This moist pineapple zucchini bread is a tasty treat that combines sweet pineapple and fresh zucchini. It’s perfect for breakfast or a snack any time of day!
Honestly, who thought veggies could taste this good? The pineapple adds a fun burst of flavor that makes it hard to resist! I love enjoying a slice with my coffee—it’s such a sweet start to the day!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you want a healthier option, you can swap half of it with whole wheat flour. Just keep an eye on the moisture level, as whole wheat flour can absorb more liquid.
Granulated and brown sugar: The mix of sugars gives great sweetness and flavor. You could use coconut sugar or honey if you prefer natural sweeteners, but adjust quantities since honey is sweeter than regular sugar.
Zucchini: Fresh zucchini is best for moisture and texture. If you don’t have any, you can use shredded carrots instead, but it will alter the flavor a bit. Grate it finely for a smoother texture.
Pineapple: Fresh pineapple will add a nice touch, but using canned crushed pineapple (drained well) works perfectly too. If pineapple isn’t available, applesauce can be used for similar moisture.
Nuts and dried fruit: These are optional, but they add a nice texture. If you’re nut-free, feel free to leave them out. You can also replace raisins with chocolate chips for a fun twist!
How Do I Ensure My Zucchini Bread Comes Out Moist?
To get that wonderful moist texture, there are a few key steps to keep in mind. First, make sure you properly drain the crushed pineapple. Too much liquid can make the batter too wet.
- Grate your zucchini and then place it in a clean kitchen towel. Squeeze out excess moisture before adding it to the batter. This helps avoid watery bread.
- Avoid overmixing the batter. Mix just until the ingredients are combined; this keeps the bread light and fluffy.
- Watch the baking time closely. Every oven can vary, so check for doneness a few minutes before the time is up. A toothpick should come out clean.
Following these suggestions will help ensure you end up with a perfectly moist and delicious pineapple zucchini bread!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained well
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried fruit (optional)
How Much Time Will You Need?
This delicious pineapple zucchini bread takes about 20 minutes of preparation time and then 55-65 minutes to bake. Make sure to set aside time for cooling as well, about 10 minutes in the pan and then additional cooling on a wire rack. Overall, you can expect a total of about 1 hour and 30 minutes from start to finish before you can enjoy your delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is crucial for even baking. While the oven is warming up, you can prepare your loaf pan. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Prepare the Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. This ensures that all the dry ingredients are well mixed and ready for the batter. Set this bowl aside while you work on the wet ingredients.
3. Mix the Wet Ingredients:
In a large bowl, crack the two eggs and add the granulated sugar and brown sugar. Using a whisk or electric mixer, beat them together until well combined. Slowly pour in the vegetable oil and add the vanilla extract, mixing until everything is nicely blended.
4. Add the Zucchini and Pineapple:
Next, stir in the grated zucchini and the drained crushed pineapple. Make sure they are evenly distributed in the wet mixture for that delightful flavor in every bite.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients from your earlier bowl into the wet mixture. Use a spatula or a wooden spoon to fold them together gently. Be careful not to overmix; you just want everything combined!
6. Optional Add-Ins:
If you’re using nuts and/or dried fruit, fold them in now. This step is optional, but it adds some extra texture and flavor to your bread.
7. Pour into the Loaf Pan:
Pour the batter into your prepared loaf pan, using a spatula to smooth the top evenly. This helps the bread rise properly and look great once it’s baked.
8. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
9. Cool:
When done, let the bread cool in the pan for about 10 minutes. After that, remove it from the pan and transfer it to a wire rack to cool completely—if you can wait that long!
10. Enjoy Your Bread:
Once cooled, slice the bread and enjoy the wonderful flavors of this moist pineapple zucchini bread. It’s perfect for breakfast or as a delightful snack throughout the day!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! Fresh pineapple will give a vibrant flavor. Just make sure to finely chop or crush it, and drain the excess juice so it doesn’t add too much moisture to the batter.
How Can I Make This Recipe Gluten-Free?
You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for better structure, or add 1/4 teaspoon of xanthan gum to your mix if it doesn’t.
Can I Freeze Leftover Bread?
Yes, you can freeze this bread! Wrap it tightly in plastic wrap followed by aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. Thaw in the fridge overnight before enjoying.
What Should I Do If My Bread Is Too Dense?
If your bread turns out too dense, it may be due to overmixing the batter or adding too much zucchini. Next time, mix just until combined and ensure your zucchini is well-drained. You can also try adding a touch more baking soda for a lighter texture.
