Zucchini Bread with Pineapple
A moist and delicious zucchini bread with pineapple for a delicious sweet bread that tastes like summer!
Servings: 12 slices
For Zucchini Pineapple Bread:
- 1 cup brown sugar
- 1/2 cup unsalted butter (softened)
- 2 eggs
- 1 tsp vanilla extract
- 1 cup zucchini (grated)**
- 1 cup crushed pineapple with juice **
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup powdered sugar
- 2 TBS pineapple juice
Preheat the oven to 350 degrees fahrenheit. Grease and lightly flour the bottom and sides of a 9x5 loaf pan, set it aside.
Cream together the butter and brown sugar in a large bowl.
Add the eggs and vanilla extract and stir until just combined.
Add in the grated zucchini and crushed pineapple and stir it until combined in the mixture.
Add the flour, baking soda, cinnamon, and salt, and spices. Mix it together until you have a nice wet batter.
Pour or scoop the batter into the prepared loaf pan
Bake the bread for 50-60 minutes, or until a toothpick comes out clean.
Cool the bread in the pan for 10 minutes and then transfer it to finish cooling on a wire rack.
Whisk together the powdered sugar and pineapple juice in a small bowl.
Drizzle the glaze evenly over the top of the zucchini bread if desired.
Let it set for about 20-30 minutes until the glaze is set then slice it up and serve.
**Squeeze your grated zucchini with a paper towel, or in your hands to get some of the extra liquid out, then measure it.
** You can measure the crushed pineapple straight from the can. You do not need to drain the juice out. (Use some of the juice remaining in the can later for the glaze if desired).
Calories: 279kcal | Carbohydrates: 48g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 158mg | Potassium: 115mg | Fiber: 1g | Sugar: 31g | Vitamin A: 307IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg