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 9×5 loaves that bake in 45 to 50 minutes, and they freeze well. Plenty of zucchini bread with pineapple recipes call for oil, and oil keeps a loaf moist, but melted butter gives it a richer flavor. The pineapple adds the sweetness, so you don’t have to add extra sugar to make it sweet enough. The worry with any zucchini bread is a soggy middle from all that water, and I tested this one both ways. Leaving the zucchini’s liquid in gave me the better loaf."

Preparation Time25 min

Cooking Time50 min