Zucchini Pineapple Bread with Cream Cheese Glaze
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)
Preheat the oven to 350 degrees
As I mentioned, this recipe makes 2 glorious loaves so start by greasing 2 loaf pans
In a medium bowl, mix together flour, baking soda, baking powder, cinnamon, all-spice and salt. Set aside.
In a larger bowl, whisk together the eggs, applesauce, oil, brown and white sugars and vanilla. Stir in the zucchini and pineapple.
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!
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.
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.
CREAM CHEESE GLAZE
1/2 cup cream cheese, softened
½ cup icing sugar
1 teaspoon vanilla extract
3 tablespoons milk
In a medium bowl, using a hand mixer, beat the cream cheese on medium speed
Beat in the icing sugar, ¼ cup at a time
Keep mixing and add the milk.
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.
Wait until loaves are completely cool before glazing. Enjoy!