This moist pineapple zucchini bread is a tasty treat bursting with flavors! The blend of sweet pineapple and fresh zucchini makes each slice so soft and delightful.
Perfect for breakfast or a snack, I love to enjoy mine with a pat of butter. Honestly, it’s so good you might need to hide a loaf or two from the family! 🍞
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this bread, giving it structure. If you’re gluten-free, feel free to substitute a 1:1 gluten-free flour blend for great results.
Zucchini: Fresh zucchini adds moisture and texture. If for some reason you have no zucchini, grated apples or even carrots could work in a pinch!
Pineapple: Crushed pineapple adds sweetness and moisture. If you prefer, use crushed mango or applesauce for a different fruity twist.
Oils: Vegetable oil is commonly used, but you can substitute with melted coconut oil or even apple sauce for a lighter version.
Nuts and Dried Fruits: Walnuts or pecans bring crunch and flavor. If nuts aren’t your thing or you’re allergic, try adding sunflower seeds. Opt for chocolate chips instead of dried fruit if you want a treat!
How Do I Get My Bread to Rise and Stay Moist?
One common worry is getting the bread to rise well without becoming dry. Here are some tips to ensure your bread turns out moist and fluffy:
- Don’t overmix your batter! Mix just until the dry ingredients are incorporated to avoid tough bread.
- Check that your baking soda and baking powder are fresh. They should be bubbly when mixed with wet ingredients.
- Make sure zucchini is well-drained to avoid excess moisture, which can cause sogginess.
- Keep an eye on baking time! Ovens can vary, so check your bread a bit earlier—use the toothpick test for doneness.
Following these steps will help keep your pineapple zucchini bread flavorful, moist, and light! Enjoy each slice with your favorite spread or just on its own.
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Wet Ingredients:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Main Add-ins:
- 1 cup finely shredded zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and approximately 55 to 65 minutes to bake. You’ll need a little waiting time for the bread to cool, so plan to spend around 1 hour and 30 minutes from start to finish. It’s worth the wait for such a delicious treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). As it’s warming up, take a 9×5-inch loaf pan and grease it with butter or cooking spray, then dust it lightly with flour. This helps prevent the bread from sticking after baking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Use a whisk to blend everything together, ensuring an even distribution of the leavening agents and spices. Set this bowl aside for now.
3. Beat the Eggs and Sugars:
In a large mixing bowl, beat the eggs together with the granulated sugar and brown sugar. Use a hand mixer or whisk until the mixture is well combined and slightly fluffy.
4. Add the Wet Ingredients:
Next, add the vegetable oil and vanilla extract to your egg mixture. Mix until everything is smooth and thoroughly incorporated.
5. Fold in the Zucchini and Pineapple:
Gently fold in the finely shredded zucchini and the drained crushed pineapple into the wet mixture. This is where the flavorful moisture comes from!
6. Combine with Dry Ingredients:
Gradually add your dry mixture to the wet mixture, stirring gently. Be careful not to overmix; just stir until the dry ingredients are blended in. A few lumps are okay.
7. Add Nuts and Dried Fruit (if using):
If you choose to use nuts or dried fruit, gently fold them into the batter at this stage, mixing just enough to distribute them throughout.
8. Pour and Spread the Batter:
Now, pour your batter into the prepared loaf pan, spreading it evenly with a spatula. This will ensure even baking.
9. Bake the Bread:
Place the loaf pan in your preheated oven and bake for about 55 to 65 minutes. To check for doneness, insert a toothpick in the center of the bread; if it comes out clean or with a few crumbs, it’s ready!
10. Cool and Slice:
Once baked, allow the bread to cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. This will help prevent it from becoming soggy.
11. Enjoy!
Slice your moist pineapple zucchini bread and enjoy it as a delightful snack or breakfast treat. It’s fantastic on its own, but a little butter never hurts!
This easy recipe results in a tender, flavorful bread that is moist and full of delightful textures from the pineapple, zucchini, and optional add-ins. Happy baking!
FAQ About Moist Pineapple Zucchini Bread
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil or applesauce for a lower-fat option. Both will help keep the bread moist while adding unique flavors!
Can I Refrigerate the Bread?
Yes, you can refrigerate the bread! Just wrap it tightly in plastic wrap or store it in an airtight container. It will keep well in the fridge for about a week. For longer storage, consider freezing it!
What Should I Do If My Zucchini Has a Lot of Water?
If your zucchini seems watery, you can drain it in a sieve or wring it out in a clean kitchen towel before adding it to the batter. This will help prevent the bread from becoming too soggy.
Can I Use Other Fruits or Nuts in This Recipe?
Definitely! You can substitute the crushed pineapple with another fruit like mashed bananas or applesauce. You can also change up the nuts—try almonds or skip them altogether for a nut-free version!
