Easy Island Pork Tenderloin Recipe

Oh, where do I even begin with this zucchini bread? It’s more than just a recipe; it’s practically a hug in cake form, and honestly, it’s become my absolute go-to whenever I’ve got a couple of zucchini that need a good home. You know those days, right? When the garden (or the grocery store) has gifted you a bounty, and you’re thinking, “What now?” Well, this is what now! This isn’t your average, dense, slightly-too-sweet quick bread. This is moist, packed with subtle spice, and that brown butter glaze? It’s a total game-changer. It reminds me so much of my grandmother’s kitchen – the comforting hum of the oven, the sweet, nutty aroma filling the air. It’s like a simpler, more approachable cousin to a fancy bundt cake, but with all the cozy vibes. If you’ve ever loved banana bread, prepare to be obsessed with this version. It’s the kind of treat that makes a regular Tuesday feel a little bit special.

What is Zucchini bread?

So, what exactly *is* zucchini bread, you might ask? At its heart, it’s a quick bread, meaning it uses chemical leaveners like baking soda and baking powder instead of yeast, so you don’t have to wait around for dough to rise. Think of it as a cakey loaf where shredded zucchini is the secret ingredient. Don’t worry, you don’t really taste the zucchini itself! It works its magic by adding incredible moisture and a tender crumb, making the bread unbelievably soft and delicious. The name itself is pretty straightforward – it’s a bread, and it’s made with zucchini. My version elevates it with warm spices and, as I mentioned, that divine brown butter glaze that takes it from lovely to absolutely show-stopping. It’s comforting, familiar, and just so darn satisfying.

Why you’ll love this recipe?

Honestly, I could go on and on about why this zucchini bread holds such a special place in my heart (and my recipe box!). First off, the flavor is just phenomenal. It’s got that perfect balance of sweet and spice – cinnamon, a hint of nutmeg, maybe even a touch of allspice if I’m feeling fancy. The zucchini keeps it incredibly moist, and the brown butter glaze adds this nutty, caramelized depth that you just can’t get from a regular sugar glaze. It’s honestly so simple to whip up, even on a weeknight. I’ve made this countless times when I’m feeling a craving but don’t want to commit to a whole fussy cake, and it’s a lifesaver. Plus, it’s ridiculously cost-effective. Zucchini is usually pretty affordable, and the other ingredients are pantry staples. And versatility? Oh, it’s a queen! You can add chocolate chips, nuts, or even a swirl of cream cheese if you’re feeling indulgent. What I love most about this recipe is that it feels like a treat, but it’s made with wholesome ingredients and that sneaky bit of veg. It’s a win-win!

How do you make Zucchini bread

Quick Overview

This recipe is all about effortless deliciousness. We’ll start by mixing up our dry ingredients, then whisking together the wet. Combine them just until they’re married, fold in that glorious shredded zucchini, pour it into a prepared pan, and bake until golden. The real magic happens with the brown butter glaze, which takes just a few minutes to whip up while the bread cools slightly. It’s straightforward, rewarding, and yields a loaf that’s out-of-this-world good.

Ingredients

For the Main Batter:
We’re talking pantry staples here, folks!

• 2 cups all-purpose flour: I usually just grab whatever all-purpose flour is in the cupboard. If you’re looking for a super tender crumb, cake flour can work too, but all-purpose is my everyday go-to.
• 1 teaspoon baking soda: This is what gives our bread its lovely lift. Make sure it’s not expired!
• 1 teaspoon ground cinnamon: The quintessential warm spice. I love using a good quality, fragrant cinnamon.
• 1/2 teaspoon ground nutmeg: Just a pinch adds so much warmth! Freshly grated nutmeg is amazing if you have it, but pre-ground is perfectly fine.
• 1/4 teaspoon salt: Balances out the sweetness and enhances all those lovely flavors.
• 1 and 1/2 cups granulated sugar: Yes, it sounds like a lot, but it helps with moisture and sweetness. You can reduce it slightly if you prefer, but I find this amount perfect for a tender, sweet loaf.
• 2 large eggs: Room temperature eggs incorporate much better. Just let them sit out for about 30 minutes before you start.
• 1/2 cup vegetable oil (or other neutral oil): This is key for moisture! You can also use melted coconut oil or even a light olive oil if you’re feeling adventurous, but vegetable oil is tried and true.
• 1/2 cup unsweetened applesauce: Another secret weapon for moisture and a slightly tender crumb. It adds a subtle fruity note too!
• 1 teaspoon vanilla extract: Pure vanilla extract makes a difference!
• 2 cups shredded zucchini: This is our star! See my tips below on how to prep it. It’s usually about 1-2 medium zucchinis.

For the Brown Butter Glaze:
This is where the magic happens, people!

• 4 tablespoons unsalted butter: The star ingredient. Unsalted gives you more control over the saltiness.
• 1 cup powdered sugar (confectioners’ sugar): Sifted is best for a smooth glaze.
• 2-3 tablespoons milk (or heavy cream): For whisking it all together to the perfect drizzling consistency. Milk works great, but cream makes it extra luscious.
• 1/2 teaspoon vanilla extract: Just a little extra flavor boost.

For the Swirl (Optional, but SO worth it!):
I love adding a little something extra.

• 1/2 cup chocolate chips (mini or regular): My kids go crazy for these!
• 1/2 cup chopped nuts (walnuts or pecans): For a lovely crunch.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get the oven preheated to 350°F (175°C). This ensures even baking from the start. Then, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray, and then give it a light dusting of flour. You can also line it with parchment paper, leaving some overhang on the sides. This makes lifting the bread out SO much easier, especially when it’s still warm. I learned that trick the hard way after wrestling a few stubborn loaves out of the pan!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Give it a good whisk to make sure everything is evenly distributed. This step is important for ensuring your leavening agents and spices are spread throughout the batter, so you don’t end up with pockets of flour or intense spice. Then, stir in your granulated sugar. Make sure it’s well combined with the dry ingredients. This helps break up any clumps of sugar and ensures it’s ready to meet its wet friends.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together your room temperature eggs until they’re nicely beaten. Then, pour in your vegetable oil, unsweetened applesauce, and pure vanilla extract. Whisk everything together until it’s smooth and well emulsified. You want it to look like a lovely, golden mixture. This step ensures all the wet components are happily combined before they meet the dry ingredients.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently mix until *just* combined. Seriously, don’t overmix! A few streaks of flour are okay at this stage. Overmixing develops the gluten too much, which can lead to a tough, dense loaf, and we definitely don’t want that. We’re aiming for a tender, light crumb.

Step 5: Prepare Filling

Okay, this is where the zucchini comes in! You’ll need about 2 cups of finely shredded zucchini. I usually use the medium shredding disc on my box grater. Some people like to squeeze out the excess moisture, and you can certainly do that if your zucchini is really watery. I’ve found that with this recipe, it’s not strictly necessary, and a little extra moisture actually helps keep it super tender. Just shred it directly into the batter and fold it in gently. If you’re adding chocolate chips or nuts, gently fold those in now too. You want to distribute them evenly without overworking the batter.

Step 6: Layer & Swirl

Pour about half of the batter into your prepared loaf pan and spread it out evenly. If you’re adding a swirl (and I highly recommend it!), now’s the time. You can sprinkle half of your chocolate chips or nuts over this layer. Then, carefully spoon the remaining batter on top, spreading it to cover. Now, sprinkle the rest of your add-ins on top. For a fun swirl effect, you can gently run a knife or skewer through the batter a few times, creating little waves. Don’t overdo it, just a few gentle swirls are perfect.

Step 7: Bake

Pop that beautiful loaf into your preheated oven. Bake for about 55-70 minutes. The exact time will depend on your oven, so keep an eye on it. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (no wet batter!). If the top starts to get too brown before the inside is cooked, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking. The smell that will fill your kitchen during this stage? Pure bliss!

Step 8: Cool & Glaze

Once baked, let the loaf cool in the pan for about 10-15 minutes. This is important because it allows the bread to set up properly. Then, carefully invert it onto a wire rack to cool completely. While it’s cooling, let’s make that glorious brown butter glaze! Melt the 4 tablespoons of butter in a small saucepan over medium heat. Keep swirling it gently. You’ll see it start to foam, and then tiny brown bits will appear at the bottom of the pan. This is the milk solids toasting – that’s what gives it the nutty flavor! Once it smells toasty and turns a lovely amber brown, immediately remove it from the heat and pour it into a heatproof bowl to stop the cooking. Let it cool slightly for a few minutes. Then, whisk in the powdered sugar, vanilla extract, and 2 tablespoons of milk (or cream) until you have a smooth, drizzly glaze. Add more milk, a teaspoon at a time, if it’s too thick. Once the bread is mostly cool, drizzle that amazing glaze all over the top. It’s okay if it’s still a little warm; the glaze will set up beautifully.

Step 9: Slice & Serve

The hardest part: waiting for it to cool enough to slice! Once the glaze has set a bit, use a serrated knife to slice it into thick, generous pieces. The smell, the look, the taste – it’s just pure comfort. Enjoy it warm or at room temperature. It’s absolutely divine on its own, but also fantastic with a cup of coffee or a glass of milk.

What to Serve It With

This zucchini bread is so wonderfully versatile, it fits into almost any meal or occasion! For a leisurely Breakfast, I love serving it warm with a smear of butter alongside a perfectly brewed cup of coffee or a mug of tea. It’s a comforting start to the day that feels like a special treat. If you’re planning a Brunch, it’s a fantastic addition to a spread. You can serve it in slightly smaller slices, perhaps with a dollop of whipped cream or a side of fresh berries for a pop of color and freshness. It pairs beautifully with a mimosa or some sparkling cider. For Dessert, it’s simply divine on its own, but you could elevate it further by serving it with a scoop of vanilla bean ice cream or a drizzle of caramel sauce. It’s the perfect end to a meal when you’re craving something sweet but don’t want anything too heavy. And for those Cozy Snacks, this is your champion. Grab a slice (or two!) with a glass of milk in the afternoon, or even late at night when that sweet tooth strikes. It’s the ultimate comfort food. My family tradition is to have a slice with hot chocolate on a rainy afternoon – pure bliss!

Top Tips for Perfecting Your Zucchini Bread

I’ve made this recipe more times than I can count, and over the years, I’ve picked up a few little tricks that make all the difference. For Zucchini Prep, I always use the medium holes on my grater. Finely grated zucchini blends in seamlessly, but if you shred it too finely, it can release too much water. As I mentioned, squeezing out the moisture isn’t always necessary, but if your zucchini is particularly watery, a gentle press with your hands or in a fine-mesh sieve can help. For Mixing Advice, remember my mantra: don’t overmix! Seriously, it’s the golden rule for quick breads. Mix until just combined, and don’t worry about a few little flour streaks. They’ll disappear in the oven. The texture should be thick but pourable. For Swirl Customization, if you’re adding things like chocolate chips or nuts, you can press them into the batter slightly after you pour the first half into the pan, then add the rest of the batter and press them into the top layer. This ensures they’re distributed nicely without sinking to the bottom. If you’re doing a chocolate swirl, you can mix a tablespoon or two of cocoa powder into a portion of the batter and swirl that in. For Ingredient Swaps, I’ve had success using half whole wheat flour and half all-purpose flour for a slightly heartier bread, though it might be a bit denser. You can also substitute some of the oil with mashed banana or even Greek yogurt for a different flavor profile and texture. For Baking Tips, always trust the toothpick test. Ovens can vary wildly! If your loaf is browning too quickly on top, place a loose sheet of aluminum foil over it for the remainder of the baking time. I usually bake mine on the middle rack to ensure even heat distribution. Finally, for Glaze Variations, don’t be afraid to experiment! You can add a pinch of cardamom or a touch of orange zest to the brown butter glaze for a different twist. If you don’t have butter, a simple powdered sugar glaze made with milk and a dash of vanilla is still delicious. Or, skip the glaze altogether and just dust with a little powdered sugar once cooled. It’s still amazing!

Storing and Reheating Tips

One of the best things about this zucchini bread is how well it keeps! If you’ve managed to have any leftovers (which is rare in my house!), storing it is super simple. For Room Temperature Storage, once the bread has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. It should stay fresh and moist for about 3-4 days. I usually keep it on the counter, and it’s always just as good the next day. For Refrigerator Storage, if you live in a very warm climate or want it to last a bit longer, you can store it in the fridge. Again, make sure it’s in an airtight container or well-wrapped. It can last for up to a week, but sometimes the moisture can make it a bit denser in the fridge, so I prefer room temp storage if possible. For Freezer Instructions, this bread freezes beautifully! Once it’s completely cooled, wrap it tightly in a layer of plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To thaw, simply unwrap it and let it sit at room temperature for a few hours. You can also gently reheat slices in a toaster oven or microwave if you prefer it warm. Regarding Glaze Timing Advice, I always add the glaze *after* the bread has cooled significantly. If you glaze it while it’s hot, the glaze will melt and just drip off. If you’re freezing it, I recommend glazing it *after* it’s thawed and completely cooled. This way, the glaze stays fresh and vibrant.

Frequently Asked Questions

Final Thoughts

This zucchini bread is, hands down, one of my favorite things to bake. It’s so comforting, so delicious, and honestly, just so easy. It’s the perfect way to use up those extra zucchini, and the brown butter glaze is the cherry on top of an already amazing treat. If you love a good, moist, flavorful quick bread, I truly think you’ll adore this one. It’s the kind of recipe that becomes a staple, the one you pull out when you need a little something special, or when unexpected guests drop by. If you enjoy this recipe, you might also love my classic Chocolate Chip Banana Bread or my Lemon Poppy Seed Loaf – they’re in a similar cozy, delicious vein! I can’t wait to hear what you think when you try it. Please, let me know in the comments how it turns out, what variations you tried, or any funny kitchen mishaps you encountered!

Island Pork Tenderloin

Island style pork tenderloin is both delicious and easy to make. It starts with a spice rub, and is finished with a sweet pineapple glaze baked in the oven.

Print Recipe Pin Recipe

Prep Time 7 minutes mins

Cook Time 34 minutes mins

Total Time 41 minutes mins

Servings: 12

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

For the Spice Rub

• 2 tsp salt
• 0.5 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cinnamon

Main Ingredients

• 2.5 lb pork tenderloin about 2-3 pounds
• 2 Tbs olive oil

For the Pineapple Glaze

• 0.33 cup brown sugar
• 1 cup pineapple juice
• 1.5 Tbs minced garlic
• 1 tsp apple cider vinegar

Method

 

Preparation Steps

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together the spice rub ingredients (salt, pepper, cumin, chili powder, garlic powder, cinnamon) and rub all over the pork tenderloin.
3. Heat a large skillet on medium-high heat on the stove top.
4. Add olive oil to the skillet, and brown the pork tenderloin for 2-3 minutes on each side.
5. While browning, mix together the sauce ingredients (brown sugar, pineapple juice, minced garlic, apple cider vinegar).
6. Once the pork is browned, pour the pineapple glaze over the pork and put the skillet in the preheated oven.
7. Bake for 20 minutes or until the interior reaches 145 degrees F (medium rare) to 160 degrees F (medium).
8. Remove from oven, cover the skillet with foil, and let the pork rest for 5 minutes.
9. Slice the pork tenderloin and serve with some of the pan sauce drizzled over the top.

Notes

This easy island-style pork tenderloin is a family favorite! The sweet and savory flavors make for a delightful weeknight meal. Consider serving with rice and roasted vegetables.