This Pineapple Zucchini Bread is the perfect blend of sweet and moist! With juicy pineapple and fresh zucchini, it’s a treat that feels both indulgent and healthy.
Whenever I make this bread, my kitchen smells amazing. It’s a great way to sneak veggies into your day, and nobody even notices! Plus, who doesn’t love a slice with a cup of tea? ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your bread. If you need a gluten-free option, consider using a 1:1 gluten-free flour blend. I’ve tried it, and it works well!
Zucchini: Fresh zucchini keeps the bread moist. If you don’t have zucchini, grated carrots can be a great substitute. Just make sure to squeeze out excess moisture!
Pineapple: Crushed pineapple adds sweetness and moisture. If you prefer, you can use mashed banana for a different flavor. The final result will still be scrumptious!
Nuts: Walnuts or pecans add crunch and flavor. If you have nut allergies or just prefer a nut-free option, leave them out or replace them with chocolate chips for a fun twist!
What’s the Best Way to Prepare Zucchini for Baking?
Preparation of zucchini can be key to achieving the right texture in your bread. Here’s how to get it ready:
- Wash and trim the ends of the zucchini.
- Grate it using a box grater or a food processor. The smaller the shreds, the better they mix into the batter.
- Be sure to squeeze out excess moisture using a clean kitchen towel or paper towel. This helps prevent a soggy bread!
Following these steps will ensure your zucchini blends perfectly into the bread without compromising texture! Enjoy making this delightful treat!
How to Make Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained
Optional Ingredients:
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 55-65 minutes for baking. Don’t forget to let the bread cool for about 10 minutes in the pan before moving it to a wire rack. In total, you’re looking at around 1 hour and 30 minutes until you can enjoy that delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that your bread bakes evenly. Next, prepare your loaf pan by greasing and flouring it, or simply line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Whisk these ingredients together until they are well mixed, which helps to evenly distribute the leavening agents in your bread.
3. Blend the Sugars and Oil:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. This mix will give your bread a lovely sweetness and moisture!
4. Incorporate the Eggs:
Crack in the eggs one at a time, mixing well after each addition. Adding eggs helps bind the ingredients and provides structure. Don’t forget to stir in the vanilla extract, which adds a nice flavor.
5. Add Zucchini and Pineapple:
Stir in the finely shredded zucchini and crushed pineapple. This combination not only keeps the bread moist but also adds a delicious flavor punch!
6. Combine Wet and Dry Ingredients:
Gradually blend the dry mixture into the wet mixture. Mix just until everything is combined; be careful not to overmix, as that can make your bread dense.
7. Fold in Nuts (Optional):
If you’re using walnuts or pecans, gently fold them into the batter now. They add a wonderful crunch and flavor!
8. Pour and Spread the Batter:
Pour your batter into the prepared loaf pan and spread it evenly with a spatula. Take a moment to admire your work before popping it in the oven!
9. Bake:
Bake the bread in your preheated oven for about 55-65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready!
10. Cool and Enjoy:
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your delightful Moist Pineapple Zucchini Bread!
Happy Baking!
Frequently Asked Questions (FAQ)
Can I Substitute the Eggs in This Recipe?
Absolutely! You can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg you want to replace. This will help keep the bread moist and add a subtle flavor.
How Do I Store Leftover Pineapple Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Use Fresh Pineapple Instead of Canned?
Yes! Just make sure to finely chop and crush fresh pineapple to achieve a similar texture to canned. You may need to drain some excess moisture to prevent the bread from becoming too wet.
What Can I Serve with Pineapple Zucchini Bread?
This bread is delicious on its own, but you can serve it with a dollop of cream cheese or Greek yogurt for added richness. It also pairs well with a cup of coffee or tea for a delightful snack or breakfast!
