Calcium: 2.5% | Iron: 8.1%