This moist pineapple zucchini bread is a tasty treat that combines sweet pineapple and healthy zucchini. It’s perfect for breakfast or a snack!
If you think veggies don’t belong in baked goods, this bread will change your mind! I love to enjoy a slice with a cup of tea. It’s like a cozy hug on a plate! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you need a gluten-free option, substitute with a gluten-free flour blend that includes xanthan gum for better texture.
Zucchini: Grated zucchini adds moisture without overpowering the flavor. If you’re out of zucchini, shredded carrots can work too, just keep the texture in mind.
Pineapple: Crushed pineapple gives sweetness and moisture. Using fresh pineapple is great, but ensure it’s finely chopped. You may replace it with applesauce if you prefer less pineapple flavor.
Vegetable Oil: I find vegetable oil works well for moistness, but you can use melted coconut oil or even applesauce as a healthy alternative.
Nuts and Dried Fruit: I love adding walnuts for crunch and raisins for sweetness. Feel free to skip them or use chocolate chips if you want a sweeter bread!
How Do I Make Sure My Bread is Moist and Delicious?
To achieve the perfect moisture in your zucchini bread, follow these simple tips:
- Grate the zucchini finely, but don’t squeeze out all the moisture. A bit of water helps keep the bread moist.
- Don’t overmix your batter once you add the dry ingredients. Mix just until combined to avoid a dense bread.
- Monitor your baking time. Every oven is different, so check for doneness a few minutes early by inserting a toothpick – it should come out clean.
- Let the bread cool in the pan briefly before transferring to a wire rack. This allows it to set and makes slicing easier!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, unpeeled)
- 1 cup crushed pineapple, drained
Add-Ins (Optional):
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 55 to 65 minutes to bake. After baking, allow the bread to cool for 10 minutes in the pan. Enjoy the mouthwatering aroma as it fills your kitchen!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, generously grease and flour a 9×5 inch loaf pan to prevent the bread from sticking.
2. Mixing the Dry Ingredients:
In a medium bowl, grab a whisk and combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix them together until well blended—this will ensure your bread rises perfectly!
3. Whipping Up the Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy. It should be creamy! Then, add the vegetable oil and vanilla extract, mixing until everything is nicely combined.
4. Incorporating Zucchini and Pineapple:
Now, gently stir in the grated zucchini and crushed pineapple. The combination of these ingredients adds delicious moisture and flavor.
5. Combining Dry and Wet Ingredients:
Gradually add the dry mixture into the wet ingredients, stirring just until all is combined. Be careful not to overmix—this helps keep the bread light and fluffy!
6. Adding Optional Ingredients:
If you like, fold in your choice of chopped walnuts or pecans and dried sweet fruits like raisins or cranberries. This is where you can make the bread your own!
7. Pouring the Batter:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
8. Baking:
Place the loaf pan in the oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready!
9. Cooling:
Once done, allow the bread to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Serve and Enjoy:
Slice your lovely pineapple zucchini bread and enjoy it warm or at room temperature. A great companion for tea or coffee—happy baking!
FAQ: Moist Pineapple Zucchini Bread
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes! You can use whole wheat flour instead of all-purpose flour, but expect a slightly denser texture. For the best results, consider using a mix of both flours (e.g., 1 cup all-purpose and 1/2 cup whole wheat).
How Do I Store Leftover Bread?
To keep your pineapple zucchini bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it in the fridge overnight before serving!
Can I Use Fresh Zucchini Instead of Frozen?
Absolutely! Fresh zucchini is ideal for this recipe. Just make sure to grate it finely and avoid squeezing out all its moisture, as this will keep your bread nice and moist.
What Other Fruit Can I Add to This Recipe?
You can get creative! Feel free to add mashed bananas for extra sweetness or chopped apples for a nice texture. Just remember to adjust the sugar accordingly if the fruit is particularly sweet!
