Tropical Zucchini Bread with Pineapple Glaze

This tropical zucchini bread is incredibly moist and lightly sweet, infused with bright pineapple flavor and the subtle earthiness of garden-fresh zucchini. Whether you enjoy it for breakfast, dessert, or a mid-day pick-me-up, it’s the perfect way to make use of extra zucchini during the growing season.

Why You’ll Love This Recipe

Made with simple pantry staples, this quick bread freezes beautifully and stays moist for days. The grated zucchini melts into the spiced batter, while crushed pineapple brings a hint of tropical sweetness. It’s one of those dependable recipes—like my Lemon Zucchini Loaf or Chocolate Zucchini Cake—that you’ll want to keep on repeat.

Ingredient Notes

• All-purpose flour – A reliable base for soft and tender quick breads.
• White and brown sugar – The combo adds depth and moisture.
• Instant vanilla pudding mix – Adds richness and keeps the bread soft (make sure it’s instant, not cook-and-serve).
• Oil – Use a neutral option like vegetable or canola.
• Zucchini – No need to peel—just grate and go.
• Crushed pineapple – Be sure to drain it well to avoid excess moisture.
• Powdered sugar – For the simple, citrusy glaze.

Step-by-Step Instructions

1. Combine Wet Ingredients: In a medium bowl, whisk together the eggs, oil, and sugars until smooth.
2. Mix Dry Ingredients: In a larger bowl, combine flour, pudding mix, leavening agents, and spices.
3. Add Zucchini & Pineapple: Gently fold the grated zucchini and drained pineapple into the wet mixture.
4. Combine & Transfer: Mix the wet ingredients into the dry just until incorporated. Pour into a loaf pan lined with parchment paper.
5. Make the Glaze: Mix powdered sugar with a splash of lemon juice until smooth.
6. Finish: Once the bread is baked and cooled, drizzle glaze over the top for a tangy-sweet finish.

Tips for Success

• Skip peeling the zucchini—its skin softens and blends right in.
• Use a box grater for easy shredding.
• Mix batter just until ingredients come together; don’t overwork it.
• Line the loaf pan for easy removal.
• Add chopped pecans or walnuts for crunch and flavor.
• Store tightly wrapped or freeze for longer storage.

A slice of this Pineapple Zucchini Bread with a hot cup of tea or coffee? That’s pure comfort.