Here is yet another favorite zucchini recipe. I grew up eating (and still love) spiced zucchini bread with pineapple and sometimes raisins or dates in it, but I love the simplicity of this recipe. It is so moist, like most other zucchini recipes, but the pineapple really shines through in this sweet bread. The pineapple glaze also adds another pop of pineapple flavor that is just perfect! This bread is best a day or two after being baked (if you can keep it hidden that long)- store in a plastic bag and then glaze it an hour or more before serving, allowing the glaze to dry some and not be so sticky. The other thing I love about this recipe is that it makes 2 loaves- and you will find that both are eaten so quickly that you will be glad you made 2 loaves since nobody is going to stop at one slice!
Makes 2 loaves - about 20 servings
- 4 eggs
- 1 3/4 cups sugar
- 2 tsp vanilla
- 1 cup oil (coconut oil is great)
- 3 cups flour (I used ½ white wheat flour and ½ all purpose flour)
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 15 oz. can of crushed pineapple, juice drained and reserved
- ¾ - 1 cup chopped walnuts
- 2 cups shredded zucchini (I peeled mine)- seeds also removed if large
- ¾ cup confectioner's sugar, sifted
- 2 Tbsp pineapple juice
- Preheat oven to 350 deg F. Grease and flour 2 bread loaf pans; set aside.
- In a medium bowl, sift together dry ingredients.
- In a large bowl, whisk together eggs, sugar, vanilla and oil- or use mixer on low until combined, then increase to medium speed for 1 minute.
- Add in pineapple, zucchini and nuts and mix together until completely combined.
- Gradually add in dry ingredients.
- Divide half of batter between the 2 prepared bread loaf pans. Drop pan on hard surface a few times to even out the batter and help bubbles come to the top.
- Bake in preheated oven for 55-60 minutes or until toothpick inserted in center of bread comes out clean.
- Cool breads in pans on cooling racks for about 10 minutes, then carefully turn out onto cooling rack to finish cooling.
- To prepare the glaze, sift the powdered sugar into a medium bowl. Add in reserved pineapple juice, adding the juice gradually, 1 tablespoon first and then 1 teaspoon at a time. If you want the glaze firmer to stay on top of the bread more, do not add as much liquid. Combine well and pour part of glaze over top of the cooled loaves and wait about 10 minutes for the glaze to thicken some. After glaze has dried a little on the bread, add any remaining glaze to add another layer, also scooping up any glaze that has drizzled down over the sides. This will be thicker and can be spread over top of the loaves again. Let loaves set until glaze is not sticky wet. Slice and serve or store in a covered container (if putting in a bag or covering with plastic wrap, the glaze will soften and stick to the plastic). I wait to apply the glaze until before serving as it becomes very wet and sticky in the bag/storage container.
*If you desire to make it a piña colada sweet bread- add ½- ¾ cup of sweetened shredded coconut into your batter with the shredded zucchini, but the coconut will make the loaf a little more dry. So adding a couple Tbsp's of pineapple juice may help the loaf still be moist. Otherwise, remove the loaf from the oven immediately- may be finished sooner.
**This bread is wonderful frozen and later thawed, glazed and served.