Zucchini Pineapple Bread with Cream Cheese Glaze

Photo 2019-09-21, 3 16 56 PM.jpg

I know it’s the first week of fall and everyone is living that Pumpkin Spice life, but I want to show some love to the unsung hero of the harvest season – zucchini!  It packs just as much moistness (ewe, but what other word is there?) for baking and because I planted them this summer, I have about 386 of them so I’m trying to use them in as many ways as I can. 

This bread has all-spice in it which will give you all the fall feels.  The pineapple and applesauce add a nice sweetness without adding more refined sugars.  And the glaze is dreamy and creamy.  As a bonus, this recipe makes 2 loaves so you can give one away, add another ingredient to make the 2nd one a little different (coconut, chocolate chips, walnuts) or freeze the 2nd sans glaze for later.  Enjoy!



  • 3 cups all purpose flour

  • 2 teaspoons baking soda

  • ½ teaspoon baking powder

  • 1 ½ teaspoons cinnamon

  • 1 teaspoon all-spice

  • 1 teaspoon salt

  • 3 large eggs

  • ½ cup unsweetened applesauce

  • ¼ cup canola oil

  • ½ cup packed brown sugar

  • ½ cup white sugar

  • 2 teaspoons vanilla extract

  • 2 ¼ cups grated zucchini

  • 1 ¼ cups unsweetened crushed pineapple (drained)

  • ¼ cup unsweetened shredded coconut (optional) 


  1. Preheat the oven to 350 degrees

  2. As I mentioned, this recipe makes 2 glorious loaves so start by greasing 2 loaf pans

  3. In a medium bowl, mix together flour, baking soda, baking powder, cinnamon, all-spice and salt.  Set aside.

  4. In a larger bowl, whisk together the eggs, applesauce, oil, brown and white sugars and vanilla.  Stir in the zucchini and pineapple. 

  5. Slowly add the dry ingredients, a ½ cup at a time until well incorporated, but don’t over mix.  Once you can’t see any more of the dry ingredients, put the spatula down!

  6. Fill one loaf pan about ¾ full.  If you plan to add the coconut/chocolate chips/walnuts to the second loaf, now is your chance.  Fold in a ¼ cup of any of those ingredients to the remaining batter, then fill the second loaf pan.

  7. Pop both in the oven, side-by-side for 48-55 mins.  Test with a toothpick to check for doneness (make sure it comes out clean and with no gooey batter on it).  Cool the loaves on a wire rack for 20 mins, then loosen them around the edges before flipping them out and letting them cool completely on the rack.




  • 1/2 cup cream cheese, softened

  • ½ cup icing sugar

  • 1 teaspoon vanilla extract

  • 3 tablespoons milk


  1. In a medium bowl, using a hand mixer, beat the cream cheese on medium speed

  2.  Beat in the icing sugar, ¼ cup at a time

  3. Keep mixing and add the milk. 

  4. Remember, this is glaze, not an icing, so the idea is for it to be a little runny.  If it’s too runny add a bit more icing sugar.  Too thick, add a little more milk.

  5. Wait until loaves are completely cool before glazing.  Enjoy!

FoodMcKenzie ClarkeComment