This moist pineapple zucchini bread brings together sweet pineapple and tender zucchini for a tasty treat. It’s perfect for breakfast or a snack any time of the day!
I love how the flavors blend so well, and the bread stays soft for days. Plus, it’s a sneaky way to get some veggies into my diet—everyone wins! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. You can use whole wheat flour for a healthier option, but it may make the bread denser. For gluten-free, a gluten-free all-purpose blend works great, too.
Zucchini: Fresh zucchini is essential for moisture. If you don’t have zucchini, shredded carrots make a nice substitute, just be sure to squeeze out any excess moisture.
Pineapple: Crushed pineapple adds sweetness and moisture. If fresh pineapple is available, feel free to chop it finely instead. You can also use applesauce for a lower calorie option.
Nuts: Walnuts or pecans add crunch. If you prefer a nut-free bread, simply leave them out. Sunflower seeds are a good alternative.
How Do I Ensure My Bread Stays Moist?
Keeping the bread moist comes down to a few key steps. First, you want to not overmix your batter. That means just combining the wet and dry ingredients until you see no dry flour—this keeps the bread tender.
- Use fresh zucchini and make sure to grate it finely. The smaller pieces mix better and keep the bread soft.
- Draining the crushed pineapple is equally important. Too much liquid can lead to sogginess.
- Always cool the bread in the pan for a bit before moving it to a wire rack. This prevents it from getting wet on the bottom.
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 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
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 3/4 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chopped dried fruit (optional)
How Much Time Will You Need?
This delicious bread takes about 15 minutes to prep and 50-60 minutes to bake. After that, it’s best to cool it for around 15 minutes before slicing. Altogether, you should plan for about 1 hour and 30 minutes to enjoy your freshly baked loaf!
Step-by-Step Instructions:
1. Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to make removing the bread easier later.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing them well will help the bread rise nicely.
3. Mix Wet Ingredients:
In a large bowl, beat the eggs. Then, add in the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Stir until everything is smooth and well combined.
4. Add Zucchini and Pineapple:
Fold in the grated zucchini and crushed pineapple to the wet mixture. Make sure it’s mixed evenly so that every bite is delicious!
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix, as that can make the bread dense.
6. Add Optional Ingredients:
If you’re using nuts or dried fruit, fold them into the batter now. This step is optional but adds great texture and flavor!
7. Pour the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top, making it nice and even.
8. Bake:
Place the loaf pan in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool and Enjoy:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Slice when it’s cool, and enjoy your moist pineapple zucchini bread as a delightful snack or breakfast treat!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Low-Fat Alternatives for This Recipe?
Absolutely! You can replace the vegetable oil with unsweetened applesauce for a lower-fat option. Ensure you maintain the same quantity when substituting.
Is It Necessary to Peel the Zucchini?
Nope! You can leave the skin on for added nutrients and texture. Just make sure to wash it thoroughly before grating.
Can I Freeze This Bread?
Yes, you can! Allow the bread to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. It should stay fresh for up to three months. Thaw it overnight in the fridge when you’re ready to enjoy it!
What Can I Use Instead of Pineapple?
If you don’t have crushed pineapple, mashed bananas or applesauce can work as great substitutes! They will add moisture and sweetness to the bread.
