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Moist Pineapple Zucchini Bread Recipe with Creamy Coconut Glaze

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A moist and flavorful zucchini bread with pineapple and a creamy coconut glaze, perfect for breakfast or a snack with a tropical twist.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis, squeezed to remove excess water)
  • 1 cup crushed pineapple, drained
  • 1 ½ cups all-purpose flour (can swap half with whole wheat for a nuttier flavor)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ¾ cup granulated sugar (or coconut sugar)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • For the Creamy Coconut Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons coconut milk (full-fat canned)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper.
  2. Grate 2 medium zucchinis using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and optional ½ teaspoon nutmeg.
  4. In another bowl, beat ¾ cup granulated sugar with ½ cup vegetable oil until well blended. Add 2 large eggs one at a time, mixing after each addition. Stir in 1 teaspoon vanilla extract.
  5. Gently fold 1 cup drained crushed pineapple and the prepared zucchini into the wet mixture without overmixing.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
  7. Pour batter into the prepared loaf pan and spread evenly. Tap the pan lightly to settle the batter and release air pockets.
  8. Bake for 55-65 minutes, checking at 55 minutes with a toothpick. It should come out clean or with a few moist crumbs.
  9. Remove the loaf from the oven and let it cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons coconut milk, ½ teaspoon vanilla extract, and a pinch of salt until smooth. Add more coconut milk if needed for drizzling consistency.
  11. Once the bread is completely cool, drizzle the creamy coconut glaze over the top and let it set before slicing.

Notes

Squeeze zucchini well to avoid soggy bread. Drain pineapple thoroughly. Fold batter gently to keep it light. Use room temperature eggs and oil for better mixing. Tent bread with foil if browning too fast. Warm coconut milk slightly if glaze is too thick. For vegan version, use flax eggs and plant-based oil. Gluten-free flour can be used as a 1:1 substitute.

Nutrition

Keywords: pineapple zucchini bread, zucchini bread, coconut glaze, moist bread, tropical bread, easy bread recipe, healthy bread, vegan option, gluten-free option

Find it online: https://sizzlesprout.com/moist-pineapple-zucchini-bread-recipe-with-creamy-coconut-glaze-easy-and-delicious/