Pineapple Zucchini Bread with Glaze

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper.
2. Grate the zucchini and squeeze firmly using a clean kitchen towel or fine-mesh strainer to remove excess water.
3. Strain the crushed pineapple to ensure it is well-drained before measuring.
4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. In a large bowl, whisk oil and sugar. Add eggs one at a time, then stir in vanilla and sour cream until smooth.
6. Gently fold the squeezed zucchini and drained pineapple into the wet mixture using a spatula.
7. Gradually stir in the dry ingredients until flour streaks disappear, being careful not to over-mix.
8. Pour batter into the pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Whisk powdered sugar and pineapple juice together, then drizzle over the cooled bread.