This moist pineapple zucchini bread is a delicious treat that mixes sweet pineapple with fresh zucchini. It’s soft, flavorful, and perfect for breakfast or a snack!
I love how easy it is to make! Just mix the ingredients, and your kitchen will smell amazing. Plus, you get some sneaky veggies in there—who doesn’t love that? 😄
Key Ingredients & Substitutions
All-purpose flour: This flour gives structure to the bread. If you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend instead. Just be aware that it might change the texture a little.
Zucchini: Grate a medium zucchini, and don’t worry about peeling it! This ingredient keeps the bread moist. If you don’t have zucchini, shredded carrot can be a good substitute.
Pineapple: Crushed pineapple adds sweetness and moisture. Be sure to drain it well. If you want, you can swap it with applesauce for a different flavor. Just adjust the sugar slightly since applesauce is sweet.
Nuts: Walnuts or pecans add a nice crunch, but you can leave them out if you prefer a nut-free bread. Dark chocolate chips are a fun substitution if you’re feeling adventurous!
How Do I Make Sure My Bread is Moist and Not Dense?
To achieve a moist and light texture in your pineapple zucchini bread, mixing techniques and ingredient measurements are crucial.
- Be sure to measure your flour accurately. Spoon it into the measuring cup without packing it down.
- Do not overmix the batter once you add the dry ingredients. Gentle folding is key!
- Use fresh grated zucchini to keep moisture levels high. Squeeze out excess liquid from the zucchini before adding if it’s very wet.
With these tips, you’ll end up with a soft, flavorful loaf every time!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained well
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious pineapple zucchini bread takes about 15 minutes to prepare and around 55-65 minutes to bake. Don’t forget to set aside some time for cooling before you slice it! Altogether, you’re looking at about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and grease it with butter or cooking spray, then dust it with flour. This will keep your bread from sticking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. This combination of dry ingredients adds wonderful flavor and helps the bread rise. Set this bowl aside for later.
3. Beating the Wet Ingredients:
Now, in a large mixing bowl, beat the eggs until they’re nice and frothy. Add in the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix everything together until it’s well combined and smooth.
4. Adding the Zucchini and Pineapple:
Time to add some moisture! Stir in the grated zucchini and crushed pineapple until they’re evenly combined with your wet mixture. Trust me, this is what will keep your bread super moist!
5. Combining Wet and Dry Ingredients:
Gradually add your dry ingredients to the wet ingredients. Mix just until everything is combined—don’t overmix or your bread might get tough!
6. Incorporating the Nuts:
If you’re using nuts, gently fold them into the batter at this stage. They add a nice crunch, but it’s fine if you choose to skip them.
7. Pouring the Batter:
Pour the batter into your prepared loaf pan, spreading it out evenly with a spatula. Get ready to bake!
8. Baking the Bread:
Place the loaf pan in the oven and bake for 55-65 minutes. You’ll know it’s done when you insert a toothpick in the center and it comes out clean. Yum!
9. Cooling Down:
After baking, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This step helps ensure that the bread maintains its texture.
Enjoy your lovely, moist pineapple zucchini bread! Perfect for breakfast with a cup of coffee or as a snack any time of day!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini in This Recipe?
Absolutely! Just make sure to thaw the frozen zucchini and drain any excess moisture before using it in the batter. This will help maintain the right texture in your bread.
How Should I Store Leftovers?
Store any leftover pineapple zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it 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 Substitute Other Fruits for Pineapple?
Yes! You can substitute crushed pineapple with applesauce or even mashed bananas. Just keep in mind that the overall flavor will change slightly, and you may want to adjust the sweetness.
What If I Don’t Have Nuts? Can I Omit Them?
Absolutely! If you don’t have nuts or prefer not to use them, simply leave them out. The bread will still be deliciously moist and flavorful. You can also try adding chocolate chips for a fun twist!
