Pineapple Zucchini Bread with Cream Cheese Frosting
This Pineapple Zucchini Bread puts crushed pineapple and shredded zucchini in the same loaf, and both keep it moist without peeling or squeezing the zucchini. Warm cinnamon and nutmeg carry the flavor, and the pineapple juice you drain off goes into a cream cheese frosting. One batch makes two 9x5 loaves that bake in 45 to 50 minutes, and they freeze well.
Equipment
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 8 ounce can of crushed pineapple (drained, juice reserved)
- 4 eggs
- 1 teaspoon pure vanilla extract
- 16 tablespoons unsalted butter (melted)
- 1 ½ cups shredded zucchini (about 2 small zucchinis)
- Turbinado sugar (alternative to frosting)
Pineapple frosting
- 4 ounces cream cheese (room temp)
- ¾ cup powdered sugar
- 3 tablespoons pineapple juice
Instructions
- Preheat oven to 350º. Line 2 9 x 5 inch loaf pans with parchment paper and spray with cooking spray.
- In a large bowl, whisk together the flour, sugar, salt, baking soda, baking powder, cinnamon and nutmeg.
- In a small bowl, whisk the eggs and add vanilla and drained crushed pineapple. Add to the flour mixture and stir just until combined. Add melted butter and stir until incorporated then fold in shredded zucchini.
- Pour into loaf pans and sprinkle with Turbinada sugar if not adding a frosting.
- Bake for 45-50 minutes until a toothpick comes out clean. Let cool on a rack for 10 minutes before removing from the pan to cool completely.
For the frosting:
- Beat cream cheese with powdered sugar until smooth and creamy. Add pineapple juice a tablespoon at a time until it reaches the desired thickness. Wait for bread to cool completely before pour over the top.
Barbara's Notes + Tips
- Take the cream cheese out ahead of time. Cold cream cheese won't beat smooth, and lumps will show in the frosting.
- Drain the pineapple over a bowl so you don't lose the juice. You need it for the frosting.
- Check both loaves for doneness separately. One side of the oven can bake faster than the other.
Nutrition
Calories: 360kcal | Carbohydrates: 52g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 379mg | Potassium: 172mg | Fiber: 1g | Sugar: 34g | Vitamin A: 556IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1mg
