This moist pineapple zucchini bread is sweet and filled with yummy flavors! It combines fresh zucchini and juicy pineapple, making every bite super tasty and fun.
Honestly, who knew veggies could taste so good in bread? I love slathering a thick slice with butter. It’s perfect for breakfast or a snack—just try not to eat it all at once! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread, providing structure. If you’re looking for a healthier option, you can substitute half with whole wheat flour for added fiber.
Granulated and brown sugar: Both sugars add sweetness and moisture. You can use coconut sugar or honey, but adjust the quantity since they are sweeter.
Zucchini: Fresh grated zucchini keeps the bread moist. You could use yellow squash as an alternative, or even shredded carrots for a different flavor.
Crushed pineapple: It adds moisture and sweetness. If you don’t have any, unsweetened applesauce works well too—but remember to drain it well.
Nuts: The walnuts or pecans add texture and a nice crunch. If you prefer a nut-free dough, simply omit them or try sunflower seeds.
How Can You Ensure Your Bread Stays Moist?
Keeping the bread moist is key to a delightful texture. Start by ensuring you don’t overmix the batter. Mix just until combined to maintain a light and airy result.
- Always measure your flour correctly—too much can lead to dry bread, so spoon it lightly into the measuring cup and level off.
- Use fresh zucchini; it contributes moisture. Also, be sure to squeeze out excess water from the zucchini and pineapple to prevent sogginess.
- Watch the baking time closely. Start checking for doneness a little early, as all ovens vary.
Moist Pineapple Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
Wet Ingredients:
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup grated 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 bread takes about 15 minutes to prepare. You’ll also need to bake it for about 55 to 65 minutes. Once it’s out of the oven, let it cool for about 10 minutes in the pan, then transfer it to a wire rack. In total, expect about 1 hour and 30 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Preheat and Prep:
Begin by preheating your oven to 350°F (175°C). Get out a 9×5-inch loaf pan and either grease it with butter or non-stick spray and dust it with flour, or line it with parchment paper for easier removal later. This will ensure your bread doesn’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if you’re using it). This helps to distribute the leavening agents evenly throughout the flour. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, crack the eggs and beat them lightly. Then add in the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix everything thoroughly until well combined. This part is where the flavors start to come together.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture into the bowl with the wet ingredients while gently stirring. Mix until just combined—you want to avoid overmixing, as this will help keep the bread tender.
5. Add the Good Stuff:
Next, fold in the grated zucchini, crushed pineapple, and nuts if you’re using them. The batter will look moist and delicious. Just be careful not to overstir!
6. Pour and Smooth:
Pour your batter into the prepared loaf pan and use a spatula to smooth the top. This will ensure the bread bakes evenly.
7. Bake to Perfection:
Place the loaf in the preheated oven and bake for about 55 to 65 minutes. Start checking for doneness around 55 minutes by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it’s done!
8. Cool Down:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing into it. This is the hardest part—waiting!
Enjoy your moist and flavorful pineapple zucchini bread! It’s great for breakfast, as a snack, or even as a lovely dessert. Happy baking!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! If using fresh pineapple, be sure to crush it finely and drain any excess juice before adding it to your batter. This will help maintain the moisture balance in the bread without making it soggy.
How Do I Store Leftover Bread?
To store leftover pineapple zucchini bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to slice it first for easier thawing!
Can I Substitute the Eggs for a Vegan Version?
Yes! You can substitute the eggs with flax eggs. Simply mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and then use it in place of each egg. This will help bind the bread just like eggs would.
What Can I Use Instead of Zucchini?
If you’re looking to switch things up, try using grated carrots or even applesauce as a substitute for zucchini. Just remember that these alternatives may change the flavor slightly, but they’ll still keep the bread moist!
