Zucchini Bread Recipe with Pineapple
Moist zucchini bread with pineapple throughout topped with a simple pineapple glaze. A tasty breakfast or afternoon snack!
Equipment
Ingredients
- 1 ½ cups white sugar
- ¾ cup canola oil or vegetable oil
- 3 large eggs
- 2 teaspoon vanilla extract
- 2 cups shredded zucchini
- 1 20 oz can crushed pineapple drained (reserve juice)
- 3 cups all purpose flour 15 ounces
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Pineapple Icing:
- ½ cup powdered sugar
- 1 Tablespoon pineapple juice
- pinch of salt
Instructions
- Wash and shred the zucchini. Line the bottom of an 8 1/2 x 4 1/2" bread pan with parchment paper. Spray with cooking spray. Preheat oven to 325°.
- Whisk together the sugar, oil, eggs, vanilla, zucchini, and pineapple in a large bowl.
- In a small bowl, whisk together the flour, baking powder, soda, and salt. Add to the zucchini mixture and gently stir the mixture together.
- Pour batter into the prepared loaf pan. Bake in a preheated oven at 325° for 50-55 minutes, or until a toothpick inserted in the middle comes out clean (moist crumbs are fine).
- Let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
- For icing, whisk together the powdered sugar, pineapple juice, and salt in a small bowl. Drizzle over the cooled bread.
Notes
Serving is based on each loaf being cut into 12 slices and includes icing.
Nutrition
Serving: 1gCalories: 204kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 20mgSodium: 170mgPotassium: 108mgFiber: 1gSugar: 19gVitamin A: 82IUVitamin C: 6mgCalcium: 23mgIron: 1mg
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