This moist pineapple zucchini bread is a tasty treat you won’t want to miss! With sweet pineapple and soft zucchini, it’s perfect for breakfast or a snack.
Honestly, it’s like a hug in a loaf! I can’t resist having a slice (or two) with my coffee. It’s so easy to whip up, you’ll wonder why you didn’t make it sooner!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini keeps the bread moist. If you can’t find zucchini, you can use summer squash. Just remember to grate and drain them well to remove excess moisture!
Pineapple: Crushed pineapple adds natural sweetness. If you’re out of canned pineapple, you can use diced fresh pineapple or even applesauce for a different flavor.
Nuts: Walnuts or pecans add a nice crunch. If you’re nut-free, feel free to leave them out or replace them with pumpkin seeds for a similar texture.
Flour: All-purpose flour works well, but if you’re looking for a gluten-free option, try a 1:1 gluten-free baking mix instead. It usually works well in quick breads!
How Do I Make Sure My Bread Is Moist?
To keep your zucchini bread moist, make sure to properly drain your shredded zucchini and crushed pineapple. Excess water can lead to a soggy loaf. A quick squeeze in a clean kitchen towel can help! Also, avoid overmixing the batter; mixing just until combined retains moisture.
- Grate zucchini and then take the extra step to squeeze out water using a kitchen towel.
- Use oil for a moist texture, but don’t skip on the eggs; they help with structure and moisture.
- Allow the bread to cool in the pan for a bit and then transfer to a wire rack to avoid steaming.
How to Make Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 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
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup shredded zucchini (about 1 medium zucchini, drained if very watery)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious bread takes about 15 minutes to prepare and 55 to 65 minutes to bake, plus some cooling time. Overall, you can have this wonderful treat ready in about 1 hour and 30 minutes, and your kitchen will smell amazing!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). Then, grease and flour a 9×5 inch loaf pan or line it with parchment paper so the bread doesn’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute all the leavening agents and spices.
3. Combine Wet Ingredients:
In a large bowl, beat together the sugar and vegetable oil until they’re well combined. Add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract!
4. Combine Wet and Dry Ingredients:
Now, gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix; it’s okay if a few streaks of flour remain.
5. Add Zucchini and Pineapple:
Gently fold in the shredded zucchini, crushed pineapple, and any nuts you’re using. This adds moisture and flavor, making the bread so enjoyable!
6. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
7. Bake the Bread:
Bake in the preheated oven for about 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell fantastic!
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
9. Enjoy!
Your moist pineapple zucchini bread is now ready to be enjoyed! Serve it plain or spread a little butter on top for an extra treat. Yum!
Frequently Asked Questions
Can I Substitute Fresh Zucchini with Frozen Zucchini?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This helps maintain the bread’s texture.
How Should I Store Leftover Pineapple Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and place it in the fridge for up to a week or freeze it for up to 3 months.
Can I Make This Recipe Healthier?
Absolutely! You can substitute half of the all-purpose flour with whole wheat flour for added fiber. You can also reduce the sugar by up to half if you prefer a less sweet bread, or use a natural sweetener like honey or maple syrup (just adjust the liquid in the recipe accordingly).
What’s the Best Way to Serve Pineapple Zucchini Bread?
This bread is delicious on its own, but you can enhance it by serving it warm with a pat of butter or cream cheese. It also pairs wonderfully with a cup of tea or coffee!
