This moist pineapple zucchini bread is a sweet treat that’s perfect for breakfast or snack time. With juicy pineapple and soft zucchini, every bite is a delightful surprise!
Honestly, who knew veggies could taste this good? I adore adding a sprinkle of nuts on top for a little crunch. It’s like eating cake but pretending it’s healthy! 😂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you’re looking for a gluten-free option, consider using a gluten-free flour blend. Just make sure it has a good binding agent.
Zucchini: Fresh zucchini adds moisture. If you don’t have zucchini, shredded carrots can be a great substitute. They offer sweetness and moisture, just like zucchini does.
Pineapple: Canned crushed pineapple works best because it’s convenient. If you want, you can use fresh pineapple, but be sure to finely chop it and remove excess juice.
Vegetable Oil: This keeps the bread moist. You can also use melted coconut oil or unsweetened applesauce for a lower-fat option, just remember that applesauce may change the flavor slightly.
Nuts: Chopped walnuts or pecans add a nice crunch. If you have nut allergies, sunflower seeds or pumpkin seeds can be excellent alternatives.
What’s the Best Way to Keep the Bread Moist and Flavorful?
Keeping your pineapple zucchini bread moist lies in a few simple steps. Here’s how to achieve that perfect texture:
- Make sure to drain your crushed pineapple well. This avoids excess moisture that can make the bread soggy.
- When mixing your ingredients, combine them just until they’re mixed. Overmixing can lead to a tough texture.
- Use fresh, finely grated zucchini. If it seems watery, pat it dry with a paper towel before adding it to the mix.
- Store your bread in an airtight container at room temperature, or wrap it tightly in plastic wrap to keep it fresh and moist longer.
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup shredded zucchini (about 1 medium zucchini)
- ¾ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, plus an additional 55 to 65 minutes to bake. With around 10 minutes of cooling time, you’ll have a delicious pineapple zucchini bread ready to share in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Next, take a 9×5 inch loaf pan and grease it lightly with butter or cooking spray. Then, sprinkle a bit of flour over it and tap out the excess flour to ensure nothing sticks.
2. Mix the Dry Ingredients:
In a medium mixing bowl, add the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Use a whisk to blend these dry ingredients together until they are evenly mixed. This step is essential for ensuring your bread rises evenly!
3. Combine the Wet Ingredients:
In a larger bowl, crack the eggs and beat them well. Pour in the vegetable oil and vanilla extract, and mix until everything is well combined. It should look smooth and glossy. Next, add the granulated sugar, and mix again until fully combined.
4. Add the Zucchini and Pineapple:
Now it’s time to fold in the star ingredients! Add the shredded zucchini and the drained crushed pineapple into the wet mixture. Stir gently until they are well mixed in.
5. Combine Dry and Wet Ingredients:
Gradually pour the dry ingredients into the wet mixture. Use a spatula or wooden spoon to mix them together until just combined—be careful not to overmix! It’s okay if the batter is a bit lumpy; this will help keep your bread moist.
6. Add Nuts (if using):
If you decided to include nuts for that extra crunch, fold them into the batter now, ensuring they’re evenly distributed throughout.
7. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it evenly. Place the pan in the preheated oven and bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center—it should come out clean!
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. Then, gently remove it from the pan and place it on a wire rack to cool completely. After it’s cool, slice it and enjoy your deliciously moist pineapple zucchini bread!
Happy baking! Enjoy every moist, flavorful bite of this delightful treat!
Frequently Asked Questions
Can I Use Frozen Zucchini for This Recipe?
Yes! If you have frozen zucchini, make sure to thaw it completely and then drain any excess moisture before adding it to the batter. This will help keep your bread from becoming too soggy.
How Can I Make This Recipe Vegan?
You can easily make this bread vegan by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg, let it sit for 5 minutes) and using a plant-based oil, like coconut or canola oil.
How Should I Store Leftovers?
Store any leftover pineapple zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy more!
Can I Add Other Fruits to This Bread?
Absolutely! Feel free to mix in other fruits like diced apples or shredded carrots for extra flavor and texture. Just remember to keep the total amount of wet ingredients balanced for the best results!
