15+ Best Zucchini Bread Recipes with Pineapple to Try Today!

Looking to add a touch of the tropics to your baking repertoire? Look no further than the delightful fusion of zucchini bread with pineapple.

This dynamic duo creates a moist, flavorful bread that’s perfect for breakfast, brunch, or a sweet treat any time of day.

In this article, we’ll explore five irresistible zucchini bread recipes featuring the tropical goodness of pineapple.

Get ready to tantalize your taste buds and transport yourself to paradise with these mouthwatering creations.

Must-have Bread Accessories At A Glance

15+ Irresistible Zucchini Bread Recipes with Pineapple

Whether you prefer the nutty crunch of walnuts, the tangy sweetness of orange glaze, or the tropical goodness of coconut, there’s a recipe here to satisfy every craving.

So, grab your apron and get ready to embark on a culinary journey to paradise with these mouthwatering creations.

Pineapple Zucchini Bread with Coconut

This tropical twist on traditional zucchini bread combines the sweetness of pineapple with the moistness of grated zucchini and the flavor of coconut.

It’s a delightful treat that will transport your taste buds to paradise.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 3 eggs
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped macadamia nuts or walnuts (optional)

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, shredded coconut, eggs, melted coconut oil, and vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped macadamia nuts or walnuts if using.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy this Pineapple Zucchini Bread with Coconut as a tropical treat that’s perfect for breakfast, brunch, or dessert.

The combination of pineapple, coconut, and zucchini creates a moist and flavorful bread that’s sure to impress.

Pineapple Zucchini Bread with Walnuts

This Pineapple Zucchini Bread is infused with the tropical sweetness of pineapple and the nutty crunch of walnuts.

It’s a delightful combination of flavors and textures that will have you coming back for more.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 1/2 cup chopped walnuts
• 3 eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, chopped walnuts, eggs, vegetable oil, and vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Pineapple Zucchini Bread with Walnuts is a delightful twist on traditional zucchini bread.

The addition of crushed pineapple and chopped walnuts adds sweetness and crunch, making it a perfect choice for breakfast or a snack.

Pineapple Zucchini Bread with Orange Glaze

This Pineapple Zucchini Bread is taken to the next level with a tangy orange glaze that adds a burst of citrus flavor.

It’s a delightful treat that’s perfect for any occasion.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 3 eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup powdered sugar
• 2-3 tablespoons freshly squeezed orange juice
• Zest of 1 orange

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, eggs, vegetable oil, and vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• In a small bowl, whisk together the powdered sugar, freshly squeezed orange juice, and orange zest until smooth. Drizzle the glaze over the cooled bread.

This Pineapple Zucchini Bread with Orange Glaze is a delightful combination of tropical flavors and citrusy sweetness.

The tangy orange glaze takes it to the next level, making it a perfect choice for brunch or dessert.

Pineapple Zucchini Bread with Coconut Flour

This gluten-free Pineapple Zucchini Bread is made with coconut flour, adding a subtle nutty flavor and a delicate texture.

With the addition of crushed pineapple, it’s a tropical delight that’s perfect for those with gluten sensitivities or anyone looking for a healthier alternative.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 4 eggs
• 1/2 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 3/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup shredded coconut (optional)

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, eggs, melted coconut oil, honey or maple syrup, and vanilla extract.
• In a separate bowl, whisk together the coconut flour, baking powder, baking soda, salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the shredded coconut if using.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy this gluten-free Pineapple Zucchini Bread made with coconut flour as a delicious and nutritious option for breakfast or a snack.

The addition of crushed pineapple adds a tropical twist, making it a flavorful treat for any time of day.

Pineapple Zucchini Bread Muffins

These Pineapple Zucchini Bread Muffins are perfect for on-the-go snacking or as a quick breakfast option.

Made with grated zucchini and crushed pineapple, they’re moist, flavorful, and oh-so-satisfying.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 2 eggs
• 1/2 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans or macadamia nuts (optional)

Instructions:

• Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
• In a large bowl, mix together the grated zucchini, crushed pineapple, eggs, melted coconut oil, honey or maple syrup, and vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped pecans or macadamia nuts if using.
• Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Pineapple Zucchini Bread Muffins are a convenient and delicious option for busy mornings or anytime you need a quick snack.

Packed with nutritious ingredients like zucchini and pineapple, they’re sure to satisfy your cravings while providing a boost of energy.

Pineapple Zucchini Bread with Lemon Glaze

This Pineapple Zucchini Bread is taken to the next level with a tangy lemon glaze that adds a burst of citrus flavor.

It’s a refreshing and delightful treat that’s perfect for spring or summer.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 3 eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup powdered sugar
• 2-3 tablespoons freshly squeezed lemon juice
• Zest of 1 lemon

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, eggs, vegetable oil, and vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• In a small bowl, whisk together the powdered sugar, freshly squeezed lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled bread.

This Pineapple Zucchini Bread with Lemon Glaze is a delightful combination of tropical flavors and tangy citrus.

The lemon glaze adds a refreshing twist, making it a perfect choice for brunch or dessert.

Pineapple Zucchini Bread with Coconut Sugar

This Pineapple Zucchini Bread is sweetened with coconut sugar, offering a healthier alternative to refined sugars.

Combined with the tropical flavor of pineapple and the moisture of grated zucchini, it’s a guilt-free indulgence you’ll love.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 3 eggs
• 1/2 cup coconut oil, melted
• 1 cup coconut sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, eggs, melted coconut oil, coconut sugar, and vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy this Pineapple Zucchini Bread with Coconut Sugar as a healthier option for satisfying your sweet tooth.

The natural sweetness of coconut sugar combined with the tropical flavors makes it a delicious treat for any occasion.

Pineapple Zucchini Bread with Almond Flour

This gluten-free Pineapple Zucchini Bread is made with almond flour, providing a nutty flavor and a moist texture.

With the addition of crushed pineapple, it’s a delightful twist on traditional zucchini bread that’s perfect for those with gluten sensitivities.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 3 eggs
• 1/2 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, eggs, melted coconut oil, honey or maple syrup, and vanilla extract.
• In a separate bowl, whisk together the almond flour, baking powder, baking soda, salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Pineapple Zucchini Bread with Almond Flour is a delicious gluten-free option that’s perfect for those with dietary restrictions.

The almond flour adds a nutty flavor and a moist texture, making it a satisfying treat for everyone to enjoy.

Pineapple Zucchini Bread with Raisins

This Pineapple Zucchini Bread is studded with sweet raisins, adding bursts of flavor and texture to every bite.

Combined with the tropical sweetness of pineapple and the moisture of grated zucchini, it’s a delightful bread that’s perfect for any occasion.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup raisins

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, eggs, vegetable oil, brown sugar, and vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the raisins.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy this Pineapple Zucchini Bread with Raisins as a delightful twist on traditional zucchini bread.

The sweet raisins add bursts of flavor and texture, making it a perfect choice for breakfast, brunch, or a snack.

Pineapple Zucchini Bread with Chia Seeds

This Pineapple Zucchini Bread is enhanced with nutritious chia seeds, adding a boost of omega-3 fatty acids and fiber.

With the tropical sweetness of pineapple and the moisture of grated zucchini, it’s a wholesome treat that’s both delicious and nutritious.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 3 eggs
• 1/2 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup chia seeds

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, eggs, melted coconut oil, honey or maple syrup, and vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chia seeds.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy this Pineapple Zucchini Bread with Chia Seeds as a nutritious option for breakfast or a snack.

The addition of chia seeds adds omega-3 fatty acids and fiber, making it a wholesome treat that’s perfect for satisfying your cravings.

Pineapple Zucchini Bread with Coconut Yogurt

This Pineapple Zucchini Bread is made with creamy coconut yogurt, adding moisture and a hint of tanginess to every bite.

Combined with the tropical sweetness of pineapple and the freshness of grated zucchini, it’s a delightful bread that’s perfect for any occasion.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 3 eggs
• 1/2 cup coconut oil, melted
• 1/2 cup coconut yogurt
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, eggs, melted coconut oil, coconut yogurt, honey or maple syrup, and vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Pineapple Zucchini Bread with Coconut Yogurt is a moist and flavorful treat that’s perfect for any time of day.

The creamy coconut yogurt adds richness and a hint of tanginess, making it a delightful option for breakfast, brunch, or dessert.

Gluten-Free Pineapple Zucchini Bread with Buckwheat Flour

This gluten-free Pineapple Zucchini Bread is made with nutritious buckwheat flour, offering a nutty flavor and a hearty texture.

Combined with the tropical sweetness of pineapple and the moisture of grated zucchini, it’s a wholesome and satisfying bread that’s perfect for those with gluten sensitivities.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 3 eggs
• 1/2 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 2 cups buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, eggs, melted coconut oil, honey or maple syrup, and vanilla extract.
• In a separate bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy this Gluten-Free Pineapple Zucchini Bread with Buckwheat Flour as a nutritious and hearty option for breakfast or a snack.

The nutty flavor and hearty texture of buckwheat flour pair perfectly with the tropical sweetness of pineapple and the freshness of grated zucchini.

Pineapple Zucchini Bread with Cardamom

This Pineapple Zucchini Bread is infused with aromatic cardamom, adding a unique and exotic flavor profile to this classic treat.

Combined with the tropical sweetness of pineapple and the moistness of grated zucchini, it’s a delightful bread that will tantalize your taste buds.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, eggs, vegetable oil, granulated sugar, and vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground cardamom.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Pineapple Zucchini Bread with Cardamom is a flavorful twist on traditional zucchini bread.

The addition of aromatic cardamom adds a depth of flavor that pairs beautifully with the tropical sweetness of pineapple and the freshness of grated zucchini.

Pineapple Zucchini Bread with Orange Glaze and Coconut

This Pineapple Zucchini Bread is topped with a zesty orange glaze and shredded coconut, adding a burst of citrus flavor and a tropical touch to every bite.

It’s a delightful bread that’s perfect for brightening up your day.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• Zest of 1 orange
• 1 cup powdered sugar
• 2-3 tablespoons freshly squeezed orange juice
• 1/4 cup shredded coconut

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, eggs, vegetable oil, granulated sugar, and vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and orange zest.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• In a small bowl, whisk together the powdered sugar and freshly squeezed orange juice until smooth. Drizzle the glaze over the cooled bread and sprinkle with shredded coconut.

This Pineapple Zucchini Bread with Orange Glaze and Coconut is a delightful combination of flavors and textures.

The zesty orange glaze adds a citrusy kick, while the shredded coconut adds a tropical touch. It’s a perfect treat for any time of day.

Pineapple Zucchini Bread with Pecans and Caramel Drizzle

This Pineapple Zucchini Bread is elevated with the addition of crunchy pecans and a decadent caramel drizzle.

It’s a luxurious treat that’s perfect for indulging your sweet tooth.

Ingredients:

• 2 cups grated zucchini
• 1 cup crushed pineapple, drained
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• 1/4 cup caramel sauce

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, crushed pineapple, eggs, vegetable oil, brown sugar, and vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped pecans.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Drizzle the cooled bread with caramel sauce just before serving.

This Pineapple Zucchini Bread with Pecans and Caramel Drizzle is a decadent treat that’s perfect for special occasions or whenever you’re craving something indulgent.

The combination of crunchy pecans and sweet caramel takes this bread to the next level of deliciousness.