Pineapple Zucchini Bread Recipe

Name: Pineapple Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: Bread; 1 cup packed brown sugar; 1/2 cup butter, softened; 1 cup shredded zucchini (1 small); 1 (8 ounce) can crushed pineapple with juice, undrained (reserve 1 tablespoon liquid for glaze); 2 eggs, slightly beaten; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground allspice; 1/2 cup chopped walnuts or 1/2 cup pecans; Glaze(use 1 tablespoon reserved pineapple juice); 1/2 cup powdered sugar; 1 teaspoon corn syrup; 1/4 teaspoon ground cinnamon

Servings: persons

Bread
1 cup packed brown sugar
1/2 cup butter, softened
1 cup shredded zucchini (1 small)
1 (8 ounce) can crushed pineapple with juice, undrained (reserve 1 tablespoon liquid for glaze)
2 eggs, slightly beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup chopped walnuts or 1/2 cup pecans
Glaze(use 1 tablespoon reserved pineapple juice)
1/2 cup powdered sugar
1 teaspoon corn syrup
1/4 teaspoon ground cinnamon

1
Heat oven to 350 and grease and flour the bottom only of a 9x5-inch loaf pan.
2
For the Bread: In a large bowl, beat brown sugar and butter on medium speed with an electric mixer until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, cinnamon, salt, and allspice until well blended. Fold in walnuts. Spread evenly in pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes.
3
In a small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator. It will stay fresh for several days.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Bread, 1 cup packed brown sugar, 1/2 cup butter, softened, 1 cup shredded zucchini (1 small), and more.

Yes, Pineapple Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Zucchini Bread

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