This moist pineapple zucchini bread is a tasty treat that’s perfect for any time of day! It’s filled with sweet pineapple and fresh zucchini, making it a real delight.
Who knew zucchini could be so fun? I love making this bread on lazy weekends and enjoying it with a cup of coffee. Trust me, it disappears fast!
Baking this bread is super simple. Just mix, pour, and bake. It’s a great way to use up extra zucchini from the garden. You’ll want to keep this recipe close!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the bread. You can replace it with whole wheat flour for a healthier option; however, this might change the texture a bit, making it denser.
Vegetable Oil: I like using vegetable oil because it keeps the bread moist. You can swap it for melted coconut oil or softened butter if you prefer, but it may alter the flavor slightly.
Zucchini: Fresh zucchini is essential for moisture. If you don’t have zucchini, you can use grated carrots instead, but the taste will vary.
Pineapple: Crushed pineapple adds sweetness and moisture. If you want to reduce sugar, using unsweetened applesauce can work too, though the bread will taste different.
Nuts: Walnuts or pecans add a nice crunch. If you’re allergic to nuts, just leave them out or try adding some chocolate chips for a fun twist!
How Do I Make Sure My Pineapple Zucchini Bread Is Moist?
To keep your bread moist, squeezing excess moisture from your shredded zucchini is crucial. This prevents the bread from becoming soggy. Here’s how:
- Grate the zucchini using a box grater or food processor.
- Place the shredded zucchini in a clean kitchen towel, twist it, and squeeze out the extra moisture.
- Also, avoid overmixing your batter—mix just until combined for the best texture!
Following these steps will help you achieve a soft, fluffy bread that’s a hit at any gathering! Enjoy baking!
Moist Pineapple Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
Wet Ingredients:
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup crushed pineapple, drained well
- 1/2 cup chopped nuts (optional – walnuts or pecans)
How Much Time Will You Need?
This delicious pineapple zucchini bread will take about 15 minutes to prep and 55-65 minutes to bake. After baking, let it cool for 10 minutes in the pan, then finish cooling on a wire rack. Overall, you should plan for about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’ll be perfectly hot when you pour in your batter. Grease and flour a 9×5 inch loaf pan to prevent the bread from sticking later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute all the leavening agents, spices, and flavors.
3. Combine the Wet Ingredients:
In a large bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract. Mix until everything is smooth and well combined. This mix adds moisture and sweetness to your bread!
4. Combine Dry and Wet Mixtures:
Now, gently stir the dry ingredients into the wet mixtures. Mix just until combined—don’t worry if there are a few lumps, overmixing can make your bread dense.
5. Add the Good Stuff:
Fold in the squeezed shredded zucchini, crushed pineapple, and chopped nuts if you’re using them. These ingredients will add texture and flavor to your delicious bread.
6. Pour into the Pan:
Pour the batter into your prepared loaf pan and smooth out the top. Make it nice and level for an even bake!
7. Bake the Bread:
Pop the pan into the oven and bake for about 55-65 minutes. Keep an eye on it; it’s done when a toothpick inserted into the center comes out clean.
8. Cool Down:
Once baked, allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Make sure it’s completely cool before slicing to keep it moist!
9. Enjoy!
Once cooled, slice your moist pineapple zucchini bread and enjoy it! It’s perfect for breakfast, a snack, or even dessert!
Frequently Asked Questions (FAQ)
Can I Substitute the Sugar in This Recipe?
Absolutely! You can use brown sugar for a richer flavor, or try coconut sugar for a healthier option. Keep in mind that different sugars might impact the texture slightly, so adjust baking time if necessary.
Can I Use Other Fruits or Vegetables Instead of Pineapple or Zucchini?
Yes, you can get creative! Applesauce can replace pineapple, while shredded carrots or apples can be used instead of zucchini. Just remember to adjust the moisture content as needed, especially if you’re using a drier fruit or vegetable.
How Long Does This Bread Last?
Your pineapple zucchini bread can last for up to 3-4 days at room temperature, wrapped in plastic wrap or stored in an airtight container. For longer storage, keep it in the fridge for up to a week or freeze it for up to 3 months.
Can I Add Chocolate Chips to the Bread?
Definitely! Chocolate chips make a fantastic addition for a sweeter twist. Just fold in about 1 cup of chocolate chips during the same step as the zucchini and pineapple for a delicious variation!
