This moist pineapple zucchini bread is a tasty treat that’s perfect for breakfast or a snack. With sweet pineapple and soft zucchini, it keeps things nice and juicy!
Honestly, who knew veggies could taste this good? I love slicing it warm with a pat of butter on top. Yum! Plus, it’s a sneaky way to get some greens in!
Key Ingredients & Substitutions
Flour: All-purpose flour works great here. If you’re looking for a gluten-free option, you could use a gluten-free all-purpose blend. I’ve had success with almond flour, but it gives a nutty flavor!
Zucchini: Fresh zucchini is ideal as it keeps the bread moist. If zucchini is unavailable, you can use carrots as a substitute; however, make sure to keep the moisture balanced.
Pineapple: Canned crushed pineapple is convenient, but fresh pineapple can be used for a more vibrant flavor. Just make sure to drain it well to avoid excess moisture.
Walnuts/Pecans: These add a nice crunch, but you can skip them if you’re nut-free or swap with seeds like sunflower or pumpkin seeds for an enjoyable crunch.
Vegetable Oil: While I use vegetable oil, you could also use melted coconut oil or even applesauce for a lighter version. Applesauce adds moisture without the fat!
How Do I Ensure My Zucchini Bread is Moist?
The key to a moist pineapple zucchini bread lies in how you handle your zucchini. First, always shred it finely; larger pieces won’t incorporate well, and the bread may not bake evenly.
- Once shredded, squeeze the zucchini gently to remove some excess moisture, but don’t overdo it—some moisture helps keep the bread moist.
- Also, be careful not to over mix the batter when combining wet and dry ingredients. This keeps the bread light and fluffy!
- Lastly, keep an eye on baking time. Overbaking can dry it out, so check a few minutes early.
With these tips, your pineapple zucchini bread will be a hit—enjoy baking!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple (drained well)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 50-60 minutes to bake. After baking, let it cool for about 10 minutes in the pan, then transfer to a cooling rack. You’ll be enjoying your delicious bread in just under an hour and a half!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s at the right temperature when your bread is ready to go in. While it’s heating, grease and flour a 9×5-inch loaf pan so the bread doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step combines the leavening agents and spices, making sure they are evenly distributed throughout the batter.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs with the sugar until nicely combined. Add the vegetable oil and vanilla extract, mixing well until everything is blended smoothly.
4. Add the Good Stuff:
Now, stir in the finely shredded zucchini and the well-drained crushed pineapple. This adds moisture and flavor to your bread!
5. Mix Everything Together:
Gradually add the bowl of dry ingredients into the wet mixture. Fold it gently using a spatula until just combined—be careful not to over mix, as this can make the bread dense.
6. Optional Nuts:
If you’re using walnuts or pecans for some added crunch, fold them into the batter now.
7. Pour and Bake:
Transfer the batter into your prepared loaf pan and smooth the top with a spatula. Then, place it in the preheated oven.
8. Check for Doneness:
After 50-60 minutes, check your bread by inserting a toothpick into the center. If it comes out clean, it’s done! If it still has batter on it, give it a few more minutes in the oven.
9. Let it Cool:
Once done, remove your bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Serve and Enjoy:
Slice the bread and serve it plain or with a bit of butter for a decadent treat. Enjoy your delicious, moist pineapple zucchini bread!
This recipe is not only easy to follow but also a delightful way to combine fruits and veggies into a tasty bread. Happy baking!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini or Pineapple in This Recipe?
Yes, you can use frozen zucchini and pineapple! Just make sure to thaw them completely and drain off any excess moisture before adding them to the batter. This will help maintain the bread’s consistency and prevent it from becoming too soggy.
How Can I Make This Recipe Healthier?
For a healthier twist, consider substituting half of the all-purpose flour with whole wheat flour. You can also reduce the sugar slightly or use a sugar alternative, like honey or maple syrup. Additionally, replacing vegetable oil with applesauce decreases fat while adding moisture!
What’s the Best Way to Store Leftover Bread?
To keep your pineapple zucchini bread fresh, wrap it tightly in plastic wrap or store it in an airtight container. It can last at room temperature for 2-3 days or in the fridge for up to a week. If you want to keep it longer, freeze the slices and thaw them as needed.
Can I Add Other Mix-Ins?
Absolutely! Feel free to add in chocolate chips, dried fruits like cranberries, or even shredded coconut for added flavor and texture. Just keep an eye on the overall moisture to ensure the bread bakes perfectly!
